Little Traveler's Chopped Salad Recipe

Ingredients

2 cups dried orecchiette or medium shell macaroni or 3 cups dried bow-tie pasta (8oz)
1 medium head iceberg lettuce, chopped, or 8 cups torn leaf lettuce or fresh baby spinach leaves
12 oz. cooked chicken or turkey, cut into bite-size pieces
1 12 oz. jar roasted red sweet peppers,well drained and coarsely chopped
1 small red onion, thinly sliced and separated into rings
8 slices bacon, crisp cooked, drained and crumbled
1 2.8 oz. can french-fried onions
1 12 oz. bottle poppy seed salad dressing

Preparation

Step 1

Cook the pasta according to package directions, drain off the water. Rinse with cold water; drain again.
2. In a very large bowl, toss together the cooked pata, chopped lettuce, chicken, chopped red sweet peppers, red onion, crumbled bacon and the crispy onion. Drizzle the salad dressing over the pasta mixture and toss gently to coat. Serve the salad immediately.
Makes 8 to 12 main-dish servings.

Little Traveler, a gift shop/cafe in Geneva, Illinois.
Start to finish: 30 minutes

Midwest Living