Chopped Salad

By Laurhanna4

EatingWell Magazine

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

Preparation

Step 1

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.