Chopped Salad recipe


An assortment of chopped fresh vegetables (8 – 10 cups for a large salad, less if serving fewer people) Suggested vegetables:

  • Cauliflower, 
  • jicama, 
  • grape tomatoes, 
  • radishes, 
  • carrots, 
  • sugar snap peas, 
  • corn, 
  • yellow pepper

Pickled red peppers, to taste
Pitted Niçoise or kalamata olives
Chopped spinach or lettuce


  • Chop everything into bite-sized pieces and put in a large bowl. I like to thinly slice the cauliflower.
  • Toss with some Lemon Rosemary Vinaigrette (recipe below).
  • Taste for seasoning. Add salt and pepper if needed.
  • Toss in some chopped spinach or lettuce, if desired.

Lemon Rosemary Vinaigrette

  • 1 teaspoon grated lemon zest
  • ½ teaspoon salt
  • ½ teaspoon minced rosemary
  • ¼ cup freshly squeezed lemon juice (I needed 2 lemons
  • 1 clove garlic, pressed
  • ½ cup extra-virgin olive oil

1. Mix the zest, salt, rosemary and juice. While whisking constantly, slowly add the oil in a stream until emulsion forms. (Or do as I did, and put everything in a Blender Bottle and shake!)
2. Taste to adjust salt.