Cook Time
Print
15 minutes

There is nothing I like more in the summer than a chopped salad. It’s what I serve when I need something “healthy” to off-set the grilled steak, ribs, burgers, potato salad, macaroni salad….and on and on. I buy some romaine and/or iceberg and maybe some radicchio or red cabbage for color and then use whatever I have on hand from my garden, my neighbor’s garden, farm market, pantry or refrigerator. It’s a great way to use a small amount of perishable ingredients from the previous night’s meals like string beans or corn off the cob or the last 2 celery stalks that are hanging out in your vegetable bin. The only rules are that the lettuce be crunchy (no field greens here) and all the ingredients be chopped to a similar size.
Here’s this weeks’ version of my…

Ingredients

  • Romaine
  • Radicchio
  • Cucumbers
  • Small cherry tomatoes (cut in half)
  • Cooked chickpeas
  • String beans (thank you, Lynn)
  • Kalamata olives
  • Avocado

Directions

1.

Look at a chickpea and chop everything to be a compatible size.

2.

Make the dressing.

3.

Toss all the veggies together and drizzle with the dressing. You will have dressing left over for tomorrow’s salad.

Grab a fork or a spoon (as my weird friend does) and enjoy.

The Dressing

Ingredients

  • 1 TBL. Dijon mustard
  • 1 TBL. red wine vinegar
  • 1 large clove of garlic, minced
  • 1 TBL. honey
  • ¼ C. extra virgin olive oil
  • 1 TBL. mayonnaise (optional)
  • Salt and pepper

Directions

1.

Whisk together the mustard, vinegar, garlic and honey.

2.

Slowly whisk in the olive oil until it’s emulsified.

3.

Stir in the mayonnaise and season with salt and pepper.