A Southwest spin on a traditional chopped salad with a deliciously refreshing vinaigrette of Sorrento Orange Fused Olive Oil and Garlic Cilantro Balsamic Vinegar! Makes a great summer salad!
- 1 Head iceberg lettuce, chopped
- 1 Avocado, cubed
- 2 Tomatoes, diced
- 1/4 lb. Crumbled gorgonzola cheese (Feta works well also)
- 6 Strips bacon, crumbled
- 1 C. corn, cooked & chilled
- 1 Grilled chicken breast, diced
- 1 C. tortilla strips
- 2 Green onions, sliced
- 1/2 C. The Olive Tap’s Sorrento Orange Fused Olive Oil
- 1/4 C. The Olive Tap’s Garlic Cilantro Balsamic Vinegar
Directions:
- Combine lettuce, avocado, tomatoes, cheese, bacon, corn, chicken, tortilla strips and onions.
- Combine Olive Oil and Balsamic Vinegar until well blended.
- Toss salad with vinaigrette and Enjoy!