"Use a Spoon" Chopped Salad

Total:
35 mins
Servings:
8

Ingredients

1/4 cup white-wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 medium stalks celery, diced (1/4-inch)
2 medium carrots, diced (1/4-inch)
1 large red bell pepper, diced (1/4-inch)
1 medium apple, peeled and diced (1/4-inch)
1/2 large cucumber, peeled, seeded and diced (1/4-inch)
1 cup sliced Treviso (see Tips) or radicchio
1 cup sliced arugula, any tough stems removed
1 cup thinly sliced napa, Savoy or other soft cabbage
1 cup crumbled goat cheese
1/2 cup toasted slivered almonds


Directions

Step 1
Whisk vinegar, oil, honey, salt and pepper in a large salad bowl until well combined.

Step 2
Add celery, carrots and bell pepper to the vinaigrette. Let marinate for at least 10 minutes and up to 1 hour.

Step 3
Add apple, cucumber, Treviso (or radicchio), arugula and cabbage to the bowl; toss to coat. Add goat cheese and almonds and toss to combine.


To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

Serving Size: generous 1 cup
Per Serving: 200 calories; protein 6.7g; carbohydrates 9.5g; dietary fiber 2.7g; sugars 5.6g; fat 15.6g; saturated fat 4.8g; cholesterol 14.9mg; vitamin a iu 3673.2IU; vitamin c 32.4mg; folate 36.2mcg; calcium 169.3mg; iron 0.8mg; magnesium 39.1mg; potassium 275.1mg; sodium 158mg; thiamin 0.1mg; added sugar 1g.
Exchanges: 1 vegetable, 1/2 high-fat meat, 2 fat