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I'm fixing to make us a nice fall chopped salad.
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Michael loves chopped salad
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and I think the reason he likes a chopped salad so much
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is 'cause that lettuce is cut up
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and he doesn't have to cut it up himself would be my guess.
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But what do I know? (laughs)
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So I've got a lot of ingredients
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and because it's a fall salad
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got a lot of fall flavors going on.
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So I'm gonna start by making our dressing.
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And we're gonna do that
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by mixing our mayonnaise.
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All right, now to finish our dressing for our fall salad.
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I've got our mayonnaise, our buttermilk.
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Now I'm adding Parmesan cheese.
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I'm adding two teaspoons of champagne vinegarette.
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Mm, it smells so good.
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Well there went our two teaspoons (laughs) with one pour.
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And we're gonna add two tablespoons of chopped sage.
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Now the recipe tells you
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to pour your dressing over your chopped salad
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but I don't recommend that
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unless you're gonna be sitting down and eating
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as soon as you pour that dressing on top.
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So I'm gonna put my salad dressing in a separate bowl
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and let everybody dress their salad as we sit down to eat.
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Like I said, it's a lot of ingredients.
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Now I'm using two different kinds of lettuces.
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I'm using an iceberg.
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Get out of there! (laughs)
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And I'm gonna chop this.
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And I'm gonna bring my bowl back over here.
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I picked this bowl out from my jewelry store here.
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When Michael and I married, I registered for this bowl.
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I thought it was so pretty.
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I just loved all the colors.
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Uh uh, it's still warm.
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Alright, so I'm gonna go ahead
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and put my lettuce in my bowl.
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Another little brown piece.
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take me some paper towels
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and kind of take the dampness off of our lettuce.
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Now our next lettuce is our romaine.
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Like I said, I'm looking for little brown pieces.
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And chop it just like we did our iceberg.
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I like using the two different kinds of lettuce
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because you're gonna get more, brighter green
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from using two different types of lettuces.
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From the romaine, you're gonna get a brighter green
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and I just love the colors.
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Right, now I'm gonna add our chopped cucumbers.
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And that is a seedless cucumber that I used.
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Jicama is a root vegetable
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and it kind of reminds me...
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Kind of bites like sugar cane in your mouth.
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As a child I was given a lot of sugar cane to chew on
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and I'm sure that sugar just revved me up (laughs)
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for my grandmama, my mama
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and my Aunt Peggy to have to deal with.
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But this is real good.
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It doesn't have a whole lot of taste it.
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Like I said, it's a root vegetable.
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So I'm gonna add that
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and that crunch is gonna make it so good.
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And now I'm gonna add our chopped apples.
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See, this is what I'm saying about
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our salad is really meaty.
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Beautiful fall salad.
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And an ingredient that I just truly love in salads
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is the dried cranberries.
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It gives it a little bite of sweet to your salad.
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And last but not least, some toasted pecans.
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I'm swallowing hard, y'all.
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Okay, I just added a few croutons to the top
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to just give it a little bit more crunch.
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Now you can imagine if I had mixed this dressing
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you would have to eat it all up at the time you dressed it.
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Or otherwise it would lose its body.
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I dunno about these two, but I wanna dig in
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because I have fooled around and gotten hungry.
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Ooh, I got some jicama.
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And some cranberries.
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I think this is a wonderful fall salad and
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you can really make any kind of dressing
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you want to go on top of it.
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It doesn't necessarily have to be this one.
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So make it the way your tongue likes it.
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All right, come on gang.
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Hey y'all, it's Paula Dean.
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Now if you enjoyed this video be sure to like it
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Love and best dishes, y'all.
