Chopped salads are one of my favorite go-to dishes for a ladies lunch. The ingredients are chopped into bite-sized pieces and tossed together. You can basically use whatever you have on hand to throw into the salad. I always add an avocado for creaminess and love chopped bacon for salty crunch. Yesterday, I was inspired by Cygnet Restaurant’s (up in Beverly Farms) well-known version featuring avocado, bacon, green beans and corn. With my lady friends, I selected a clear, striped, shallow dish to let the salad’s pretty colors and shapes shine. Each forkful had a wonderful combo of flavor and texture - like a plate of flowering confetti!
Confetti Chopped Salad
8 slices thick-cut bacon
1 lb green beans, trimmed and cut into 1-inch pieces
4 c Bibb lettuce, chopped
1 pint grape tomatoes, quartered
2 c sweet corn or thawed frozen corn
2 avocados, chopped
Lemony Dijon Vinaigrette
1 T lemon juice
1 T red wine vinegar
1 t Dijon Mustard
1/2 t honey
1/2 garlic clove, minced
1/2 c EVOO
salt and pepper throughout
Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with aluminum foil and arrange the bacon slices on top. Bake until crispy, about 12-15 minutes. With tongs, remove bacon from the baking sheet and drain on a paper towel-lined plate. Once cool, chop the bacon into 1/4-inch pieces and set aside.
Meanwhile, Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes. Drain the beans in a colander and run them under cold water to cool completely. Set aside.
In a large salad bowl, combine the green beans, Bibb lettuce, tomatoes, corn and avocado. Sprinkle the bacon on top. In a small bowl, whisk together the vinaigrette ingredients and drizzle atop the salad. Toss to combine and serve. Serves 4-6.