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: