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Chopped Winter Salad


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5 from 6 reviews

  • Author: Katie Webster
  • Total Time: 20 minutes
  • Yield: 6 servings 1x

Description

Chopped Winter Salad with escarole and Romaine lettuce, apple, celery, radishes and cider vinegar shallot dressing.


Ingredients

Units Scale
  • 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)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 apple, cored and diced
  • 1/2 head chopped Radicchio
  • 6 cups chopped escarole
  • 4 cups chopped Romaine lettuce
  • 1/2 cup finely diced celery hearts
  • 1/2 cup finely diced carrots
  • 1/2 cup finely diced radishes

Instructions

  1. 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.

Notes

Storing Tips:

Combine all but the leafy greens and store in an airtight container. Once ready to serve, add chopped lettuce and dressing of choice. If you prefer your apple to keep from browning either wat until the last minute to cut it, or cut it and store it in water with lemon. Drain before using.

  • Prep Time: 20 minutes
  • Category: Salad
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 106
  • Sugar: 6
  • Sodium: 351 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 10
  • Fiber: 4
  • Protein: 2