Creamy Chopped Salad in Lettuce Cups
Created by Kchurchill5 on July 21, 2013
- Servings: 9
- Prep Time: 5-10m
- Cook Time: 1m
- Recipe #10161
Ingredients
- 1 head iceberg lettuce (trimmed, about 8-10 leaves)
- SALAD
- 6 to 8 cups salad greens (mixed greens, I like to use a mix of red leaf, romaine, iceberg, and green cabbage, chopped
- 6 scallions, diced (white and green parts)
- 1 cucumber (large or 2 small cucumbers, peeled, lightly seeded, and diced)
- 1 onion (small red onion, diced)
- 15 ounces artichokes (in water, diced)
- 2 tablespoons capers, chopped
- 4 eggs (large hard boiled eggs, diced)
- DRESSING
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons pecorino romano cheese, grated (parmesan can be substituted)
- 1/4 to 1/2 teaspoon garlic, grated
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- Pinch red pepper flakes
- Salt to taste
- Pepper to taste
- 2 tablespoons water
How to Make
-
Step 1: Eggs ... You can use any method you like; but, this is by far the easiest and full proof method I know of. Add the eggs to a pot of cold water and bring to a boil, cook 1 minute; then, turn off the heat, cover, and let the eggs set for 12 minutes. Finish by rinsing under cold water, peel, and enjoy. Once the eggs have completely cooled, dice.
-
Step 2: Dressing ... Add all the ingredients, except the salt and pepper, to a small food processor or blender and puree until smooth and creamy. Then season lightly with salt and pepper to taste. Puree once again; then, refrigerate until ready to use.
-
Step 3: Salad ... Add the greens, cucumber, scallions, onion, capers, eggs, and artichokes to a bowl and toss. Add a little of the dressing and toss to combine. Note: I like to use mostly a mix of firm greens to make the chopped salad. I do like a little red leaf lettuce for a little buttery texture to the salad. You just want to make sure that everything is chopped. The eggs really mix with the dressing to give the salad a really creamy flavor.
-
Step 4: This dressing recipe does make around 1/2 cup; and, I like to lightly dress my salad; so, you will have some leftover which I serve on the side. And, any leftover dressing will also keep in the refrigerator for up to a week. You will only use about 1/4 cup to dress the salad; but, many people enjoy the extra dressing on the side, which is why I make more.
-
Step 5: Lettuce Cups ... Layout the lettuce leaves and fill with the salad. You can also roll them up, and secure with a toothpick.
-
Step 6: Serve and ENJOY! ... Easy and delicious! Perfect for BBQ's, parties, potlucks, entertaining, etc. They can be ate without utensils; and, if you roll them up ... they are a nice little one handed bite. Obviously you can other veggies and make the salad to your liking - which is the best part.
Nutritional Facts
- Serving Size: 1 (343.5 g)
- Calories 163.7
- Total Fat - 6.7 g
- Saturated Fat - 1.5 g
- Cholesterol - 82.9 mg
- Sodium - 213 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 6 g
- Sugars - 8.8 g
- Protein - 9.9 g
- Calcium - 213.8 mg
- Iron - 5 mg
- Vitamin C - 15.1 mg
- Thiamin - 0.3 mg