 Chef Kellie
Chopped salad with Pear, Blue Cheese, Raspberries and Bacon
As an entrée, this recipe will serve approximately two people. As a starter salad to a meal, it will definitely serve more. Chopped salads have become popular, and I see why. The different types of textures lend a whole new twist. I can’t wait to have this for dinner again.
Ingredients
1 head of Iceberg Lettuce (chopped into small pieces by hand or in food processor)
1 large red onion (chopped into small pieces by hand or food processor, but be careful not to mince too much as the onion will get watery)
1 head of green cabbage (chopped into small pieces by hand or food processor)
2 cups of carrot (chopped into small pieces by hand or food processor)
1 cup of chives, finely chopped
1 ½ cups cooked, chopped bacon (drained of grease)
1-½ cups of fresh-diced pear
1-½ cups crumbled Blue cheese
1 ½ cups fresh whole raspberries
1-½ cups diced plum
1-½ cups toasted pecans (in small frying pan over medium/high heat, melt 2 Tbsp. butter, add pecans and a pinch or two of splenda or sugar and toast until lightly brown, be careful not to burn.)
Dressing
1-cup raspberries
1-cup olive oil
¼ cup red wine vinegar
¼ or ½ cup splenda or sugar (depending on desired sweetness)
¼ cup finely chopped onion
Place raspberries, red wine vinegar, splenda and onion in food processor and blend until almost smooth. On low speed, slowly add olive oil. Place in airtight container and refrigerate until ready to use. Shake well before using.
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Directions
Mix first five ingredients together in large bowl. Place lettuce mixture in serving bowls, and top outer ring of salad with chopped bacon, then inside of bacon ring place a ring of diced pear, then a ring of crumbled blue cheese, and then ring of whole raspberries, then the tomatoes and in the center the pecans
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About the Chef
 Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
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