Use a Spoon Chopped Salad

(Serves - 8 servings Preparation Time – 40 minutes)

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 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

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Whisk vinegar, oil, honey, salt and pepper in a large salad bowl until well combined. Add celery, carrots and bell pepper to the vinaigrette. Let marinate for at least 10 minutes and up to 1 hour. Add apple, cucumber, radicchio, arugula and cabbage to the bowl; toss to coat. Add goat cheese and almonds and toss to combine. 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. eatingwell.com/recipe/252486/use-a-spoon-chopped-salad/

This recipe is from eatingwell.com (link below). Chopped salads are always a favorite of mine. I usually double the recipe so that it can last a few days. And it is just as good the second day – it retains its crunchiness. I have used the salad in a stir-fry too as the ingredients are compatible to sautéing. It is a great timesaver and a way to recycle a recipe.

A chopped salad is always good when serving guests – no embarrassing lettuce is left dangling from mouths.

#salad