For the base herb vinaigrette: Pour the vinegar into a mixing bowl. While whisking, slowly pour in the olive oil. Once the vinaigrette is emulsified, stir in the parsley, chives, salt and pepper.
For the sweet Dijon vinaigrette: Whisk the mustard and honey into the base herb vinaigrette.
For the chop chop layered salad: Pour the sweet Dijon vinaigrette into a large, clear bowl.
Top the vinaigrette with the quinoa. Sprinkle the green cabbage ribbons on top of the quinoa in an even layer. Layer the corn on top of the cabbage. Follow with a layer of crumbled bacon. Arrange the tomatoes in a tall mound in the center of the bacon. Surround the mound with the salad greens. Sprinkle the salad with kosher salt and freshly cracked black pepper. Working up from the bottom, gently toss the layers of the salad to coat all components in the vinaigrette. Serve immediately.
A chopped salad is a great way to make use of odds and ends in the refrigerator, freezer and pantry. To make an Asian-style vinaigrette, whisk 1 tablespoon soy sauce and 2 teaspoons toasted sesame oil into the base herb vinaigrette. If you like it spicy, whisk in 1 teaspoon chile sauce, such as sriracha. The vinaigrettes can be stored, refrigerated, in an airtight container. Shake before using.
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