JARLSBERG CHOPPED SALAD

Jarlsberg Chopped Salad image

Provided by Vickie Parks

Time 15m

Number Of Ingredients 15

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1/4 cup olive oil
1 large lemon, zested
3 Tbsp fresh lemon juice
2 tsp chopped fresh tarragon
1 tsp dill weed
1 tsp salt
1/2 tsp black pepper (or to taste)
1 cup chopped green onion
1/2 cup chopped celery
1/2 cup black olives, coarsely chopped (such as kalamata olives)
1/2 cup chopped green olives
3 cups romaine lettuce, torn into bite-size pieces
3 cups butter lettuce (or iceberg lettuce), torn into bite-size pieces
1/3 cup flat-leaf parsley, chopped
2 cups jarlsberg cheese, cut into 1/4-inch cubes

Steps:

1. FOR THE DRESSING: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, tarragon, dill weed, salt and pepper; set aside.
2. FOR THE SALAD: In a large bowl, mix together the green onions, celery, green olives and Kalamata olives. Add the Romaine, butter (or iceberg) lettuce, parsley and cheese, and toss well.
3. Just before serving, drizzle the dressing on top, and toss well to coat the salad with the dressing. Serve immediately.