Skip to main content

Joey's Chopped Salad

This is my favorite salad (there's nothing healthy about it, though). 

Any salad that combines blue cheese and Fritos is my kind of salad.  Seriously, though, this is a really tasty salad.  The recipe was posted in the Journal Sentinel several years ago, and I was super happy when I saw it!  It's from Joey Buona's Pizzeria Grille, and the chef, Roger Ruzek, sent in the recipe (in case you get excited about those kinds of details).

I make the vinaigrette from time to time without doing the fancy salad, since it's really tasty on a plain side salad, too.  I made it for Christmas one year for a big family-style dinner for 14 or so, and something weird happened when it was refrigerated, and it looked like gravy - it would have been funny, but it totally stressed me out, and then I didn't have a cruet, so it got spooned out of a bowl and TOTALLY looked like gravy.  I almost cried.

Joey Buona's Chopped Salad


2 tablespoons diced prosciutto
8 cups romaine and iceberg lettuce blend, chopped into 1/2-inch pieces
2 grilled boneless, skinless chicken breasts, diced
1/4 cup diced tomato
1/4 cup crumbled blue cheese
1/4 cup sliced black olives (any kind)
1/4 cup carrots (sliced in coins, then halved)
1/4 cup diced and seeded cucumbers
1/4 cup crumbled corn chips
1/4 cup chopped red onion
1/2 cup red wine vinaigrette (see recipe)

Preheat oven to 350 degrees. Place prosciutto on a cookie sheet and bake until crisp, about 10 minutes. Set aside to cool.  To make salad, combine all remaining ingredients except vinaigrette in a large bowl. Add vinaigrette and mix well. Serve immediately. Makes 4 servings.

Red Wine Vinaigrette

1 green onion, chopped
1 1/2 teaspoons freshly chopped garlic
1/4 cup honey
1/2 cup red wine vinegar
1 cup olive oil
1/2 teaspoon cracked black pepper
1/2 teaspoon salt

Place onion, garlic, honey and vinegar in a blender. Start mixing on highest speed. Very slowly add the olive oil into the blender to emulsify. If oil is added too quickly, ingredients will not combine. After all the oil is added, season with salt and pepper. Store unused vinaigrette in refrigerator. Bring to room temperature and shake well before using. Makes 2 cups.
Labels:

Popular posts from this blog

Asian-Inspired Slaw

I tried a recipe from the "try it eventually" folder last night for some Asian chicken sliders, and they were decent, but unremarkable.  It was still a fruitful effort, however, because I found a super simple, tasty side to serve in the future (although the kids were not fans). I guestimated on the measurements, since I just chopped and added - do what looks right to you.  I made about 1/2 of this recipe, since it was just for 2 of us, but you could easily multiply it for a larger crowd, too. Asian-Inspired Slaw 2 tbsp. fresh lime juice 2 tbsp. EVOO 1/2 c. cilantro, minced pinch of kosher salt a few turns of freshly ground black pepper 2 c. red cabbage, shredded 1/2 c. carrot, julienned or grated on the large holes of a box grater 1/2 c. red onion, finely diced (could do thin slices if you prefer) 1/2 c. red bell pepper, julienned or diced You could get crazy here, and add some sliced scallions, toasted sesame seeds, minced jalapeno, garlic, etc.  I'll be e...
Read more

Classic Hashbrown Casserole

This one is kind of a classic. I cleaned it up a little bit - you can adjust things to your liking. Hashbrown Casserole 1 16 oz. package frozen hashbrown potatoes (shredded or cubed - I prefer shredded) 3/4 - 1 c. sour cream (light works fine, and you can use less - depends on how creamy you like it) 1  recipe cream soup base 1/4 c. unsalted butter, melted (you can use less or omit if you like) 1/2 medium onion, minced 1 c. shredded cheddar cheese (save a little to sprinkle on top) 1/2 tsp. ground black pepper 1/2 tsp. kosher salt Preheat oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick spray or butter. In a large bowl, combine ingredients, and stir to combine. Spread mixture in pan, and bake for about 30 minutes covered in foil, then uncover and cook about 15 minutes more or until hashbrowns are cooked, cheese is melted, and top begins to brown.  To freeze: Pr epare ingredients as above, spread in prepared foil pan, cover tightly with fo...
Read more

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli!  I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME).  If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese  Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and chop...
Read more