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"Use a Spoon" Chopped Salad

Source of Recipe

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"Use a Spoon" Chopped Salad

EatingWell: November/December 2011
Reviews rate this recipe 3.7 of 5 stars.
Makes: 8 servings, generous 1 cup each
Active Time: 35 minutes - Total Time: 35 minutes

When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul’s request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.

Ingredients:
• 1/4 cup white-wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon honey
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
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• 3 medium stalks celery, diced (1/4-inch)
• 2 medium carrots, diced (1/4-inch)
• 1 large red bell pepper, diced (1/4-inch)
• 1 medium apple, peeled and diced (1/4-inch)
• 1/2 large cucumber, peeled, seeded and diced (1/4-inch)
• 1 cup sliced Treviso or radicchio
• 1 cup sliced arugula, any tough stems removed
• 1 cup thinly sliced Napa, Savoy or other soft cabbage
• 1 cup crumbled goat cheese
• 1/2 cup toasted slivered almonds

Preparation:
1. Whisk vinegar, oil, honey, salt and pepper in a large salad bowl until well combined.

2. Add celery, carrots and bell pepper to the vinaigrette. Let marinate for at least 10 minutes and up to 1 hour.

3. Add apple, cucumber, Treviso (or radicchio), arugula and cabbage to the bowl; toss to coat. Add goat cheese and almonds and toss to combine.

Per serving: 200 calories; 16 g fat (5 g sat, 9 g mono); 15 mg cholesterol; 9 g carbohydrates; 1 g added sugars; 7 g protein; 3 g fiber; 76 mg sodium; 273 mg potassium. ++++ Carbohydrate Servings: 1/2 ++++ Exchanges: 1 vegetable, 1/2 high-fat meat, 2 fat