Chopped Salad with Honey Mustard Dressing
Last month I went to Laguna Beach with my family to experience a special tradition that my brothers girlfriends family has been doing for years, which is seeing The Pageant of the Masters. Overall that weekend was one of the best weekends of the summer. Laguna is a cute town, we had the best time with our families and ate some of THE BEST food. Which is where this Chopped Salad is inspired from.
We ate at a highly recommended restaurant Nick’s and it was one of the best meals I’ve ever had. We ordered the kale salad and crispy chicken sandwich to share and two bites into the salad we knew we had to order another. It was honestly the best salad I’ve ever tasted and I knew I needed to try and recreate it at home.
I bring you my version of Nick’s Laguna Beach Petite Bistro Salad.
CHOP, CHOP, CHOP!
1 red onion
1 bunch scallions/green onions
1 bag shredded kale slaw
1 bunch cilantro
1 cup almonds
6 strips of crispy bacon- heat
1 block aged gouda
1/3 cup olive oil
1 lemon- juiced
½ tbsp. rice wine vinegar
1 tbsp apple cider vinegar
1 ½ tbsp. honey mustard
2 tsp of salt
3 tsp of sugar
Step 1: Cook your bacon and set to the side
Step 2: Brace yourself for a lot of chopping but trust me it will be worth it. You want each item to be finely chopped to about the same small sizes as everything else. (reference size in the photo below.) Chop all the ingredients and put in a bowl.
Step 3: Mix all dressing ingredients together and whisk until thick.
Step 4: Mix the Kale salad mix with the other ingredients and toss together with the dressing.
*Tip: Once mixed, put in the fridge for at least 30 minutes to let the dressing and salad marinate and really blend together.
Step 5: ENJOY!!! And try not to eat the whole bowl at once like I did haha.