Chopped Salad Recipe
Total Time
20 minutes
Prep Time
20 minutes
Rating
5 out of 5 stars
(9)
Ingredients
10 servings
- 2 cups red cabbage, chopped
- 2 cups green cabbage, chopped
- 1 cup mixed yellow & red bell pepper, diced
- 1 cup celery, chopped
- 1 cup snap peas, sliced
- 1/4 cup red onion, finely diced
- 15-ounce canned kidney beans, rinsed and drained
- 1 cup sharp cheddar cheese, diced into ⅓ -inch cubes – optional but tasty.
- a couple of shakes of salt
- 1 cup Greek yogurt or use vegan yogurt
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 clove garlic, pressed or minced
- 1 teaspoon dijon mustard
- 1 teaspoon soy sauce (optional but I like the depth it gives)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/2 cup parsley, chopped
- 1/2 cup fresh mixed herbs chives, dill, basil, mint, chopped
- microgreens
- toasted sunflower seeds
How would you rate this recipe?
Preparation
Step 1
Make the salad
Step 2
Chop cabbage, bell peppers, celery, and snap peas in small similar-sized pieces, approximately 1/2 inch. Mince the red onions.
Step 3
Dice the cheddar cheese into small ⅓-inch cubes.
Step 4
Mix all salad ingredients together in a bowl with a couple of shakes or grinds of sea salt.
Step 5
Greek Yogurt Dressing
Step 6
Whisk together greek yogurt, olive oil, lemon juice, garlic, dijon, soy sauce, black pepper, salt, chopped parsley and mixed herbs until fully combined.
Step 7
If serving immediately, toss the salad with the dressing. Adjust salt to taste. If making ahead, or for meal prep, store the salad and dressing separately in the fridge, combining as needed.
Step 8
Top with microgreens and toasted sunflower seeds.
Step 9
Save recipe for the next time?
