“Use-a-Spoon” Chopped Salad

1/4 cup white-wine vinegar
1/4 cup extra-virgin olive oil
1 tsp. honey
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Dash of Tabasco (optional but good)
3 celery stalks, diced into 1/4″ pieces
2 carrots, diced into 1/4″ pieces
1 red bell pepper, diced into 1/4″ pieces
1 apple, peeled and diced into 1/4″ pieces
1/2 large cucumber, seeded and diced into 1/4″ pieces
1 cup radicchio, thinly sliced
1 cup arugula, thinly sliced
1 cup napa, Savoy or other soft cabbage, thinly sliced
1 cup goat cheese, crumbled
1/2 cup slivered almonds, toasted

1. Whisk vinegar, oil, honey, salt, pepper and optional Tabasco in a large salad bowl until well combined.
2. Add celery, carrots and bell pepper and allow to marinate for at least 10 minutes and up to one hour.
3. Add apple, cucumber, radicchio, arugula and cabbage to the bowl. Toss to coat. Add goat cheese and almonds and toss to combine.

Make ahead tip: You can prepare salad through step 2 up to one hour ahead.

Serves 8 (Generous one cup each)
WW Points per serving: 5