Saturday Chopped Salad

By holly

The key to this salad is to cut the veggies into extra-small pieces – about the size of a pea – so that you get a variety of flavors and textures in every bite. Salzman uses her Everyday Salad Dressing to dress this fresh salad.

Ingredients

• 1 head romaine lettuce, finely chopped
• 3 cups diced red cabbage (or a mix of cabbage and chopped endive)
• 5 pepperoncini, seeded and finely chopped (or try making your own pickled shallots*)
• 3 radishes of your choice, finely diced
• 2 Persian cucumbers, finely diced
• 2 carrots, finely diced or julienned and finely chopped
• 1/2 pint cherry tomatoes, quartered, optional
• 1/2 bunch chives, finely chopped
• 2/3 cup Everyday Salad Dressing, or as needed
• 1 avocado, peeled, pitted, and diced
• 3 oz full-fat feta cheese
• 1 small shallot
• 3/4 cup extra-virgin olive oil (or 1/2 cup olive oil + 1/4 cup flax oil)
• 2 tbsp apple cider vinegar or red wine vinegar
• 2 tbsp rice vinegar
• 2 tsp raw honey or pure maple syrup
• 1 tsp Dijon mustard
• 3/4 - 1 tsp sea salt
• ground black pepper, to taste

Details

Adapted from cleaneatingmag.com

Preparation

Step 1

Preparation

Saturday Chopped Salad
In a large bowl, combine lettuce and cabbage. Add pepperoncini, radishes, cucumbers, carrots, tomatoes and chives. Toss with enough dressing to coat lightly. Add avocado and feta and drizzle with a small amount of dressing. Toss very gently with your hands to incorporate into the salad.

Everyday Salad Dressing
In a small bowl or glass jar with a lid, whisk or shake all ingredients until emulsified. Cover and refrigerate for 5 to 7 days.
(NOTE: Because olive oil solidifies when chilled, you will need to remove it from the refrigerator well before you want to use it for it to become pourable.)