Chopped Salad

Chopped Salad


With as much vegetables as lettuce, this is perfect as a hearty side or starter or light meal.
TIME 30 minutes
MAKES 4 to 6 servings
1 small head romaine lettuce
2 medium carrots, chopped
2 small celery stalks, chopped
1 small red onion, chopped
1 cucumber, peeled, seeded, and chopped
1 bell pepper, cored, seeded, and chopped
3 tablespoons olive oil
1 tablespoon any wine vinegar, or more to taste
Salt and freshly ground black pepper


Method
1 Trim and core the lettuce and tear it into bite-sized pieces. You should have about 4 cups; save any extra for later.

2 Combine the carrots, celery, onion, cucumber, bell pepper, and lettuce in a large bowl.

3 Pour the olive oil and vinegar over all and sprinkle lightly with salt and pepper. Toss the ingredients quickly and lightly, then taste and adjust the seasoning; serve right away.

Variations
  • Changing Chopped Salad Figure each of the chopped vegetables in the main recipe measures between 1 and 1½ cups. Then you can replace any or all of them with equal quantities of raw sliced or chopped fennel, avocadoes, radishes, tomatoes, or cabbage or chopped chilled cooked vegetables, like green beans, asparagus, snow peas, or broccoli.
  • For a fancier presentation, put the lettuce on plates, top with the vegetables, and drizzle with vinaigrette.
  • 8 Possible Additions to Chopped Salad. Use up to 1 cup, alone or in combination:

1 Oil-packed canned tuna or sardines, drained
2 Chopped ham, prosciutto, or other cured meat
3 Crumbled cooked bacon
4 Grated, crumbled, or cubed cheese, like cheddar, Swiss, blue, or feta
5 Shredded cooked chicken or turkey
6 Chopped hard-boiled eggs (3 or 4)
7 Cooked or canned chickpeas or white beans
8 Cooked shrimp, lump crabmeat, or other cooked fish

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