For the Chopped Salad:

• 4 packed cups romaine lettuce, sliced into 1/4” julienned slices
• 4 packed cups iceberg lettuce, sliced into 1/4” julienned slices
• 4 packed cups baby spinach, chopped
• 2 packed cups radicchio, sliced very thin
• 3/4 medium red onion, sliced very thin and then halved
• 1/4 cup chopped green olives
• 1 cup crumbled blue cheese or Italian gorgonzola cheese
• 1 can artichoke hearts, drained, and using just the chunky ends, cut ends into 1/4″ chunks, saving the layered portion of the hearts for another recipe or salad (I added this ingredient and it’s fantastic)
• 1–14 oz. can hearts of palm, drained, and cut into 1/4” chunks
• 6 oz. fresh mushrooms, chopped
• 1 full package of super-thick ‘high quality’ smoked bacon, cooked until dark brownish-red, fat drained, cut into 1/4” bits
• 4 hard-boiled eggs, cut into 1/4” chunks
• 1–1/2 cups crispy, dried fried onion rings, crumbled and used to top the salad
• Garnish: cherry tomatoes cut in half, as many as you prefer to use
• freshly-cracked black pepper and sea salt to taste

For the Lemon Basil Dressing:

• 1 – 2 cups sour cream (add 1st cup first, then add more after all of the remaining ingredients for the dressing are added. Give it a stir, then taste, and add more sour cream if preferred)
• 1 Tbsp. extra virgin olive oil
• 1/2 Tbsp. champagne vinegar
• 1/4 – 1/2 cup crumbled blue cheese or gorgonzola cheese (add to your preferred preference)
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup freshly chopped basil
• 1/2 tsp. garlic powder
• Season with salt and pepper to taste
• (optional) – 1 tsp. honey, if desired (I don’t use)