Loaded Chopped Salad
This loaded chopped salad combines crisp mixed greens with bacon, sharp cheddar, hard-boiled egg, and toasted sunflower seeds in a creamy ranch dressing, making it equally satisfying as a side dish or light main course.
This loaded chopped salad combines crisp mixed greens with bacon, sharp cheddar, hard-boiled egg, and toasted sunflower seeds in a creamy ranch dressing, making it equally satisfying as a side dish or light main course.
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In a large mixing bowl, add the mixed salad greens.
Grate the hard-boiled egg directly over the greens.
Grate the cheddar cheese over the salad.
Add the cooked and crumbled bacon.
Add the halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
Sprinkle the toasted sunflower seeds on top.
Pour the ranch dressing over all the ingredients.
Using tongs, toss the salad until all ingredients are well combined and coated in dressing.
Serve immediately into individual bowls.
Store undressed salad components separately in airtight containers for up to 4 days; assemble with dressing just before serving.
Prepare all ingredients separately and store in airtight containers; toss with dressing just before serving to keep greens crisp and toppings crunchy.
Try blue cheese, Caesar, Greek yogurt-based, or vinaigrette dressings for different flavor profiles.
Dry your greens thoroughly after washing, store toppings separately, and dress the salad immediately before eating.
Yes—omit the bacon and add extra sunflower seeds, nuts, or chickpeas for protein and crunch.
Undressed salad components keep 3-4 days refrigerated; assembled salad is best eaten within 2 hours of dressing.
