madrona chopped salad

Madrona chopped salad arranged in a large shallow bowl with a pitcher of dressing on the side.

A chopped salad is like a salad bar in a bowl. This hearty dinner salad can be prepared a day in advance, then dressed immediately prior to serving. It is packed with flavor and texture. I often make this salad to feed friends that have joined us for an evening race around the buoys. It is ready to serve as soon as we’ve shortened sail—because I know the crew will be ravenous by the time we finish.

madrona chopped salad

Print Recipe
Serves: 6

Ingredients

  • 1 head romaine lettuce, torn into bite-size pieces
  • 2 large plum tomatoes, quartered
  • ½ red onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 avocado, chopped
  • ¾ cup Italian dry salami, cut into ¼-inch cubes
  • ¾ cup deli turkey breast, cut into ¼-inch cubes
  • ¾ cup mozzarella cheese, cut into ¼-inch cubes
  • 1 (15-ounce) can garbanzo beans, drained
  • ½ cup sunflower seeds
  • Oregano vinaigrette:
  • ¼ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 2 teaspoons dried oregano
  • ½ teaspoon minced fresh mint
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ½ cup olive oil

Instructions

1

Assemble all the salad ingredients in large salad bowl. Hold the avocado if you are not planning to serve the salad immediately.

2

In a small bowl, combine the vinegar, lemon juice, honey, oregano, mint, mustard, garlic, salt, and pepper. Slowly whisk in the olive oil until the dressing has thickened.

3

When you are ready to serve, chop the avocado and pour the dressing over the assembled salad. Gently toss until the vinaigrette coats all the ingredients evenly.

4

Serve while still cold.


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