Traditional recipes

Chopped Salad With Roasted Garlic Vinaigrette

Chopped Salad With Roasted Garlic Vinaigrette

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Serves 1 (serving size: about 2 cups)

This salad has all the flavors of a yummy BLT with the added bonus of creamy garlic dressing. Roasting the garlic tames its bite and adds a lot of sweetness to the salad dressing. Feel free to sub the greens for another variety, but be sure to use a hearty one, as the dressing can overpower and wilt baby salad mixes.


  • 1 center-cut bacon slice
  • 1/2 roasted garlic head, cloves removed from papery skin
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons Chicken Bone Broth
  • 1/4 cup chopped cucumber
  • 2 cups baby kale, chopped
  • 1 cup baby spinach, chopped
  • 1 plum tomato, chopped
  • 1/8 teaspoon kosher salt
  • 2 hard-cooked eggs, quartered

Nutritional Information

  • Calories 326
  • Fat 21g
  • Satfat 5g
  • Unsatfat 14g
  • Protein 19g
  • Carbohydrate 16g
  • Fiber 4g
  • Sugars 4g
  • Added sugars 0g
  • Sodium 583mg
  • Calcium 27% DV
  • Potassium 16% DV

How to Make It

Step 1

Cook the bacon in a small nonstick skillet over medium until crisp, about 5 minutes. Drain on paper towels; chop the bacon.

Step 2

Place the garlic in a large bowl; mash thoroughly with a fork until smooth. Add the lemon juice, oil, and broth; stir well with a whisk. Add the cucumber, kale, spinach, tomato, bacon, and salt; toss well to coat. Top with the eggs.

Watch the video: Jamies Ultimate Tomato Salad (June 2022).


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