Recipes and Cooking Classic Chopped Salad 3.9 (111) 1 Review Crisp and colorful fresh vegetables combine in this delicious chopped salad. This easy salad recipe gets topped off with creamy avocado and crunchy bacon to make it truly restaurant-worthy. Make the homemade dressing recipe up to three days in advance to give the garlic and lemon flavors time to develop. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2010 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Chill Time: 1 hrs Total Time: 1 hrs 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 - 3 cloves garlic, peeled ½ teaspoon kosher salt ½ lemon 1 7-8 ounce carton créme fraiche* or sour cream 2 hearts romaine lettuce 2 ears fresh corn, kernels cut from cob 4 ounce green beans, trimmed and cut in 2-inch lengths 1 cup cherry tomatoes, halved 1 cucumber, seeded and chopped ¼ cup finely chopped fresh chives Maldon sea salt, other sea salt, or salt Freshly ground black pepper 1 avocado, halved, seeded, peeled, and cut into chunks 6 slices bacon, crisp-cooked and chopped Directions For dressing, peel garlic, split lengthwise, and remove any green germ or interior sprout. Finely chop the garlic and mix with a generous sprinkling of kosher salt. 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. Transfer mashed garlic to a small bowl. Squeeze lemon over garlic, catching seeds with your fingers. Stir in an additional sprinkling of salt. Allow to stand 10 to 15 minutes so lemon can tame the garlic. Whisk in créme fraiche; season with salt and a few grinds of black pepper. To give flavors time to develop, refrigerate for 1 hour. The dressing keeps in the refrigerator up to 3 days. Cut lettuce into bite-size pieces. Cook corn and green beans in a pot of rapidly boiling, lightly salted water for 1 to 3 minutes. In a very large salad bowl combine corn, beans, cherry tomatoes, and cucumber. Sprinkle with salt, pepper, and half the chives. Add two or three spoonfuls of dressing and toss gently. Add lettuce to 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. Just before serving, add the avocado and bacon. Top servings with additional chives. * Créme fraiche is a French cultured cream that has a higher fat content than traditional sour cream. Look for it in the same part of the dairy section as sour cream in your local grocery store. Rate it Print Nutrition Facts (per serving) 175 Calories 13g Fat 13g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 175 % Daily Value * Total Fat 13g 17% Cholesterol 29mg 10% Sodium 330mg 14% Total Carbohydrate 13g 5% Protein 5g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.