Recipe: Chopped Salad With Apple Cider Vinaigrette

Recipe: Chopped Salad With Apple Cider Vinaigrette

In April, we were in New York City and we dined out a lot. If you would like to read about it, I wrote a blog post – Gluten Free Travel In NYC. While we were there, I was really into ordering Chopped Salads. It’s a common item on NYC Restaurant Menus and it’s generally easy to have them make it gluten free.

If you’ve never had Chopped Salad, it is pretty much just what it sounds like. One thing I love about making these salads at home, is that you get to use up a variety of veggies, fruits, nuts and seeds. I just open my fridge, see what’s in there and start throwing things together.

With enough protein, you can make a full meal out of a Chopped Salad, or keep it clean and simple…with only a few light ingredients and you’ve got the perfect side salad.

You can prep most of the ingredients ahead of time and then dress the salad just before serving. This makes it a great dish to take to a Summer Barbecue or Picnic.

Chopped Salad

From what I’ve gathered, there is no right way or wrong way to make a Chopped Salad. One general rule, is that these salads must contain fresh produce but you can build on that and add leftover grilled chicken breast and/or some of your pickled beets. Really there is no end the number of combinations you can come up with. I like that!

Most of the time the ingredients get chopped up to create a uniform look but there’s nothing wrong with mixing different looks and textures. Cutting some ingredients small while leaving others larger. Having some things cubed and other things sliced or shredded. The only real rule, is there are no rules.

Chopped Salad with Apple Cider Vinaigrette

I like to chop up romaine lettuce but you can use iceberg lettuce or really what ever kind of leafy greens you prefer. If you’re using romaine, the centre, or the heart is best. Leave the base intact and cut across the leaves. I still use a few outer leaves and find the easiest way to chop them, is to cut lengthwise down the centre, stack the leaves and cut across them into 1/2″ wide strips.

The Apple Cider Vinaigrette has become our favourite Dressing for salads. Both The Hubs and I really enjoy this one. If you want a cleaner, lighter dressing, just leave out the spices. The Vinaigrette is lovely either way.

Chopped Salad with Apple Cider Vinaigrette

Here is a list of Alternate Toppings. You might consider adding one of these items, or swapping one of them out for an ingredient in the recipe.

  • cabbage, thinly sliced
  • radishes, thinly sliced
  • fennel, thinly sliced
  • beets, cooked and cubed
  • red or green peppers
  • cheese, cubed or grated
  • grilled chicken, cubed
  • ham, cubed
  • bacon, crumbled
  • asparagus, cooked and chopped
  • olives, sliced
  • pine nuts or slivers of almonds
  • artichoke hearts, chopped

 

Chopped Salad With Apple Cider Vinaigrette
Prep time: 
Total time: 
Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free | Vegan | Vegetarian | Paleo
Ingredients
Salad
  • head lettuce, chopped into ½" wide strips (cut longer strips down into uniform lengths)
  • 20 grape tomatoes, halved
  • 2 carrots, peeled and sliced
  • 2-3 green onions, chopped
  • ½ cucumber, chopped
  • ½ Cup green peas (if frozen, thaw before using)
  • 1 ripe avocado, chopped
Vinaigrette
  • ⅓ Cup olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp white wine vinegar
  • 1 Tbsp honey
  • 1 tsp Dijon mustard
  • ¼ tsp turmeric
  • ¼ tsp ground cumin
  • ⅛ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • pinch cayenne pepper
  • dash of freshly ground black pepper
Instructions
  1. In a salad bowl, add lettuce, tomatoes, carrots, onions, cucumbers and peas. Leave avocado to add just before serving. Toss ingredients until blended.
  2. In a small bowl, or jar, add oil, vinegars, honey, mustard and spices. Whisk, or shake until well blended.
  3. When ready to serve, add avocado and vinaigrette dressing. Toss until blended. Serve immediately.
Notes
For a picnic or Barbecue, you can prep most of the ingredients (all except avocado) ahead of time and then dress the salad just before serving.

 

Enjoy!
Laureens Signature

 

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

 

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Laureen Fox
Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

 

This post is linked to the following events:

Fat Tuesday | Hearth and Soul Hop | Gluten Free & DIY Tuesdays | Simple Supper Tuesday | Tuesdays With a Twist | Gluten Free Wednesdays | Allergy Free Wednesdays | Waste Not Want Not Wednesday | Real Food Wednesday | Full Plate Thursday | Gluten Free Fridays | Pennywise Platter Thursday

 

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7 comments

  1. Chaya says:

    We would love this salad. The choice of veggies are right up our alley.

    I have not been posting for a long time but I am trying to get Bizzy Bakes back to working condition. In the process, I found I did not have you listed under gluten-free blogs. You have gotten your rightful place now.

    • Laureen Fox says:

      Hi April :-)
      Always nice to have you stop by. We do love the vinaigrette. The first time I made it I was trying to replicate a dressing that was clean without spices. The second time I added the spices (especially love the turmeric) and that version has become our favourite.

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