Kitchen Sink Chopped Salad

The Kitchen Sink Chopped Salad is one of those magical dishes that comes together effortlessly, yet provides a burst of flavor and freshness in every bite. I often find myself making this salad when I have an array of vegetables left in the fridge that need to be used up. The beauty of this salad is that it’s a true kitchen sink recipe—it invites whatever you have on hand, which makes each iteration unique. Whether it’s a sunny summer day or a cozy evening at home, this salad is perfect for any occasion. Tossing together vibrant ingredients and a zesty vinaigrette, you get a dish that’s not only satisfying but also visually appealing. It’s a great way to enjoy a healthful meal without feeling deprived.

Recipe Ingredients for Kitchen Sink Chopped Salad

The ingredients for the Kitchen Sink Chopped Salad are what make it truly special. Each component plays a crucial role, contributing unique flavors and textures that harmonize beautifully. The base of crisp romaine lettuce is complemented by the sweetness of bell peppers, the crunch of carrots, and the tanginess of artichokes. Together, these ingredients create a delightful symphony of taste in every bite.

• 2 hearts of romaine lettuce, sliced crosswise into ½-inch ribbons – This forms the fresh, crisp base of your salad. The Romaine adds a satisfying crunch and a vibrant green color.
• 1 red bell pepper, stemmed, seeded, and diced – The bell pepper brings a sweet flavor and a pop of color to your dish.
• 2 large carrots, peeled and sliced or shredded – Carrots not only add a crunchy texture but also a hint of natural sweetness.
• 1 (14-ounce) can artichoke bottoms, cut into ¼-inch dice – Artichokes contribute a deliciously tangy flavor that elevates the overall taste.
• 1 cup thinly sliced seedless or English cucumber – Cucumbers add a refreshing crunch and are hydrating, balancing the other rich ingredients.
• 1 cup cherry or grape tomatoes, cut into halves – These little bursts of sweetness enhance the salad beautifully.
• ½ cup chopped or slivered red onion – Red onion provides a sharp bite that contrasts nicely with the other flavors.
• ¼ cup sliced pitted black olives – Olives add a briny depth that pairs wonderfully with fresh vegetables.
• ¼ to ½ cup shredded or grated cheese, such as Provolone, Cheddar, Swiss, or Mozzarella – Cheese adds creaminess and richness, making the salad even more satisfying.
• ¼ to ⅓ cup Classic Vinaigrette, to taste, or a salad dressing of your choice – A zingy dressing ties all the flavors together and enhances the overall experience.

Putting Together Kitchen Sink Chopped Salad

Making the Kitchen Sink Chopped Salad is as simple as gathering your ingredients and assembling them. Let’s break it down step by step so you can enjoy this delicious dish in no time!

1. Start by placing a layer of romaine lettuce on a large serving platter. This will serve as the foundation of your salad and set the stage for all the colorful toppings.
2. Next, arrange strips of your selected ingredients over the lettuce. If you prefer, combine the lettuce, bell pepper, carrots, artichokes, cucumber, tomatoes, onion, and olives in a large serving bowl for an easier mix.
3. If you’re using cheese, toss it in now. Whether it’s Provolone, Cheddar, Swiss, or Mozzarella, the cheese adds a creamy texture and enhances the flavor profile.
4. For the dressing, use a Classic Vinaigrette to drizzle over the salad. This adds a delightful tang that complements the freshness of the vegetables beautifully.
5. To make the dressing from scratch, combine all ingredients in a container with a lid. Ensure the lid is on tightly, then shake vigorously to combine.
6. Taste the dressing and adjust the seasoning if necessary, adding more mustard or salt to suit your palate.
7. Once your salad is dressed, give it a gentle toss to ensure every bit of the salad is coated.
8. Finally, serve your Kitchen Sink Chopped Salad immediately for the best flavor and crunch. Enjoy!

