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Kitchen Sink Chopped Salad

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!
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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.