madrona chopped salad

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.

Print Recipe

madrona chopped salad

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

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

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.

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.

Serve while still cold.

July 13, 2018

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