How to Switch It Up

There are countless ways to customize the Kitchen Sink Chopped Salad. Here are some tips to keep it exciting!

• Storage: Store leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate to avoid sogginess.
• Freezing: This salad is not suitable for freezing due to the fresh vegetables, but you can prep the components and freeze the dressing.
• Pairing: This salad pairs beautifully with grilled chicken or fish for a heartier meal. It’s also great alongside sandwiches.
• Seasonal Variations: Adjust the ingredients based on what’s in season. In the fall, add roasted pumpkin or squash.
• Herbs and Spices: Add fresh herbs like parsley or basil for additional flavor. A sprinkle of black pepper or chili flakes can also spice things up.

Serve This Kitchen Sink Chopped Salad With

When it comes to serving your Kitchen Sink Chopped Salad, you have plenty of options. Here are some ideas to enhance your dining experience.

• Grilled Chicken: Pair your salad with grilled chicken slices for a protein boost that complements the fresh flavors.
• Sandwiches: This salad makes a perfect side for sandwiches, especially turkey or veggie options.
• Picnics: It’s a great dish to serve at picnics or barbecues. Its vibrant colors and flavors are sure to attract attention.
• Wrap it Up: Consider wrapping your salad in a whole grain tortilla for a filling yet healthful meal.
• Seasonal Occasions: This salad is perfect for summer gatherings or holiday meals. It brings a refreshing touch to any table.
• Storage Tips: If there are leftovers, store them in a sealed container. Just remember to keep the dressing separate!

FAQ

Conclusion

The Kitchen Sink Chopped Salad is a wonderful way to enjoy fresh, vibrant ingredients all in one dish. It’s not just a meal; it’s an experience that invites creativity and flavor. I encourage you to try it out for yourself, whether you’re using up leftover veggies or simply craving something light and delicious. You won’t be disappointed!

Kitchen Sink Chopped Salad

The ultimate comfort food, the Kitchen Sink Chopped Salad is a vibrant mix of fresh vegetables and tangy dressing. This easy weeknight dinner is perfect for using up what’s in your fridge. Enjoy a burst of flavor that will leave you craving more!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 hearts romaine lettuce sliced crosswise into ½-inch ribbons
• 1 red bell pepper red bell pepper stemmed, seeded, and diced
• 2 large carrots peeled and sliced or shredded
• 1 14-ounce can artichoke bottoms cut into ¼-inch dice
• 1 cup cucumber thinly sliced seedless or English
• 1 cup cherry tomatoes cut into halves
• ½ cup red onion chopped or slivered
• ¼ cup black olives sliced pitted
• ¼ to ½ cup cheese shredded or grated, such as Provolone, Cheddar, Swiss or Mozzarella
• ¼ to ⅓ cup Classic Vinaigrette to taste, or a salad dressing of your choice

Equipment

• Grater
• Chef's Knife
• Cutting Board
• Peeler

Method

 

1. Place a layer of romaine lettuce on the serving platter.
2. Arrange strips of ingredients over the lettuce. Alternatively, combine lettuce, bell pepper, carrots, artichokes, cucumber, tomatoes, onion, and olives in a large serving bowl. Toss in the cheese, if using.
3. Dress with Classic Vinaigrette.
4. To make the dressing, put all ingredients in a container with a lid.
5. With the lid on tightly, shake vigorously to combine.
6. Taste for seasoning and add more mustard and/or salt if needed.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate to avoid sogginess.
• Tip 2: This salad is not suitable for freezing due to the fresh vegetables, but you can prep the components and freeze the dressing.
• Tip 3: This salad pairs beautifully with grilled chicken or fish for a heartier meal.
• Tip 4: Adjust the ingredients based on what's in season. In the fall, add roasted pumpkin or squash.
• Tip 5: Add fresh herbs like parsley or basil for additional flavor.

Previous PostCrock Pot Candied Pecans

Next Post Instant Pot Steel Cut Oats

Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!