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Chopped Salad (P)
Source: Marian Burros, New York Times, 2002-04-17
Yield: 8 servings

1 medium head romaine lettuce
1 large bunch arugula
3/4 pound ripe cherry tomatoes
1 large yellow bell pepper
2 small avocados
1/2 cup minced red onion
2/3 cup olives like Calamata, pitted and quartered
2 hard-cooked eggs

For the Dressing
7 tbsp. extra virgin olive oil
1 tbsp. white wine vinegar
1 tbsp. balsamic vinegar
1 tsp. Dijon mustard
Salt and freshly ground black pepper

Roughly chop romaine lettuce. Remove tough stems from arugula and roughly chop. Stem and quarter tomatoes. Seed and cut pepper into 1/4" dice. Peel avocados and cut into 1/4" dice. Place these, with onions and olives, in a large bowl. Set hard-cooked eggs aside.

In a separate, smaller bowl, mix ingredients for dressing together. Fifteen minutes before serving, add the dressing to the bowl of salad, tossing well, so that dressing can be absorbed. Press eggs through a sieve and sprinkle over salad. Serve.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A