Morton's the Steakhouse Chopped Salad Recipe

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Ingredients:

Serving

1 medium head iceberg lettuce, washed and dried
1 medium head romaine lettuce, washed and dried
10 -12 frozen artichoke hearts (in brine, not marinated, about 12 oz drained) or 10 -12 canned artichoke hearts ( in brine, not marinated, about 12 oz drained)
1 cup hearts of palm (about 12 oz drained )
1 avocado
6 oz blue cheese , such as saga , maytag (1 cup) or 6 oz gorgonzola, crumbled (1 cup)
12 -14 slices cooked bacon, slices (crumbled
3/4 cup chopped hard-cooked egg (2 large eggs, see note)
3/4 cup finely minced red onion
3/4 cup seeded chopped plum tomato
2/3 cup white balsamic vinegar
1/2 cup dijon mustard
3 1/2 tbsp italian salad dressing mix, such as good seasons (see note )
1 cup extra virgin olive oil

Directions:

To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
Whisk the mustard and salad dressing mix until well mixed.
Add the olive oil and whisk until the dressing is emulsified.
Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
Note: If you use Good Seasons brand mix, two packets work well.
To prepare salad: Cut the iceberg and romaine lettuces into 1/2-inch squares. Transfer to a large mixing bowl.
Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
Peel the avocado and remove the pit. Cut the avocado into 1/2-inch cubes and add to the lettuce.
Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
Add the vinaigrette, toss well, and serve.
Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1071.98 Kcal (4488 kJ)
Calories from fat	743.52 Kcal
		% Daily Value*
Total Fat	82.61g	127%
Cholesterol	193.55mg	65%
Sodium	3599.29mg	150%
Potassium	2026.4mg	43%
Total Carbs	33.46g	11%
Sugars	15.1g	60%
Dietary Fiber	8.18g	33%
Protein	51.57g	103%
Vitamin C	18.7mg	31%
Vitamin A	0.2mg	7%
Iron	14.1mg	79%
Calcium	219.2mg	22%

Amount Per 100 g
Calories	201.1 Kcal (842 kJ)
Calories from fat	139.48 Kcal
		% Daily Value*
Total Fat	15.5g	127%
Cholesterol	36.31mg	65%
Sodium	675.23mg	150%
Potassium	380.15mg	43%
Total Carbs	6.28g	11%
Sugars	2.83g	60%
Dietary Fiber	1.54g	33%
Protein	9.67g	103%
Vitamin C	3.5mg	31%
Iron	2.7mg	79%
Calcium	41.1mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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