Chopped Salad Recipe

Name: Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium head romaine lettuce; 1 large bunch arugula; 3/4 pound ripe cherry tomatoes; 1 large yellow bell pepper; 2 small avocados; 1/2 cup minced red onion; ⅔ cup olives, like calamata, pitted and quartered; 2 hard-cooked eggs; 7 tablespoons extra virgin olive oil; 1 tablespoon white wine vinegar; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; Salt and freshly ground black pepper

Servings: persons

1 medium head romaine lettuce
1 large bunch arugula
3/4 pound ripe cherry tomatoes
1 large yellow bell pepper
2 small avocados
1/2 cup minced red onion
⅔ cup olives, like calamata, pitted and quartered
2 hard-cooked eggs
7 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

1
Roughly chop romaine lettuce.
2
Remove tough stems from arugula and roughly chop.
3
Stem and quarter tomatoes.
4
Seed and cut pepper into 1/4-inch dice.
5
Peel avocados and cut into 1/4-inch dice.
6
Place these, with onions and olives, in a large bowl.
7
Set hard-cooked eggs aside.
8
In a separate, smaller bowl, mix ingredients for dressing together.
9
Fifteen minutes before serving, add the dressing to the bowl of salad, tossing well, so that dressing can be absorbed.
10
Press eggs through a sieve and sprinkle over salad.
11
Serve.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium head romaine lettuce, 1 large bunch arugula, 3/4 pound ripe cherry tomatoes, 1 large yellow bell pepper, and more.

Yes, Chopped Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chopped Salad

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