Dilly Chopped Salad

Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking.

Ingredients:

Dressing:

  • 2/3 c. olive oil
  • 1/4 apple cider vinegar
  • 2 TBSP mayonnaise
  • 2 TBSP honey
  • 1 TBSP honey Dijon mustard
  • Salt and pepper, to taste

Salad:

  • Romaine lettuce, chopped
  • 1 c. pitted Castelvetrano olives, sliced
  • Radishes, sliced
  • Cucumbers, chopped
  • Red peppers, chopped
  • 6 oz. Manchego, feta, or cotija, or queso fresco, crumbled
  • Cooked chicken, shredded or chopped or chickpeas, drained and rinsed
  • 1/2 c. pepitas or pistachios
  • Bunch of dill, chopped
  • Salt and vinegar chips

Directions:

  1. Dressing: In a jar with a lid combine all ingredients, twist the lid closed and shake until combined, about 30 seconds. Taste and adjust seasoning.
  2. Salad: To a serving bowl add lettuce through dill and toss to combine. Add dressing (start with 1/3 c. and add more as necessary) and toss to combine.
  3. Serve: On individual plates serve salad and take a handful of salt and vinegar chips and crush over individual salads.

Chopped Dilly Salad:

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