Make-Your-Own Spring Chopped Salad

By lorik

Ingredients

• For the Shallot and cider vinegar vinaigrette:
• 5 to 6 cups cut, cleaned greens (I use romaine & Treviso), cut into 1-inch ribbons
• 1 cup blanched fresh (or frozen) peas
• 1 cup chopped fresh herbs (I use a mix of chives, mint, parsley)
• 4 to 5 radishes, finely chopped
• 1/2 avocado, diced
• 1 cup garbanzo beans
• 1 cup chopped sharp cheddar cheese
• 1 cup salami, such as finocchiona
• 1/4 cup toasted pepitas
• Other options: cucumber, red onion, scallions, blanched green beans, asparagus, pickled peppers, olives, shaved fennel, white beans
• 6 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 3 tablespoons finely chopped shallot
• 1 teaspoon dried oregano, crushed
• 1 pinch sugar
• Salt and pepper, to taste

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

1. Combine all of the vinaigrette ingredients in a medium bowl and whisk to emulsify.

2. Add all the salad components to a large bowl then pour the dressing over top and toss. Serve immediately.