Description
This Chopped Salad is quick, fresh, and full of crunch. It’s a colorful mix of crisp romaine, sweet peppers, and tangy Italian dressing — perfect as a dinner side dish or a light lunch.
Ingredients
2 romaine hearts, chopped small
1 red bell pepper, diced into 1/2 inch squares
1 cup cherry tomatoes
1/2 medium red onion, diced
2 celery ribs, diced small
2 small carrots, diced small
1/2 English cucumber, quartered and diced
1/4 cup red wine vinegar
1/2 teaspoon light mayonnaise (optional)
3/4 cup extra virgin olive oil
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
Dash freshly ground black pepper
Dash dried red pepper flakes
Instructions
1. Whisk together mayonnaise and vinegar until combined.
2. Add olive oil slowly, whisking until emulsified.
3. Stir in garlic, salt, oregano, basil, rosemary, and peppers.
4. Chop romaine hearts and all vegetables into small, uniform pieces.
5. Toss all chopped vegetables in a large chilled bowl.
6. Pour dressing over salad or serve on the side.
7. Refrigerate leftovers for up to 3 days.
Notes
For the best flavor, make the dressing the night before.
Always chop vegetables into equal-sized pieces for even coating.
Serve chilled for maximum crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 3g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg