NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

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How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

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Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

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Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

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Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

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How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

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DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

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Popular in Food

How to Make Chopped Salad

Toss your old ideas about mixed greens. Learn how to build a light and refreshing chopped salad recipe with our easy step-by-step instructions. We take you through every part of making a chopped salad, from the dressing through the toppings.

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    Everything in this slideshow

    • Classic Chopped Salad

      The ideal chopped salad recipe is a blend of the freshest, most colorful ingredients the produce aisle or farmer's market has to offer. See the following slides for making a chopped salad and step-by-step instructions for getting it right.

    • Chopped Salad Step One: Chop Garlic

      Peel garlic, split lengthwise, and remove any green germ or interior sprout, otherwise you can get a sour flavor. Finely chop the garlic with a generous sprinkling of kosher salt -- it absorbs the oils released from the garlic and helps with the next step. Hold knife with blade facing away from you; repeatedly rub garlic and salt together with flat of the blade to work it into a fine paste.

    • Chopped Salad Step Two: Add a Squeeze of Lemon

      Transfer mashed garlic to a small bowl. Squeeze lemon over garlic, catching seeds with your fingers. Stir in an additional sprinkling of salt. Let stand 10 to 15 minutes so lemon can tame the garlic.

    • Chopped Salad Step Three: Finish with Creme Fraiche

      Whisk in creme fraiche and season with salt and a few grinds of black pepper. To give flavors time to develop, refrigerate for one hour. The chopped salad dressing keeps in the refrigerator for up to three days.

    • Chopped Salad Step Four: Dry Washed Lettuce

      After washing lettuce gently in a large bowl or well-scrubbed kitchen sink, allow it to drain well. Lettuce needs to be crisp and thoroughly dry or the dressing won't coat properly, so arrange leaves in a single layer on clean, absorbent kitchen towels or paper towels. Cover with a second clean towel, then gently roll up. Slide into a large plastic bag and refrigerate.

    • Chopped Salad Step Five: Chop Lettuce

      Just before using the lettuce, cut it into bite-size pieces using a sharp knife.

    • Chopped Salad Step Six: Prep Avocado

      For best-looking avocado do not scoop flesh from skin. Instead, remove skin from the avocado by gently peeling it away in strips.

    • Chopped Salad Step Seven: Prep Beans and Corn

      Pick the freshest, best-looking produce at your market for your chopped salad. Cook corn and green beans in a large amount of rapidly boiling, lightly salted water for one to three minutes. Drain, and submerge in lightly salted ice water to stop the cooking. Drain, and spread on kitchen towels or paper towels: If the vegetables are wet, you'll get a milky salad.

    • Chopped Salad Step Eight: Combine Vegetables and Dressing

      In a very large salad bowl combine corn, beans, cherry tomatoes, and cucumber. Sprinkle with salt, pepper, and half of the chives. Add two or three spoonfuls of dressing and toss gently, then sample. It's important to taste the dressed vegetables so they have the right amount of salt, pepper, and chives before adding the lettuce.

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      Chopped Salad Step Nine: Toss with Dressing

      Once vegetables are coated, add lettuce to the bowl. Sprinkle with salt, pepper, and most of the remaining chives. Add an additional drizzle of dressing. Gather vegetables from bottom of the bowl and lift up and over the lettuce. Repeat until ingredients are just mixed, adding additional dressing as necessary to coat.

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      Chopped Salad Step Ten: Add the Finishing Touches

      Just before serving, add the avocado and bacon. Adding avocado too soon turns it into guacamole. Top servings with additional chives.

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      Next Slideshow Our Best Summer Salads

      Our Best Summer Salads

      These fresh summer salad recipes are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.
      Begin Slideshow »

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