Minced Garlic – Fresh is best, but you can use the kind in a jar too.
Salt and Pepper
How To Make A Chopped Salad
Get a detailed list of ingredients & instructions in the recipe card below.
This Bacon Chopped Salad is quick to make and you can even prep it in advance!
Make Dressing – Make the homemade ranch by whisking all the ingredients together in a small bowl. Store in the fridge until ready to use.
Assemble Salad – Add the lettuce and other salad ingredients to a large bowl and toss to combine.
Add Dressing – When ready to serve, toss the salad with the dressing. Alternatively, you can serve the dressing on the side and let guests dress their own salads.
What does Chopped Salad mean?
A chopped salad gets its name because all of the ingredients have been chopped up to a small, uniform size.
Why are chopped salads better?
Since the salad ingredients are all chopped up to the same small size, it’s easier to get a little bit in each bite.
Does homemade ranch taste better?
While you can swap in store-bought ranch dressing for this recipe, I really recommend you try out making it from scratch! In homemade ranch you can taste the fresh herbs and tangy buttermilk – it just tastes so much fresher and flavorful than store-bought.
Store-Bought Dressing – If you’re tight on time, you can use a store-bought ranch dressing but this homemade is seriously SO GOOD.
Add Protein – For a complete meal, try topping this salad with some sliced chicken, steak, shrimp, or salmon.
Dressing: The homemade dressing can be stored in the fridge for up to 1 week. If you don’t plan on eating the entire salad, I recommend not adding dressing to the entire thing. Salad that is already tossed in the dressing doesn’t store well.
Salad: Without the dressing, you can store the salad in the fridge for up to 3 days. For best results, transfer to an airtight container or resealable plastic bag and place a paper towel inside to catch any excess moisture.
Make Dressing in Advance – You can make the ranch dressing up to one week in advance so it’s ready to go!
Chop Everything Up Small and Evenly – This is the key to a great chopped salad! You want everything to be the same small size so you can easily get everything in one big bite.
3romaine hearts, about 1 pound, trimmed and chopped into bite-size pieces
6slicesbaconcooked crisp and chopped
¾cupthinly sliced cucumber
½cupshredded cheddar cheese
¼cupthinly sliced green onions
1/2cupbuttermilk or regular milk
3tablespoonsfresh chopped parsley
2tablespoonsfresh chopped chives
1-2teaspoonslemon juicefreshly squeezed
Kosher salt and black pepperto taste
Whisk dressing ingredients together in a small bowl until well combined. Refrigerate until ready to use; and up to 1 week.
Wash lettuce and dry with a salad spinner. Add to a large salad bowl.
Top with tomatoes, carrots, bacon, cucumber, cheddar cheese and green onions. Toss.
If you know you’ll be eating the entire salad, you can toss with the dressing, otherwise, serve salad on plates or in bowls and let each person add their own dressing and croutons.
All of the salad ingredients are suggestions and can be easily customized to suit your taste. StorageDressing: The homemade dressing can be stored in the fridge for up to 1 week. If you don’t plan on eating the entire salad, I recommend not adding dressing to the entire thing. Salad that is already tossed in the dressing doesn’t store well.Salad: Without the dressing, you can store the salad in the fridge for up to 3 days. For best results, transfer to an airtight container or resealable plastic bag and place a paper towel inside to catch any excess moisture.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.