Chopped Salad & Balsamic Vinaigrette Dressing |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This recipe is from our grammar school cookbook. Submitted by Mrs. I. I have made it twice now and REALLY love it. A good blue cheese & Paul Newman's Balsamic Vinaigrette dressing really makes all the difference. Enjoy! Ingredients:
1 head romaine lettuce, rinsed, trimmed, chopped into bite sized pieces, chilled |
1/2 cup ditalini, uncooked |
4 slices cooked and chopped bacon |
1 large tomato, diced |
2 ounces goronzola blue cheese, crumbled, any good blue will work |
2 -4 green onions, sliced |
1/2 ripe avocado, cubed |
1/4 cup balsamic vinaigrette, paul newman's (lite) |
Directions:
1. Cook pasta to package instructions.
2. Cook bacon until crisp, cool then chop.
3. Slice then chop tomatoes. Place in a strainer or colander to drain off any excess liquid.
4. Arrange lettuce in the bottom of a bowl. Top with pasta, tomato, cheese, onions, avocado. This can be done ahead of time. It looks very pretty to arrange the toppings in row.
5. Immediately before serving top & toss with vinaigrette dressing.
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