Wildfire Chopped Salad - Jim and Nancy Beletti

Wildfire Chopped Salad
Recipe adapted by: Jim Beletti – December 2013
(4 servings)
Ingredients
Chopped Lettuce Mix
• 1 ea. Head Romaine Lettuce
• 2 ea. Heads Iceberg Lettuce
Chopped Salad
• 4 cups Chopped lettuce mix
• ¼ cup Roma Tomatoes, 1/2 inch diced
• ¼ cup Diced, cooked Bacon, cook until crispy and drain oil on paper towel
• ¼ cup Roasted Corn, cut off the cob
• ¼ cup Sliced Scallions (green onions - all the white and some of the green)
• 1 cup Corn Tortillas, cut into ¼ inch strips, fried in oil and lightly salted
• ½ cup Wildfire Citrus Lime Vinaigrette (SOLD AT WILDIRE)
• ¼ cup Avocado, diced (peel and dice right before serving)
• ¼ cup Blue Cheese crumbles
• ½ cup (3 to 4 oz.) Roasted Chicken, diced, cold
Instructions
1. Core Iceberg lettuce by removing any outer/ brown leaves, then chop into
one inch squares. Place chopped lettuce in a large bowl with enough water
to immerse all of the lettuce. Trim Romaine lettuce by removing tiny core
and any outer/brown leaves, then chop into one-inch squares. Add chopped
Romaine to Iceberg lettuce in bowl of water. Make sure to wash lettuce
thoroughly in clean water, then drain and repeat process. Using a lettuce
spinner, spin chopped lettuce until it is completely dry.
2. In a large mixing bowl, toss chopped lettuce with tomatoes, bacon, corn,
scallions, tortilla strips, and citrus lime dressing. Mix well and place in a
medium sized serving bowl (large enough to be filled by salad). Scatter blue
cheese, chicken and Avocado across the top. Serve to Guests on chilled
plates.
Recipe adapted by: Jim Beletti, found online @ Katie
Source: Chef Tom Gladbach, Wildfire Restaurant
Wildfire Chopped Salad www.beletti.com Page 1 of 3 Pictures
Ingredients
Wildfire Chopped Salad www.beletti.com Page 2 of 3 Chopped Salad with Wildfire Citrus Lime Vinaigrette
Wildfire Chopped Salad www.beletti.com Page 3 of 3