chopped winter salad
This Chopped Winter Salad with apples, celery, radishes and carrots is colorful, crunchy and clean-eating friendly! I am re-sharing it today and I have a bit of cool stuff to share about the health benefits of apple cider vinegar, which I used in the shallot cider vinegar dressing on this salad.
I originally shared this recipe on February 15, 2012. I have updated the images and some of the text today.
My kids call this Chopped Winter Salad “goodies salad” because it is more goodies than greens. This is the basic recipe, but it is really fun to play around with the ingredients. We don’t seem to get sick of it. Especially in the winter we enjoy some variation of this chopped salad with a zippy apple cider vinaigrette.
What Is Chopped Salad
Chopped salad is a salad made up of several finely chopped ingredients. The salad greens are usually chopped lettuce. The ingredients that are added are often cut into dices. Then the salad is mixed together and served tossed with the dressing.
There are many chain “chopped” salad restaurants that are now speckeled across the country that specialize in design your own salad. Often the chef’s will chop the ingredients together on a cutting board before tossing it all in a big bowl with your dressing of choice.
About this Chopped Winter Salad
This winter salad is made with ingredients that are in season in the winter or are good storing crops.
- Romaine lettuce
- celery hearts
How To Serve This Chopped Salad
To make it a meal, try adding chopped hard boiled egg or flaked salmon.
Or we like it with fennel, sunflower seeds and orange zest.
Or even better goat cheese and toasted walnuts!
Or try chunks of cheddar cheese if you like.
Do you refer to the cut up veggies and such in a salad the “Goodies” the way my kids do?
If you make this recipe (or another from this site) make sure you give a shout out on instagram! Tag me @healthyseasonal so I am able to see it.
Chopped Winter Salad with escarole and Romaine lettuce, apple, celery, radishes and cider vinegar shallot dressing.
- 3 tablespoons cider vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons minced shallot, about 1 small
- 2 teaspoons Dijon mustard
- 1 teaspoon honey (or agave for a vegan option)
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 apple, cored and diced
- ½ head chopped Radicchio
- 6 cups chopped escarole
- 4 cups chopped Romaine lettuce
- ½ cup finely diced celery hearts
- ½ cup finely diced carrots
- ½ cup finely diced radishes
- Puree vinegar, olive oil, shallot, Dijon, honey, salt and pepper in blender, mini food processor or with immersion blender. Combine apple, radicchio, escarole, Romaine, celery, carrots and radishes in a large bowl. Drizzle the dressing over the vegetables and toss to coat.
- Serving Size: 2 cups
- Calories: 106
- Sugar: 6
- Sodium: 351 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 10
- Fiber: 4
- Protein: 2
Here are some of the original images associated with this blog post.
MORE RECIPES YOU MAY LIKE
French Bistro Brunch Salad with Poached Egg and Broiled Cherry Tomatoes