Skip to Content

Home » Summertime Chopped Salad

Summertime Chopped Salad

Chopped Salad Recipe

This is what I’ll call a “Then and Now” recipe.

Then ~ Last December I made a wonderful chopped salad called Winter Chopped Salad.  It won rave reviews around the holidays with family and friends.

Now ~ We’re in the thick of the hot, hot summer months I decided to switch up the ingredients to that same salad.

My summer version is light and refreshing and has tons of fresh fruits and veggies and is as much a feast for the eyes as it is for the taste buds.

The dressing is a little sweet and a little tangy with a nice pungent bite of blue cheese that lingers on your tongue after each delicious forkful.

Prep time: 20 minutes        Serves – 8-10 large servings

*NOTE – This salad holds beautifully for 2-3 days in the fridge, so don’t be afraid of leftovers.
3 bunches Romaine lettuce, washed and chopped
2 nectarines, pitted and diced into 1/2″ pieces
1 pint of fresh strawberries, hulled and diced into 1/2″ pieces
1 pint of fresh blueberries, washed and drained
2 cups chopped, fresh broccoli, chopped in similar sizes as the fruit
1 cup chopped cauliflower, chopped in similar sizes as the fruit
1 cup chopped and peeled carrots, chopped in similar sizes as the fruit
2 medium red bell peppers, seeded and chopped in similar sizes as the fruit
1 bunch green onions, sliced (white and green parts, both)
1 large red onion, peeled and chopped into similar sizes as the fruit
1 cup chopped, toasted pecans, optional (reserve some for garnish)
8 ounces crumbled blue cheese (reserve some for garnish)
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper

1/2 cup apple cider vinegar
3 tablespoons honey
3 tablespoons extra virgin olive oil
1 1/2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 teaspoon ground coriander
1 teaspoon ground ginger

-In the largest serving bowl you have, add the lettuce and then all the remaining salad ingredients (in no particular order).
-Using tongs, carefully toss the salad to combine all the ingredients.
-If serving later, cover with plastic wrap and store in the fridge. Hold off on dressing the salad.
-In a medium jar with a tight-fitting lid (I used a ball canning jar), add all the dressing ingredients, in no particular order.
-Place the lid tightly in place and shake vigorously to combine and blend the dressing.
-When you’re ready to serve, pour some of the dressing on the salad and use the tongs to mix all the ingredients well. You can always add more dressing after you’ve determined how dressed you like your salad to be. If you don’t use all of the dressing, serve it alongside the salad so people can add more if they choose.

This salad would be perfect for a picnic because it can withstand the summer heat without any problems. Just keep it on ice until you’re ready to serve and then grab a nice glass of chilled wine!  

Kudos Kitchen By Reneé  ~ Where food and art collide on a regular basis!

Until we eat again,

Pork Tenderloin Stacks
← Read Last Post
Buffalo Cauliflower with Blue Cheese Dip
Read Next Post →


Wednesday 31st of July 2013

Ron thinks I make a great fresh garden salad. If I let him see this post I'm in big trouble :) I think I'll hold out a little bit but I will show him.


Thursday 25th of July 2013

I love chopped salad, this is a great combination. Also the glass and plate are so cute, love the ants!!