Shortcuts: Spicy chop salad good for a full family meal

I've noticed a trend of "chop salads" in restaurants lately and searched the Web looking for some background information. The only data I could find, listed chop salads origin as a "west coast thing."

I've observed Caesar and Cobb salads served in this manner. The key to making one is to make sure all ingredients are chopped or cut in some fashion.

I pondered this technique as I concocted a new version of taco salad. Working with ingredients such as Aidells™ fully cooked andouille sausage, garbanzo beans and sunflowers seeds for crunch, I came up with the recipe printed below.

To achieve maximum eye appeal, chop individual ingredients in different ways. For example, begin by cutting the andouille sausage vertically into long thin slices, then stack them and cut into julienne strips. Finish by cutting strips into whatever length desired. Garbanzo beans and whole pitted black olives can simply be cut in half.

To disperse cheddar cheese throughout the salad, I used reduced-fat cheddar cheese sticks, lined them up and cut them into uniform cubes. Leave the romaine intact and finely chop the leaves.

Be sure you have a sharp knife and a secure cutting area when preparing this salad.

My favorite dressing for taco salad is simply a blend of sour cream and salsa. My husband rated this spicy version "outstanding" and enjoyed the variation the sunflower seeds pro-vided.

To cut a few calories, I tested this recipe using Aidells fully cooked chicken sausage chorizo and discovered it did not adversely affect the taste. Sharpen your knives and start chopping, you'll relish the night you won't even have to turn on the oven to serve your family this main course!

MAK'S SPICY CHOP SALAD

2 links fully cooked andouille sausage

1 head romaine lettuce

4 ounces cheddar cheese, cubed

1 (15-ounce) can garbanzo beans, halved

1 (6-ounce) can pitted black olives, halved

1 bunch scallions, chopped

1/3 cup roasted sunflower seed

½ cup low fat sour cream

1 cup salsa

Cut sausage into strips as instructed above. Leaving romaine intact, finely chop leaves. In large salad bowl combine first 7 ingredients and toss to mix.

Use 2-cup glass measure to combine sour cream and salsa. Blend well. Serve individual bowls of salad mix with dressing on the side to allow for individual taste. Makes 4 servings.

Mary Ann lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Salt & Pepper Books in Occoquan or at the Potomac News office in Woodbridge. Send questions or comments in care of this paper at P.O.Box 2470, Woodbridge, VA. 22195.