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Bacon & Blue Cheese Chopped Salad

Created by KittenCal on January 8, 2015

SALAD
1 small iceberg lettuce head (sliced into julienne strips or can substitute romaine lettuce)
2 cups packed sliced fresh spinach (sliced into julienne strips)
1 1/2 cups sliced radicchio (sliced into julienne strips)
1/2 cup chopped red onion (or sliced)
1/2 cup chopped green olives
6 ounces fresh sliced mushrooms
4 large eggs (hard-boiled and chopped)
1 can (14 ounce) hearts of palm (chilled, rinsed, well-drained and sliced)
1/2 pound bacon (applewood-smoked bacon, chopped, fried until crisp, drained)
1 cup crumbled blue cheese (4 ounces)

NOTE: Prepare the salad dressing well in advance and refrigerate for a few hours before using
FOR THE SALAD
Step 1: In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well. Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed.
Step 2: Divide salad among 4 dinner plates.
Step 3: Garnish with cherry tomato halves and top salads with crispy fried onions.
Step 4: Serve with any leftover dressing.
LEMON-BASIL DRESSING
Step 5: Combine all ingredients, add seasoned salt and pepper to taste. Mix well; refrigerate until serving. Refrigerate any leftover dressing.