I was asked to bring a salad for our 4th of July BBQ, and I created this potluck-worthy chopped salad. It was a definite crowd-pleaser! I started with a bed of lettuce and pasta. I hate when the lettuce is too large for anyone to realistically serve or eat without a knife, so I chopped romaine lettuce as small as I could with my not-so-sharp knife. Then I added the smallest pasta I could find, ditalini. I covered the pasta and lettuce with an assortment of goodies: This is a great salad to prepare beforehand, and keep in the fridge until you’re ready to go. I brought it over just like this, and then added a white balsamic and honey vinaigrette dressing at the potluck before mixing it all together. My one piece of advice would be to use bigger bowl than you think you’ll need. I was fairly limited by how much I could add, and my smaller bowl made the tossing quite difficult.
These flavors seemed to work really well together, but you can easily do substitutions. Some other ingredients I considered including were bell peppers, croutons, either blueberries or strawberries, and a different kind of cheese. What is your favorite salad combination?
Summer Potluck Chopped Salad Recipe:
- 3 heads of romaine lettuce, finely chopped
- 2 cups of ditalini pasta, uncooked
- 1 small red onion, finely chopped
- 5 oz. of feta cheese
- ~10 grape tomatoes, diced
- 4 stripes of hickory smoked bacon, cooked and chopped
- 1 bundle of green onions, diced
- 3 oz. shredded carrots
- 1 oz. honey roasted almond slivers
- 3-4 oz. white balsamic and honey vinaigrette, found mine at Kroger
Toss everything together in a large bowl, and you’ll have the favorite dish at the potluck!0