Chopped Salad W/Hearts Of Palm, Artichoke Hearts, And Blue Cheese

• 1 medium head iceberg lettuce, washed and dried
• 1 medium head romaine lettuce, washed and dried
• 10 to 12 frozen or canned (in brine) artichoke hearts (not marinated; about 12 ounces drained)
• 1 cup hearts of palm (about 12 ounces drained)
• 1 avocado
• 6 ounces blue cheese, such as Saga, Maytag, or gorgonzola, crumbled (1 cup)
• 3/4 cup bacon bits, or 12 to 14 crumbled, crisp-cooked bacon strips
• 3?4 cup chopped hard-cooked eggs (2 large eggs; see Note)
• 3/4 cup finely minced red onion
• 3/4 cup seeded, chopped plum tomato
• 3/4 cup Dijon Vinaigrette (page 227)

1. 1. Cut the iceberg and romaine lettuces into 1?2-inch squares. Transfer to a large mixing bowl. Cut the artichoke hearts into eighths and the hearts of palm into 1?4-inch-long pieces and add to the lettuce.
2. 2. Peel the avocado and remove the pit. Cut the avocado into 1?2-inch cubes and add to the lettuce.
3. 3. Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad. Add the vinaigrette, toss well, and serve.
4. Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

head iceberg lettuce, head romaine lettuce, hearts, hearts of palm, avocado, blue cheese, bacon bits, eggs, red onion, tomato, vinaigrette

Taken from www.epicurious.com/recipes/member/views/chopped-salad-w-hearts-of-palm-artichoke-hearts-and-blue-cheese-1228412 (may not work)