Chopped Salad

EatingWell Magazine
Photo by Judi F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup white-wine vinegar

  • 1/4

    cup extra-virgin olive oil

  • 1

    teaspoon honey

  • 1/2

    teaspoon sea salt

  • 1/4

    teaspoon freshly ground pepper

  • 3

    medium stalks celery, diced ( 1/4-inch)

  • 2

    medium carrots, diced ( 1/4-inch)

  • 1

    large red bell pepper, diced ( 1/4-inch)

  • 1

    medium apple, peeled and diced ( 1/4-inch)

  • 1/2

    large cucumber, peeled, seeded and diced ( 1/4-inch)

  • 1

    cup sliced Treviso or radicchio

  • 1

    cup sliced arugula, any tough stems removed

  • 1

    cup thinly sliced napa, Savoy or other soft cabbage

  • 1

    cup crumbled goat cheese

  • 1/2

    cup toasted slivered almonds

Directions

Whisk vinegar, oil, honey, salt and pepper in a large salad bowl until well combined. Add celery, carrots and bell pepper to the vinaigrette. Let marinate for at least 10 minutes and up to 1 hour. Add apple, cucumber, Treviso (or radicchio), arugula and cabbage to the bowl; toss to coat. Add goat cheese and almonds and toss to combine. Make Ahead Tip: Prepare through Step 2 up to 1 hour ahead. Tips: Treviso is a slender variety of radicchio. Look for it with specialty salad greens in well-stocked markets. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: