Shelly's Recipe

Mortons the Steakhouse Chopped Salad

Category: Salad

Salad Mix
1 medium head iceberg lettuce, washed and dried
1 medium head romaine lettuce, washed and dried
10-12 frozen artichoke hearts or canned artichoke hearts (in brine, not marinated, about 12 ounces drained)
1 cup hearts of palm (about 12 oz drained)
1 avocado
6 oz cheese, such as Saga, Maytag or gorgonzola, crumbled (1 cup)
12-14 slices cooked bacon, slices (crumbled, crisp-cooked bacon strips or equivalent amount of crisp real-bacon bits)
3/4 cup chopped hard-cooked eggs
3/4 cup finely minced red onions
3/4 cup seeded chopped plum tomatoes
Dijon Vinaigrette (use 3/4 cup)

Vinaigrette
2/3 cup white balsamic vinegar
1/2 cup Dijon mustard
3 1/2 tbsp Italian salad dressing mix, such as Good Seasons (see Note)
1 cup extra-virgin olive oil


To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water. Whisk the mustard and salad dressing mix until well mixed. Add the olive oil and whisk until the dressing is emulsified.
Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
Note: If you use Good Seasons brand mix, two packets work well.

To prepare salad: Cut the iceberg and romaine lettuces into 1/2-inch squares. Transfer to a large mixing bowl.
Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.

Peel the avocado and remove the pit. Cut the avocado into 1/2-inch cubes and add to the lettuce.

Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.

Add the vinaigrette, toss well, and serve.