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…
- Small cherry tomatoes (cut in half)
- Cooked chickpeas
- String beans (thank you, Lynn)
- Kalamata olives
Look at a chickpea and chop everything to be a compatible size.
Make the dressing.
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.
- 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
Whisk together the mustard, vinegar, garlic and honey.
Slowly whisk in the olive oil until it’s emulsified.
Stir in the mayonnaise and season with salt and pepper.