A chopped green salad is so very simple to make and very delicious! What is a chopped salad? It is a salad where all the ingredients have been chopped to a fairly uniform size. Yes, chopping the salad ingredients does take a little more work, but it is definitely worth it as the chopping allows the flavors to mingle. Plus this type of salad will make your children salad lovers. My grandmother always used to make this type of salad to get me and my brothers to eat our salads. It worked in our family!
More wonderful Salads and Salad Dressing Recipes.
I can not give you the exact amount of each ingredient because this is one of those recipes that you just make and use the salad ingredients that you have on hand. Be creative – your family will love it!
- Mixed salad greens
- Fresh herbs of your choice, chopped
- Tomatoes, seeded and diced
- Cucumber, peeled and diced
- Radishes, chopped into small pieces
- Green onions, diced
- Red bell peppers, cored remobed and diced
- Feta cheese, crumbled
- 3/4 cup Vermont maple syrup*
- 1 teaspoon salt
- 1/2 cup rice vinegar
- 1 cup olive oil, extra-virgin
- 1 1/2 teaspoons ground mustard
Remove all moisture from lettuce and vegetables before chopping, otherwise they will get soggy, This is because as you chop, you release more moisture. Heartier lettuces like iceberg and romaine work best for chopped salad, but I use all types of lettuce greens. Just don't chop the lettuce greens too small.
You can chop ingredients ahead of time (I do this all the time), but store them separately until you are ready to serve the salad:
In a medium bowl, mix together the chopped tomatoes, cucumbers, radishes, green onions, bell peppers until combined. Cover and let set at room temperature until ready to serve.
Place crumbled feta cheese in a small bowl until ready to mix the salad ingredients together.
Prepare Vermont Maple Dressing. (You can substitute any favorite salad dressing. This Vermont Maple Dressing is my husband's favorite.)
When ready to serve, add the chopped vegetable and crumbled feta cheese to the chopped salad greens. Toss the salad with the prepared Vermont Maple Dressing. NOTE: Go light on the dressing, as a little goes a long way with a chopped salad. You do not want a soggy, messy salad.
In a blender or food processor, combine maple syrup, salt, rice vinegar, olive oil, and ground mustard. Whirl 1 minute or until well mixed. Store, covered, in the refrigerator.
Serve at room temperature.
Yields 2 cups.
* This salad dressing requires that you use a top-quality grade of maple syrup. If you use an inferior grade, you will end up with a thin dressing that does not cling to your greens.
Categories:Green Salads Maple Syrup Salad Dressings & Vinaigrettes