Rainbow Chopped Salad with Honey Lime Dressing Blog

I’ve been seeing pictures of chopped salads all over Pinterest and decided to make my own with ingredients we like.  I also wanted to create a combination that would go well with the honey lime dressing I had floating around in my head.  I think I came up with a winner!

I hesitate to add exact measurements for the toppings because you can add any amounts (or any toppings) and this would still be delicious.  So consider this recipe a base and just make it your own.   But keep the dressing as is.  It’s so good, I promise!  Even my dressing skeptic husband approved.  Since I wanted this to be our main dish I added black beans, cheese, avocado and edamame for some fiber and protein.  The bacon and corn were added because anything with those ingredients makes my husband happy.  Now looking back I wish I had added some orange pepper for more color and I think that would just add to the yum factor as well.

If you are looking to “beef” up the salad with more protein I think it would be great with some grilled chicken!  Also, if you have picky eaters and/or different preferences in your family consider making a salad buffet.  Set out the bowl of lettuce, toppings and dressing and let everyone create their own.  If the kids don’t like salad they could just eat the toppings separately and almost have a full meal, especially if you add grilled chicken.  If you’re serving a big crowd this recipe could easily be doubled.

chopped salad with honey lime dressing

Ingredients:

5-6 cups chopped romaine lettuce
1/4 cup tomato, chopped
1/2 cup black beans, drained and rinsed
1/3 cup corn (see notes)
1 avocado, diced
2-3 pieces of bacon, cooked and chopped
1/3 cup feta or Cotija cheese, freshly shredded
1/2 cup shelled edamame (see notes)
cilantro, to garnish

Dressing:

2 T fresh lime juice
1 T honey
2 T olive oil
1/8 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt

Directions:

1.  Chop lettuce and set aside.
2.  To make dressing, mix all ingredients and shake well.
3.  Top lettuce with the rest of the ingredients.
4.  Add desired amount of dressing and toss.

Notes:

1.  For the corn, you can use canned corn, drained and rinsed.  Or you can use frozen.  If you use frozen, broil the frozen corn in the oven for 10 minutes.  (That’s what I did and it turned out great.  You can save the rest of the frozen corn for soup or stir fry!)
2.  I used frozen edamame and just let it sit at room temperature for about 20 minutes to thaw.

Serves 2 as a main dish and 4 as a side dish.

3 thoughts on “Rainbow Chopped Salad with Honey Lime Dressing

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