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Chopped Salad

Photo: Mark Thomas; Styling: Lynn Miller
Prep time 30 mins
Yield Serves 8
This colorful vegetable salad combines an assortment of chopped fresh vegetables--lettuce, avocado, carrot, bell pepper, onion, artichoke hearts, celery and more--along with hard-cooked eggs, pepperoni, and a tangy Dijon dressing.

Ingredients

  • Dressing:
  • 1 tablespoon Dijon mustard
  • 1/4 cup white wine vinegar
  • Salt and pepper
  • 3/4 cup olive oil
  • Salad:
  • 1 small avocado, pitted and chopped
  • 4 cups chopped iceberg lettuce
  • 1 cup shredded carrots
  • 1 small red onion, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, peeled, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 6 radishes, chopped
  • 3 large celery ribs, chopped
  • 1/2 cup blanched green beans, halved
  • 1/2 cup chopped pepperoncini
  • 3 large hard-boiled eggs, chopped
  • 1/2 cup chopped jarred roasted red peppers
  • 1/2 cup chopped marinated artichoke hearts
  • 1/2 cup chopped marinated mushrooms

Nutrition Information

  • calories 328
  • fat 30 g
  • satfat 5 g
  • protein 4 g
  • carbohydrate 12 g
  • fiber 4 g
  • cholesterol 79 mg
  • sodium 520 mg

How to Make It

  1. Make dressing: In a bowl, whisk together mustard, vinegar, salt and pepper. Drizzle in olive oil, whisking vigorously, until well blended.

  2. Make salad: In a large bowl toss all salad ingredients together. Drizzle with dressing and toss again to coat. Serve immediately.