On The Menu: Spring Chopped Salad

Guest Food & Drink Editor, Ashley Rodriguez, shares a refreshing and resourceful seasonal recipe: a salad that truly satisfies.
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Guest Food & Drink Editor, Ashley Rodriguez, shares a refreshing and resourceful seasonal recipe: a salad that truly satisfies.
Image Credit: Ashley Rodriguez

Image Credit: Ashley Rodriguez

We like a recipe that's less a strict set of directions and more an adaptable guide. Today, our Guest Food & Drink Editor, Ashley Rodriguez, has offered just the versatile inspiration we were craving. This is the sort of meal that takes the leftover bits in the fridge and tosses them together, literally, with liberal room for creative improvisation. It's both resourceful and refreshing, plus truly satisfying to boot -- a salad that just might do it all. 

Image Credit: Ashley Rodriguez

Image Credit: Ashley Rodriguez

INGREDIENTS (Serves 4-6)

Salad:
5-6 cups cut, cleaned greens, cut in 1-inch ribbons (I used romaine & treviso)
1 cup blanched fresh (or frozen) peas
1 cup chopped fresh herbs (chives, mint, parsley)
4-5 radishes, chopped
1/2 avocado, diced
1 cup garbanzo beans
1 cup chopped sharp cheddar
1 cup chopped salami (such as finocchiona)
1/4 cup toasted pepitas
other optional additions: cucumber, red onion, scallions, blanched green beans, asparagus, pickled peppers, and/or olives

Shallot and Cider Vinegar Vinaigrette:
6 tablespoons olive oil
3 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 garlic clove, minced
3 tablespoons finely chopped shallot
1 teaspoon dried oregano, crumbled
pinch sugar
Salt and pepper to taste

Image Credit: Ashley Rodriguez

Image Credit: Ashley Rodriguez

DIRECTIONS:
- To make the vinaigrette, combine everything in a medium bowl and whisk.
- Add the salad components to a large bowl, then toss with the dressing. Serve immediately.

Image Credit: Ashley Rodriguez

Image Credit: Ashley Rodriguez

p.s. This salad seems like the perfect dish to serve at an impromptu dinner party, doesn't it?