Chopped Salad Recipe

Name: Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 medium carrots; 3/4 pound small boiling potatoes; 1/2 pound white mushrooms; 1 medium zucchini, ends trimmed; 1 medium yellow squash, ends trimmed; 1 small jicama, peeled; 15 radishes, trimmed; 4 Italian Roma tomatoes, cored and seeds; 4 quarts salted water; 3/4 cup plus 3 tablespoons olive oil; 1 3/4 teaspoons salt; 3/4 teaspoon freshly ground black pepper; 1 1/2 bunches oregano, leaves only; 2/3 cup red wine vinegar; 2 jalapeno chiles, stemmed, seeded and roughly chopped; 1 red bell pepper, cored, seeded and roughly chopped; 1 Poblano chile, stemmed, seeded and roughly chopped; 6 -8 large lettuce leaves; 1 large avocado, peeled, seeded and thinly sliced; 1 cup grated Cotija or Anejo cheese; Cracked Black Pepper Garnish, recipe follows; Cracked Black Pepper Garnish; 2 tablespoons cracked black pepper; 1/2 cup olive oil; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon salt

Servings: persons

2 medium carrots
3/4 pound small boiling potatoes
1/2 pound white mushrooms
1 medium zucchini, ends trimmed
1 medium yellow squash, ends trimmed
1 small jicama, peeled
15 radishes, trimmed
4 Italian Roma tomatoes, cored and seeds
4 quarts salted water
3/4 cup plus 3 tablespoons olive oil
1 3/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 1/2 bunches oregano, leaves only
2/3 cup red wine vinegar
2 jalapeno chiles, stemmed, seeded and roughly chopped
1 red bell pepper, cored, seeded and roughly chopped
1 Poblano chile, stemmed, seeded and roughly chopped
6 -8 large lettuce leaves
1 large avocado, peeled, seeded and thinly sliced
1 cup grated Cotija or Anejo cheese
Cracked Black Pepper Garnish, recipe follows
Cracked Black Pepper Garnish
2 tablespoons cracked black pepper
1/2 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt

1
Cut carrots, potatoes, mushrooms, squashes, jicama, radishes and tomatoes into 1/2-inch dice.
2
In large saucepan bring water to a boil.
3
Blanch carrots and potatoes for 3 minutes.
4
Drain and immediately plunge into iced water to stop the cooking.
5
When cool, pat dry with paper towels and reserve.
6
In large skillet heat olive oil.
7
Add mushrooms and squashes and saute with 1/2 teaspoon of the salt and 1/4 teaspoon of pepper for 2 - 3 minutes.
8
Remove from pan and spread on a cookie sheet to cool.
9
In large bowl combine mushrooms, squashes, potatoes, carrots, radishes and tomatoes.
10
In a blender combine 2/3 of the oregano, the remaining olive oil, red wine vinegar, remaining salt and 1/2 teaspoon pepper, the chopped peppers and puree.
11
Arrange lettuce leaves on individual plates, top with salad, surround with avocado and sprinkle with cheese.
12
Pour dressing over vegetables.
13
Serve with cracked black pepper garnish.
14
In small bowl combine all ingredients.
15
Serve over vegetables.

No nutrition data on file — estimate from the ingredient list.

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 26 ingredients. The key ingredients include: 2 medium carrots, 3/4 pound small boiling potatoes, 1/2 pound white mushrooms, 1 medium zucchini, ends trimmed, 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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