Summertime Chopped Salad

October 31, 2013

This is what I'll call a "Then and Now" recipe. Then ~ Last December I made a wonderful chopped salad for #SRC (Secret Recipe Club) called Winter Chopped Salad. It won rave reviews around the holiday's with family and friends. Now ~ We're in the thick of the hot, hot summer months I decided to switch up the ingredients to that same salad. My summer version is light and refreshing and has tons of fresh fruits and veggies and is as much a feast for the eyes as it is for

FOR THE SALAD
3 bunches Romaine lettuce, washed and chopped
2 nectarines, pitted and diced into 1/2" pieces
1 pint of fresh strawberries, hulled and diced into 1/2" pieces
1 pint of fresh blueberries, washed and drained
2 cups chopped, fresh broccoli, chopped in similar sizes as the fruit
1 cup chopped cauliflower, chopped in similar sizes as the fruit
1 cup chopped and peeled carrots, chopped in similar sizes as the fruit
2 medium red bell peppers, seeded and chopped in similar sizes as the fruit
1 bunch green onions, sliced (white and green parts, both)
1 large red onion, peeled and chopped into similar sizes as the fruit
1 cup chopped, toasted pecans, optional (reserve some for garnish)
8 ounces crumbled blue cheese (reserve some for garnish)
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper

FOR THE DRESSING
1/2 cup apple cider vinegar
3 tablespoons honey
3 tablespoons extra virgin olive oil
1 1/2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 teaspoon ground coriander
1 teaspoon ground ginger

*NOTE - This salad holds beautifully for 2-3 days in the fridge, so don't be afraid of leftovers. -In the largest serving bowl you have, add the lettuce and then all the remaining salad ingredients (in no...
See the full directions on my site

Nutritions

Calories
336

Sodium
1021mg
42% DV

Fat
18g
28% DV

Protein
9g
19% DV

Carbs
34g
11% DV

Fiber
4g
17% DV

Mixed Lunch