EATS: A Spring Chopped Salad Everyone Will Love

Avatar:
Author:
Publish date:
Social count:
0
Image placeholder title
Image placeholder title
Image placeholder title
Image placeholder title
Image placeholder title
Image placeholder title
Image placeholder title

 SPRING CHOPPED SALAD
Serves 4-6

5-6 cups cut, cleaned greens, cut in 1-inch ribbons (I used romaine & treviso)

1 cup blanched fresh (or frozen) peas

1 cup chopped fresh herbs (chives, mint, parsley)

4-5 radishes, chopped

1/2 avocado, diced

1 cup garbanzo beans

1 cup chopped sharp cheddar

1 cup chopped salami such as finocchiona

1/4 cup toasted pepitas

Other options:

cucumber

red onion

scallion

blanched green beans

asparagus

pickled peppers

olives

Shallot and Cider Vinegar Vinaigrette

6 tablespoons olive oil

3 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

1 garlic clove, minced

3 tablespoons finely chopped shallot

1 teaspoon dried oregano, crumbled

pinch sugar

Salt and pepper to taste

Combine everything in a medium bowl and whisk.

Add all the salad components to a large bowl then toss with the dressing. Serve immediately.