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"Use a Spoon" Chopped Salad

:  November/December 2011

Your rating: None Average: 3.9 (82 votes)

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.


"Use a Spoon" Chopped Salad Recipe

Makes: 8 servings, generous 1 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | High fiber | Low sodium | High calcium | Gluten free |

View Our Nutrition Guidelines »

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 (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
  • 1/2 cup toasted slivered almonds (see Tips)

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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.

Tips & Notes

  • 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

Per serving: 200 calories; 16 g fat ( 5 g sat , 9 g mono ); 15 mg cholesterol; 9 g carbohydrates; 1 g added sugars; 7 g protein; 3 g fiber; 148 mg sodium; 273 mg potassium.

Nutrition Bonus: Vitamin A (73% daily value), Vitamin C (55% dv), Calcium (17% dv).

Carbohydrate Servings: 1/2

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


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Recipe Categories

Style/Theme
Entertaining, casual
Kid-friendly
Make ahead instructions
Potluck
Vegetarian
Budget
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
8 or more
Preparation/ Technique
Marinate/Rub
No-cook
Type of Dish
Salad, side/appetizer
Ethnic/Regional
American
Meal/Course
Dinner

Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low sodium
High calcium
High fiber
Gluten free
Season
Spring
Fall
Winter
Holiday
Christmas
Easter
New Year's Eve
Thanksgiving
Publication
November/December 2011
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