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Fran Gealer Photo by: Fran Gealer

Chop Salad with Corn, Snap Peas, and Bacon

Coastal Living SEPTEMBER 2003

  • Yield: Makes 8 servings


  • 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
  • Mustard Vinaigrette
  • 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.