CHOP CHOP SALAD

Chop Chop Salad image

Provided by Trisha Yearwood

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon chopped chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons coarse-ground mustard
2 tablespoons honey
2 cups cooked quinoa
4 ounces green cabbage, thinly sliced
1 cup frozen corn, thawed and well drained
8 ounces bacon, cooked and crumbled (about 10 strips)
1 heirloom tomato, chopped
3 cups salad greens
Kosher salt and freshly cracked black pepper

Steps:

For the base herb vinaigrette: Pour the vinegar into a mixing bowl. While whisking, slowly pour in the olive oil. Once the vinaigrette is emulsified, stir in the parsley, chives, salt and pepper.
For the sweet Dijon vinaigrette: Whisk the mustard and honey into the base herb vinaigrette.
For the chop chop layered salad: Pour the sweet Dijon vinaigrette into a large, clear bowl.
Top the vinaigrette with the quinoa. Sprinkle the green cabbage ribbons on top of the quinoa in an even layer. Layer the corn on top of the cabbage. Follow with a layer of crumbled bacon. Arrange the tomatoes in a tall mound in the center of the bacon. Surround the mound with the salad greens. Sprinkle the salad with kosher salt and freshly cracked black pepper. Working up from the bottom, gently toss the layers of the salad to coat all components in the vinaigrette. Serve immediately.