Spring Chopped Salad
Ingredients
Vinaigrette ingredients:
- ¼ cup white wine vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon pepper
Salad Ingredients
- 3 medium stalks celery diced
- 2 medium carrots diced
- 1 large red bell pepper (other colors can be used also), diced
- 1 medium apple peeled and diced – use Granny Smith, Pink Lady, or Honeycrisp
- ½ large cucumber diced leaving peel on
- 1 cup red or green cabbage chopped
- 1 cup kale chopped
- 1 cup goat feta, or pearl mozzarella cheese, diced or crumbled
- ½ cup toasted slivered almonds
Instructions
- In a large bowl, combine white wine vinegar, olive oil, honey, salt and pepper; whisk together until well combined
- Chop or dice celery, carrots, and bell pepper and add them to the white wine vinaigrette, mixing well to combine. Let marinate for at least 10 minutes or even as long as 1 hour.
- While those veggies are marinating, toast almonds by preheating oven to 400 degrees F; place and spread out almonds on a rimmed baking sheet in a single layer. Place baking sheet in oven and toast almonds about 3-4 minutes, checking every minute to prevent almonds becoming overly brown or burnt.
- Chop or dice the rest of the ingredients – apple, cucumber, cabbage, kale, cheese, and slivered almonds – and add to the white wine vinaigrette along with the other chopped veggies, mixing well to combine.
- Refrigerate and serve cold. Keep leftovers refrigerated and use within 3 days.
Notes
Nutrition per serving: Calories – 180; Total Fat – 12 grams; Protein – 6 grams; Carbohydrates – 12 grams; Fiber – 3 grams; Sodium – 135 milligrams