Crispy, Crunchy Chopped Salad

by Karin Calloway Everyone loves a chopped salad, even those who don’t usually like salad. The combination of crisp bits of lettuce with a bevy of textures and flavors just can’t be underestimated. This Crispy, Crunchy Chopped Salad is tossed with a classic vinaigrette with a twist from champagne vinegar and a hint of sweetness from agave nectar. Feel free to customize the salad, substituting pears or peaches for the apple, dried cranberries for the cherries, honey-roasted peanuts for the candied pecans and feta for the blue cheese. The salad is a delicious part of our Autumn Vegetarian Soup and Salad Supper and you can make it vegan by omitting the cheese. 1 tablespoon Dijon mustard 3 tablespoons champagne or rice wine vinegar 1 tablespoon agave nectar or honey 1/2 cup extra virgin olive oil Sea salt and freshly ground black pepper 1 head radicchio, cored and finely chopped 2 heads romaine lettuce, finely chopped 1 apple, peeled, cored, and finely diced 3 green onions, thinly sliced 1 cup dried cherries 1 cup store-bought candied pecans or pecan halves, toasted, coarsely chopped 1 cup crumbled blue cheese Whisk Dijon mustard, vinegar and agave nectar or honey in a small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Place lettuces, apples, green onions, cherries, pecans and cheese in a large salad bowl. Pour dressing over salad just before serving and toss to coat. Makes 6 servings.

Related Recipe Categories Soups and Salads Related Products Autumn Vegetarian Soup and Salad Supper When you're faced with a vegetarian dinner guest, make it an opportunity to enjoy a variety of fruits and vegetables and try something new. This menu is perfect for a crisp autumn evening of casual dining.