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Inspired Chopped Salad
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Inspired Chopped Salad
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 25 minutes
Prep Time:
 25 minutes
Cook Method:
 toasted
Cook Temp:
 300 degrees F
Directions:
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1. Toast walnuts, if using. Preheat oven to 300 degrees F. Spread nuts evenly on a foil lined tray and toast until fragrant, about 4 minutes. Watch so they don't burn. Set aside.
2. Core and chop, but don't peel, Granny Smith apple. In a small bowl, toss it with lemon juice to minimize browning. Set aside.
3. Peel and coarsely chop carrots and cucumber. Cut onion and tomatoes into 1/2 inch chucks.
4. Put romaine on a cutting board and coarsely chop. You should have about 10 cups chopped. Transfer to a large salad bowl, along with prepared apple, carrots, cucumber, onion, and tomatoes. Add cheese and cooled nuts, if using. Pour on dressing and mix evenly. Serve immediately.

Source: Courtesy of Hannaford Fresh Magazine, May/June 2007
1 cup Walnuts, finely chopped
1 ea Granny smith apple, diced
1 tsp Fresh lemon juice
2 ea Carrot, peeled and sliced
1 ea Large cucumber, peeled and chopped
1/2 ea Fresh vidalia onion
3 ea Fresh medium tomato
10 cup Head of romaine lettuce, washed, dried, chopped
1 cup Asiago cheese, shredded
4 oz Hannaford Inspirations Asiago and Cracked Peppercorn


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