Chop Salad with Corn, Snap Peas, and Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups sugar snap peas, trimmed and cut in half diagonally |
1 1/2 cups fresh corn kernels (about 2 ears) |
1/2 head romaine lettuce |
1 cucumber, peeled, seeded, and diced |
1 carrot, peeled and shredded |
1/2 red bell pepper, diced |
3 green onions, sliced |
5 radishes, thinly sliced |
1 cup basil leaves (about 1 ounce), cut into thin strips |
6 cherry tomatoes, halved |
mustard vinaigrette |
1/2 cup grated parmesan cheese |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
12 bacon slices, cooked and crumbled |
Directions:
1. Cook peas in boiling water to cover for 1 to 2 minutes; immediately plunge into ice water to stop cooking process. Cook corn in boiling water 2 minutes; immediately plunge into ice water. Drain peas and corn.
2. Chop lettuce into small pieces; place in a large bowl. Add peas, corn, cucumber, and next 6 ingredients; toss with Mustard Vinaigrette. Add cheese, salt, and pepper; toss gently. Mound salad on a large platter, and sprinkle with bacon.
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