Chopped Salad

• Vegetable Oil, Enough To Fry The Tortellini
• 1 Egg, Plus 1 Tablespoon Water
• 1 cup Italian Bread Crumbs
• 1 cup Cheese Tortellini, Fresh
• 2 heads Romaine Lettuce, Roughly Chopped, Or As Needed
• 1/2 cups Medium Mozzarella Balls, Cut In Half (we Used Bocconcini)
• 1/2 cups Grape Tomatoes, Cut In Half
• 1/4 cups Gorgonzola Cheese, Crumbled
• 1/2 cups Kalamata Olives
• 1/2 cups Cannelini Beans, Drained And Rinsed
• 1/2 Red Onion, Finely Diced
• 1/4 cups Dry Chow Mein Noodles
• Salad Dressing Of Choice (We Used Greek Vinaigrette)

1. Start by frying the tortellini (make sure you use fresh). Heat vegetable oil in a large frying pan. While the oil heats, prepare the egg wash. In a small bowl, whisk egg together with 1 tablespoon of water. In another small bowl, pour Italian bread crumbs. Dip the tortellini in the egg wash first, then dredge them in the bread crumbs. Fry the tortellini, a few at a time, in the hot oil. Fry until golden brown. Remove from heat and transfer to a paper towel-lined plate.
2. In a large bowl, toss together the rest of the salad ingredients. Add the fried tortellini and chow mein noodles last so that they don't get soggy. Top with Greek vinaigrette, or salad dressing of your choice.

vegetable oil, egg, italian bread, cheese tortellini, mozzarella balls, grape tomatoes, ubc, olives, cannelini beans, red onion, ubc, salad dressing of choice

Taken from tastykitchen.com/recipes/salads/chopped-salad/ (may not work)