RECIPE: Chip Chop Salad

INGREDIENTS

4 oz Red and Green Romaine, Chopped, Revolution Farms, VE 007442
2 oz Grape Tomatoes, Halved, Southern, VE 003729
1 oz Shredded Cheddar, Fata, VE 074207
¼ cup Sweet Pickled Pepper Strips, Drained Well, Cool Crisp, VE 031141
2 ½ oz Bacon Ends and Pieces, Cooked, Smithfield, VE 042556
1.35 oz Cherry BBQ Chips, Great Lakes, VE 078903
2 oz Ranch, Ken’s, VE 006728

DIRECTIONS

To build your salad, mix the romaine, tomato, cheddar, pepper strips, and bacon in a bowl.
Dress with half the ranch and gently crush half the chips into the salad- mix and stack on a plate.
Garnish with a drizzle of ranch and the remaining potato chips.

PER ORDER:

1 entrée sized salad

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