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Chop Chop Salad

Trisha Yearwood
  • 15 minutes
  • Serves 4 to 6

INGREDIENTS

8 oz

Bacon, cooked and crumbled

1 tbsp

Chives

1 cup

Corn, frozen

2 tbsp

Flat-leaf parsley, fresh

4 oz

Green cabbage

1

Heirloom tomato

3 cups

Salad greens

2 tbsp

Honey

2 tbsp

Mustard, coarse ground

2 cups

Quinoa, cooked

1/4 tsp

Black pepper, freshly cracked

1/2 tsp

Kosher salt

1

Kosher salt and freshly cracked black pepper

1/2 cup

Olive oil, extra-virgin

1/4 cup

Red wine vinegar