Chopped Salad
Recipe from Midwest Living

Here's an easy main dish for a potluck. Boil the pasta, then toss with all the other ingredients and you're out the door. Drizzle the salad dressing over it just before serving.

Chopped Salad

by 38  people

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  • 2   cups 
    dried orecchiette or medium shell macaroni or 3 cups dried bow-tie pasta (8 ounces)
  • 1   
    medium head iceberg lettuce, chopped or 8 cups torn leaf lettuce or fresh spinach baby leaves
  • 12   ounces 
    cooked chicken or turkey, cut into bite-size pieces
  • 1  12  ounce 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  4  ounce container 
    one 2.8-ounce can French-fried onions
  • 1  12  ounce bottle 
    bottled poppy seed salad dressing
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
In a very large bowl, toss together cooked pasta, lettuce, chicken, red sweet peppers, red onion, bacon and Crispy Onions. Drizzle salad dressing over pasta mixture; toss gently to coat. Serve immediately.
Nutrition information
Per Serving: cal. (kcal) 505, Fat, total (g) 27, chol. (mg) 47, sat. fat (g) 5, carb. (g) 41, fiber (g) 2, pro. (g) 21, vit. A (IU) 437, vit. C (mg) 53, sodium (mg) 652, calcium (mg) 20, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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