“Use a Spoon” Chopped Salad

by Anne Bennett on April 16, 2015


Chopped salad 5

This salad keeps well. Here’s my lunch the next day and everything, including the apple, is still fresh and crispy.

One normally eats a salad with a fork and knife. Not this salad.  A favorite of late actor Paul Newman, this chopped salad calls for a spoon! Paul co-owned a popular restaurant in Connecticut called The Dressing Room with chef Michel Rischan. He asked that a salad he could eat with a spoon always appear on the menu. The restaurant was famous for its farm-to-table produce and Michel complied with Paul’s request, changing the fresh, locally grown ingredients with the seasons.

Here is an adaptation of Paul’s favorite salad from Eating Well. A spoon is really all you need to eat this because the ingredients are cut into small, bite-sized, spoon-appropriate pieces. Don’t be put off by the good amount of chopping. This is a big salad that keeps beautifully for several days in the fridge, making it a healthy, low-Point option if you take your lunch to work. BTW, you can lower the Points value by reducing your serving of goat cheese and almonds (but who would want to do that?). To maintain freshness, hold back the goat cheese and almonds and sprinkle them on each salad just before serving.

I think you may find that this salad can become addictive. I know, I know, it’s not a chocolate chip cookie, but there’s something about the combined crunchiness of the veggies dressed in a light, slightly sweet dressing that makes you want to take another bite. I swear, I’ll eat my hat if that’s not true.

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 and 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

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{ 1 comment… read it below or add one }

Casey Atkins April 17, 2015 at 7:29 am

Anne, this looks GREAT! I’ll make it next week. Thanks for all of the great ideas!

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