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Flavorful and Flexible Chopped Winter Salad
A simple recipe to make the most of whatever vegetables you have in the fridge. Toss with a simple dressing along with any toasted nuts. It's bright and crunchy, a welcome counterpoint to typical heavy winter dishes.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 to 5
Calories 230 kcal
Ingredients
- 3 cups diced crunchy raw winter vegetables in any combo (pick at least 3 types, such as carrots, fennel, celery, radishes, jicama, daikon, kohlrabi)
- 3 cups shredded crunchy lettuce/cabbage (such as little gems, romaine hearts, or any variety of cabbage)
- 2 crisp apples, diced, such as Pink Lady, Honey Crisp, or Granny Smith
- ½ cup roasted nuts, chopped, such as almonds, hazelnuts, pecans, or walnuts
- ½ cup diced flavorful hard cheese, such as Parmesan, Pecorino, aged Cheddar, aged Gruyere (leave out for vegan version)
- 2 tablespoons minced chives or 3 sliced scallions
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 1/2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt (I used Diamond Crystal brand)
- Freshly ground black pepper
Instructions
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Put the vegetables, lettuce/cabbage, apples, nuts, cheese, and chives in a large bowl and toss well.
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In a small bowl, whisk together the vinegar, mustard, olive oil, salt, and several generous grinds of black pepper.
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Drizzle the dressing over the salad and toss again. Serve immediately.
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Store any leftover in a covered container in the fridge where it will still be tasty the next day.
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Makes 4 to 5 servings.