Fancy Chopped Salad Recipe
Fancy Chopped Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Elaine Sweet of Dallas, Texas teams summer dinners with this Italian-style salad. With its tangy homemade dressing, it offers a terrific flavor that's sure to become a staple in your home.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups torn romaine
  • 1 cup finely chopped cabbage
  • 1 cup garbanzo beans or chickpeas, rinsed and drained
  • 2 celery ribs, chopped
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped red onion
  • 1/2 small fennel bulb, thinly sliced
  • 1/3 cup chopped green pepper
  • 2 tablespoons Greek olives, halved
  • DRESSING:
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Fennel fronds for garnish, optional

Directions

In a large bowl, combine the first nine ingredients. For dressing, in a small bowl, whisk the vinegar, oil, lemon juice, mustard, garlic, oregano, salt and pepper. Pour over salad and toss to coat. Garnish with fennel fronds if desired. Serve immediately. Yield: 6 servings.
Originally published as Fancy Chopped Salad in Light & Tasty June/July 2006, p13

Nutritional Facts

1 cup: 98 calories, 4g fat (0 saturated fat), 0 cholesterol, 259mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

  • 3 cups torn romaine
  • 1 cup finely chopped cabbage
  • 1 cup garbanzo beans or chickpeas, rinsed and drained
  • 2 celery ribs, chopped
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped red onion
  • 1/2 small fennel bulb, thinly sliced
  • 1/3 cup chopped green pepper
  • 2 tablespoons Greek olives, halved
  • DRESSING:
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Fennel fronds for garnish, optional
  1. In a large bowl, combine the first nine ingredients. For dressing, in a small bowl, whisk the vinegar, oil, lemon juice, mustard, garlic, oregano, salt and pepper. Pour over salad and toss to coat. Garnish with fennel fronds if desired. Serve immediately. Yield: 6 servings.
Originally published as Fancy Chopped Salad in Light & Tasty June/July 2006, p13

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