Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 13 Times
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Chopped Salad
Cookbook
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
Nutritional information is based on 6 servings and includes 1/2 teaspoon of added salt.
163 kcal
6 % daily value
66 % daily value
3 % daily value
591 mg
42 mg
5 g
8 g
4 g
16 g
3 mg
429 mg
2 g
10 g
8 % daily value
