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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Chopped Salad

Chopped Salad

Chopped Salad can handle whatever ingredients you have on hand, making lunch or dinner from seemingly nothing.

Chopped Salad is what we eat when we don’t know what to eat. That’s because we generally have all the ingredients on hand. And, oh, it tastes pretty good, too.

Ingredients: 

For the dressing:
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1 tablespoon minced shallot
½ cup olive oil
Salt and pepper

For the salad:
Spinach and arugula mix, chopped
3 pepperoncini, chopped
3 stalks celery, chopped
3 green onions, chopped
8 grape tomatoes, sliced in halves and thirds, depending on size
Turkey from the deli counter, chopped
Feta, crumbled

Recipe directions: 

In a small bowl, pour the lemon juice and vinegar over the shallots. Let them sit for 10 minutes. Whisk in the olive oil, salt, and pepper, and set aside.

In a large bowl, toss all the salad ingredients with the dressing.

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