Healthy Chopped Salad with Dijon Vinaigrette
A healthy chopped salad recipe with beets, avocado, veggies, and a dijon vinaigrette. Colorful and easy to make, gluten free and optional vegetarian.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Main
Ingredients
Scale
[i]For the Dijon Vinaigrette:[/i]
- 3 teaspoons Dijon mustard
- 2 egg yolks or 2 tablespoons mayonnaise
- 2 teaspoons soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon Tabasco sauce
- 2 1/2 teaspoons lemon juice
- 1/2 teaspoon freshly cracked pepper
- 2 small garlic cloves, chopped or crushed
- 1/2 cup (125 ml) red wine vinegar
- 3/4 cup (175 ml) olive oil
[i]For the healthy chopped salad:[/i]
- 1 cup beets, peeled and quartered
- 1 cup fresh celery
- 1 cup romaine or butter lettuce, leaves thinly sliced
- 1 cup tomatoes
- 1 cup radishes
- 1 cup carrots
- 1/2 cup green onions
- 1 cup Belgian endive
- 1 cup avocado
- 6 strips bacon, cooked (optional)
Instructions
[i]Make the Dijon vinaigrette:[/i]
- Mix all the ingredients except the oils until smooth, then gradually whisk in the oil.
[i]Make the chopped salad:[/i]
- Bring a pot of salted water to a boil, add beets and boil until fork tender, about 20 minutes.
- Chop all vegetables finely, into approximately 1/2 centimeter cubes.
- Toss all ingredients together and serve with Dijon vinaigrette.
Notes
Adapted from Bea Tollman, My Life in Food