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Chopped Salad Recipe

Cookstr
Course:
Total Time: Under 15 Minutes
Skill Level: Easy
Cost: Inexpensive
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Chopped Salad

Photo by: Tom Eckerle

Yield: Serves 4 to 6

INGREDIENTS
  • 1 head iceberg lettuce or garden lettuce, such as buttercrunch, loose-leaf, or oak leaf
  • 1 medium-size red bell pepper, cored, seeded, deviened, and finely diced
  • 2 ears fresh sweet corn, cooked and kernels removed
  • 2 ripe tomatoes, peeled, seeded, and chopped
  • 1 small cucumber, peeled, seeded, and chopped
  • 1 celery heart, finely chopped
  • 8 red radishes, chopped
  • 1 tablespoon capers, washed, drained, and chopped
  • 6 anchovies, drained and chopped
  • ¼ cup olive oil
  • 3 tablespoons high quality red wine vinegar
  • Salt and freshly milled black pepper

Directions

Place the vegetables in separate bowls, cover, and refrigerate until ready to serve.

When ready to serve combine the vegetables in a large mixing bowl with the capers and anchovies and toss with the oil and vinegar. Season to taste with the salt and black pepper. Serve cold.


© Christopher Idone
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and includes 1/2 teaspoon of added salt.

163kcal (8%)
60mg (6%)
40mg (66%)
92mcg RAE (3%)
591mg
42mg
5g
8g
4g
16g
3mg (1%)
429mg (18%)
2g (8%)
10g (16%)
1mg (8%)
FROM THE KITCHEN OF...

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