Fresh chopped salad tossed in tangy vinaigrette dressing.
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Nutrition per Serving
Ingredients
Estimated total cost: €17.49 · €2.19/serving
- 1 big head of romaine lettuceEst. price €1.20–€2.50
- 1 bunch of arugulaEst. price €1.50–€2.80
- 1 bunch of watercressEst. price €1.80–€3.00
- 2 medium cucumbers or 1 English (seedless) cucumberEst. price €0.80–€1.60
- 1 bunch of radishesEst. price €0.90–€1.80
- 2 yellow or red bell peppersEst. price €1.60–€3.00
- 1 small sweet onion, such as VidaliaEst. price €0.40–€0.80
- 2 carrotsEst. price €0.30–€0.60
- 2 celery stalksEst. price €0.50–€0.90
- 1 cup extra virgin olive oilEst. price €8.00–€18.00
Steps
- 1Begin by coarsely cutting the leafy vegetables and transferring them to a large mixing bowl.
- 2Begin by peeling the cucumber and cutting it in half lengthwise. If needed, remove the seeds and chop it into 1/2-inch dice. Trim the radishes and also chop them into 1/2-inch dice. Prepare the peppers by removing the seeds and core, then chopping them into similar 1/2-inch dice sizes. Mince the onion after peeling it. Proceed to chop the carrots and celery into uniform 1/2-inch pieces as well. Combine all these chopped vegetables with the greens in a mixing bowl, ensuring they are evenly mixed together.
Cultural note
Vinaigrette tossed chopped salad has French origins, as the vinaigrette dressing is a classic French dressing made with olive oil, vinegar, and mustard. It is a popular side dish or starter in many Western cuisines.
Seasonal note
This salad is best enjoyed in the spring and summer when fresh vegetables like cucumbers, radishes, and bell peppers are in season.
Health note
This salad is a nutritious choice, providing a good source of fiber, vitamins A, C, and K. The healthy fats from olive oil contribute to heart health, while the mix of vegetables adds a variety of antioxidants.
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