Why are chopped salads infinitely better than regular salads? I think it is because you get a little of everything in every bite. I have been making this particular chopped salad for weeks now. It is pretty, it is healthy and it sure is delish! It has romaine, radicchio, cucumbers, carrots, English peas, radishes, egg, and a little feta all tossed a balsamic vinaigrette. Make extra and store untossed in the fridge and you will get a few lunches out of it. Enjoy!
Spring Chopped Salad
Serves: 4-6 servings
Ingredients
- 3 eggs
- 1 head romaine
- ½ head radicchio
- 1 bunch baby carrots, peeled and chopped into ½ inch dice
- 1 cucumber, peeled, seeded and chopped into ½ inch dice
- ¾ cup fresh shelled English peas
- 1 bunch easter egg radishes, chopped into ½ inch dice
- ½ cup crumbled feta
- Dressing:
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 1 tablespoon dijon mustard
- ½ teaspoon salt
- fresh ground pepper
Instructions
- Place the eggs in a small pot and cover with cold water. Place the pot over medium heat, bring the water to a boil, cover the pot, turn the heat off and let sit for 6-8 minutes.
- Meanwhile, wash and dry the lettuce well. Roughly chop the leaves and place in a large bowl.
- Add chopped carrots, radishes, peas, and cucumber and toss to mix well.
- When eggs are done, drain water and fill with cold water. Peel each egg and dice into small pieces (I like to use an egg slicer both directions.) Add the egg to the bowl and toss to mix well.
- To make the dressing, whisk together all the ingredients in a bowl or put them in a jar with a tight-fitting lid and shake vigorously.
- Pour your desired amount of dressing over salad and toss well. Season with salt and pepper, sprinkle with feta cheese and serve.
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