"Use a Spoon" Chopped Salad

"Use a Spoon" Chopped Salad

13 Reviews
From: EatingWell Magazine, 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.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup white-wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon honey
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • 3 medium stalks celery, diced ( ¼-inch)
  • 2 medium carrots, diced ( ¼-inch)
  • 1 large red bell pepper, diced ( ¼-inch)
  • 1 medium apple, peeled and diced ( ¼-inch)
  • ½ large cucumber, peeled, seeded and diced ( ¼-inch)
  • 1 cup sliced Treviso (see Tips) 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
  • ½ cup toasted slivered almonds (see Tips)


  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Serving size: generous 1 cup
  • Per serving: 200 calories; 16 g fat(5 g sat); 3 g fiber; 9 g carbohydrates; 7 g protein; 36 mcg folate; 15 mg cholesterol; 6 g sugars; 1 g added sugars; 3,673 IU vitamin A; 32 mg vitamin C; 169 mg calcium; 1 mg iron; 158 mg sodium; 275 mg potassium
  • Nutrition Bonus: Vitamin A (73% daily value), Vitamin C (53% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ high-fat meat, 2 fat

Reviews 13

July 17, 2019
profile image
By: Carissa Higgins
This recipe is very fresh and the almonds give it a great crunch!
April 18, 2017
profile image
By: Gari
It's a colorful salad with a lot of visual appeal. Heard a lot of comments that it looked good. It's a good neutral salad that is goes well with any kind of cuisine. The fresher your vegetables, the better it tastes. So if your crisper has weeks old celery or carrot, opt for getting fresh bunches. I added a little more honey and salt to the dressing because it needed it. I had to make changes because the treviso I found at my local Ralph's was extremely bitter (probably old). It would have been terrible to leave it in, especially with arugula, which has a bite. I subbed red leaf lettuce since I had it on hand. I also didn't use cabbage because I thought the texture would have been odd...super soft lettuces with one rigid leaf. I reserved some of the dressing when marinating the diced veggies and tossed it in when I mixed up the whole thing. Changes I'm making next time: Go with fresh radicchio for minimal bitterness(but great color) and fruit-flavored goat change. I won't be using the red leaf lettuce again because it's so limp - good in a pinch but not ideal.
March 07, 2017
profile image
By: suitske
It was just ok - basically tasted like chopped raw vegetables...not that there's anything wrong with that, but if I'm going to do so much chopping, I'd like to be wowed. I guess I was expecting the dressing to be better; that's probably the best place to start if you want to improve it. Tossing it with seasoned rice wine vinegar, oil and kosher salt would probably be better than the dressing used in the recipe.
January 22, 2017
profile image
By: Sandy Zabowski
I loved this salad. Out of necessity, I used lemon juice instead of vinegar and it was great. I also had some radishes, so I threw them into the bowl as well. I've made it twice now. It's a keeper.
January 01, 2017
profile image
By: Razldazlrr
I made this twice this week to take to holiday get togethers - I thought people would be hungry for veggies after Christmas. It's so delicious and everyone enjoyed it. I have pretty strong knife skills but it still took me a while but theraputic for me. I did add some extra arugula and cabbage. Napa wasn't available at store so I used pre-chopped cole saw and it worked fine. I did double the dressing and let the celery/carrot combo marinate for an hour. Make sure you cut everything really small, that's part of what makes it so good (and easy for little kids to eat)
November 22, 2015
profile image
By: EatingWell User
Perfect make-ahead salad for a holiday dinner. I've made this salad several times for our family's annual casual Christmas Eve dinner. Everyone adores it, and I really love having the leftovers to eat the next day. It's bright and crisp and is a nice counterpoint to other heavy holiday dishes. The only reason I don't make the salad more often is that it's a lot of chopping, and it makes such a large amount. But it's a fantastic thing to make for a crowd, particularly if you need something you can make ahead. Pros: Delicious, easy to make ahead, leftovers are just as tasty Cons: All of the chopping is a bit labor-intensive
May 19, 2014
profile image
By: EatingWell User
One terrific chopped salad--even the next day! We made this salad to accompany a roast chicken dinner and it got raves all around. The apple really elevated it (we used Granny Smith) and the dressing was simple without overpowering the flavors. Best of all, it held up beautifully for leftovers the next day. You could use a spoon, but we used chopsticks! Pros: easy to prepare, great combination of textures
September 06, 2013
profile image
By: EatingWell User
This was super delicious !! Even 2 days later ! We all loved it,even the grandchildren ! ( but then , they love salads anyway !) The work was well worth it! I used feta because that's what I had on hand .
March 15, 2012
profile image
By: EatingWell User
Great lunch I made this last night for today's lunch - chopped some finger while cutting up vegetables. It was worth it - this salad is super fresh, healthy and delicious! I took out apples and cucumbers and added snow peas also threw in some red onion. Great lunch, couldn't stop eating. Pros: Fresh, healthy ingredients
More Reviews