Chopped Salad:

• 8 packed cups iceberg lettuce, sliced in 1/4″ julienned slices
• 1 packed cup spinach, chopped
• 1 packed cup radicchio, sliced very thin
• 1/3 medium red onion, sliced very thin and then halved
• 1/4 cup chopped green olives
• 1 cup crumbled blue 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
• 8 slices of super-thick 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
• freshly cracked black pepper and salt to taste

Lemon Basil Dressing:

• 1 – 2 cups sour cream (add 1st cup first, add more after all ingredients for the dressing are added, stir, taste, add more sour cream if preferred)
• 3– 4 Tbsps. freshly squeezed lemon juice (do the same with the lemon juice)
• ½ cup freshly chopped basil
• 1/2 tsp. garlic powder
• season with salt and pepper to taste
• (optional) – 1 tsp. honey, if desired