Chopped Salad

Chopped Salad is the crisp, colorful, veggie packed side that turns fresh produce into the best simple starter salad. Shredded iceberg plus a rainbow of finely chopped vegetables, ready for any dressing you love.

Course Appetizer, Salad

Cuisine American

Keyword Chopped Salad

Prep Time 30

Total Time 30

Servings servings

Calories 27kcal

Author Jason Decker

Ingredients

1 head iceberg lettuce shredded
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped English cucumber
1/2 cup finely chopped tomatoes
1/2 cup finely chopped broccoli florets
1/2 cup finely chopped cauliflower florets
1/2 cup finely chopped celery
1/2 cup scallions thinly sliced
1 medium carrot shredded
Dressing of your choice

Instructions

Prep all your veggies and add them to a large bowl. Toss to combine.
1 head iceberg lettuce, 1/2 cup finely chopped yellow bell pepper, 1/2 cup finely chopped red bell pepper, 1/2 cup finely chopped English cucumber, 1/2 cup finely chopped tomatoes, 1/2 cup finely chopped broccoli florets, 1/2 cup finely chopped cauliflower florets, 1/2 cup finely chopped celery, 1/2 cup scallions, 1 medium carrot
Serve with your favorite salad dressing.
Dressing of your choice

Notes

Nutrition calculated without dressing.

Salad Spinner Magic: A salad spinner is your best friend for washing and drying lettuce.
Sharp Knife: Use a sharp knife to chop veggies finely; it makes a big difference in texture.
Layering: When prepping ahead, layer your veggies in a large bowl, covering them with a paper towel to soak up any extra moisture.
Dressing Last: Always add the dressing right before serving to keep the salad crisp.
Cold Water Dip: To make the lettuce even crisper, soak it in super cold water for a few minutes before spinning.

Nutrition