Chop Salad with Corn, Snap Peas, and Bacon

Chop Salad with Corn, Snap Peas, and BaconRecipe
Fran Gealer


Makes 8 servings

Recipe from

Coastal Living


1 1/2 cups sugar snap peas, trimmed and cut in half diagonally
1 1/2 cups fresh corn kernels (about 2 ears)
1/2 head romaine lettuce
1 cucumber, peeled, seeded, and diced
1 carrot, peeled and shredded
1/2 red bell pepper, diced
3 green onions, sliced
5 radishes, thinly sliced
1 cup basil leaves (about 1 ounce), cut into thin strips
6 cherry tomatoes, halved
1/2 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 bacon slices, cooked and crumbled


Cook peas in boiling water to cover for 1 to 2 minutes; immediately plunge into ice water to stop cooking process. Cook corn in boiling water 2 minutes; immediately plunge into ice water. Drain peas and corn.

Chop lettuce into small pieces; place in a large bowl. Add peas, corn, cucumber, and next 6 ingredients; toss with Mustard Vinaigrette. Add cheese, salt, and pepper; toss gently. Mound salad on a large platter, and sprinkle with bacon.