"Use a Spoon" Chopped Salad (Printer-Friendly Version) | Eating Well
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"Use a Spoon" Chopped Salad

http://www.eatingwell.com/recipes/chopped_salad.html

From EatingWell:  November/December 2011

When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul’s request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.

8 servings, generous 1 cup each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Whisk vinegar, oil, honey, salt and pepper in a large salad bowl until well combined.
  2. Add celery, carrots and bell pepper to the vinaigrette. Let marinate for at least 10 minutes and up to 1 hour.
  3. Add apple, cucumber, Treviso (or radicchio), arugula and cabbage to the bowl; toss to coat. Add goat cheese and almonds and toss to combine.

Nutrition

Per serving : 200 Calories; 16 g Fat; 5 g Sat; 9 g Mono; 15 mg Cholesterol; 9 g Carbohydrates; 7 g Protein; 3 g Fiber; 148 mg Sodium; 273 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 high-fat meat, 2 fat

Tips & Notes