Summer Chopped Salad with Quick-Pickled Vegetables Recipe

Name: Summer Chopped Salad with Quick-Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup white balsamic vinegar; 1/4 cup unseasoned rice vinegar; 3 celery ribs, finely diced; 2 medium carrots, finely diced; 1 large red bell pepper, finely diced; 1 large yellow bell pepper, finely diced; 1 large peach, cut into 1/4-inch dice; 1 medium cucumberpeeled, seeded and cut into 1/4-inch dice; 1 cup finely chopped frisee; 1 cup coarsely chopped arugula; 1 cup thinly sliced napa cabbage; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 3 ounces fresh goat cheese, crumbled; 1/2 cup slivered toasted almonds; 1 large hard-cooked egg, sliced into 6 rounds; Smoked paprika, for sprinkling

Servings: persons

1/4 cup white balsamic vinegar
1/4 cup unseasoned rice vinegar
3 celery ribs, finely diced
2 medium carrots, finely diced
1 large red bell pepper, finely diced
1 large yellow bell pepper, finely diced
1 large peach, cut into 1/4-inch dice
1 medium cucumberpeeled, seeded and cut into 1/4-inch dice
1 cup finely chopped frisee
1 cup coarsely chopped arugula
1 cup thinly sliced napa cabbage
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 ounces fresh goat cheese, crumbled
1/2 cup slivered toasted almonds
1 large hard-cooked egg, sliced into 6 rounds
Smoked paprika, for sprinkling

1
Preheat the oven to 350.
2
In a saucepan, combine the 2 vinegars and bring to a boil.
3
Put the celery and carrots in a heatproof bowl and pour the vinegar over the vegetables.
4
Let stand until cool.
5
Stir in the peppers and refrigerate until cold, 20 minutes.
6
Drain off all but 2 tablespoons of the vinegar from the vegetables; reserve it for another use.
7
Add the peach, cucumber, frisee, arugula and cabbage to the bowl.
8
Drizzle the salad with the olive oil, season with salt and pepper and toss.
9
Add the goat cheese and almonds and toss gently.
10
Top the salad with the egg slices, sprinkle with smoked paprika and serve.

377

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 17 ingredients. The key ingredients include: 1/4 cup white balsamic vinegar, 1/4 cup unseasoned rice vinegar, 3 celery ribs, finely diced, 2 medium carrots, finely diced, and more.

Yes, Summer Chopped Salad with Quick-Pickled Vegetables 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.

Summer Chopped Salad with Quick-Pickled Vegetables

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