Go Back Email Link
–+ servings
A colorful Summertime Chopped Salad with blueberries, romaine, strawberries, and blue cheese.
Print Recipe
5 from 2 votes

SUMMERTIME CHOPPED SALAD

This Summertime Chopped Salad is colorful, healthy, and delicious. It stores beautifully in the fridge, so don't be afraid to make extra to have at the ready this season.
Prep Time15 minutes
Course: healthy salad, healthy side dish, Vegetables
Keyword: Chopped salad, chopped salad with fruits and vegetables, healthy chopped salad, summertime chopped salad
Servings: 8 servings
Calories: 411kcal
Author: Renee Goerger

Ingredients

FOR THE SALAD

  • 3 heads Romaine lettuce washed and chopped
  • 2 nectarines pitted and diced into ½" pieces
  • 1 pint strawberries hulled and diced into ½" pieces
  • 1 pint blueberries washed and drained
  • 2 cups chopped broccoli chopped in similar dimensions as the fruit
  • 1 cup chopped cauliflower chopped in similar dimensions as the fruit
  • 1 cup chopped and peeled carrots chopped in similar dimensions as the fruit
  • 2 medium red bell peppers seeded and chopped in similar dimensions as the fruit
  • 1 bunch green onions sliced (white and green parts, both)
  • 1 large red onion peeled and chopped into similar dimensions as the fruit
  • 1 cup chopped pecans toasted, optional (reserve some for garnish)
  • 8 ounces crumbled blue cheese reserve some for garnish
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked black pepper

FOR THE DRESSING

  • ¼ cup apple cider vinegar
  • 3 tablespoons honey
  • 3 tablespoons extra virgin olive oil
  • 1 ½ tablespoons Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon fresh cracked pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger

Instructions

  • -Add the lettuce to a large salad bowl. Add 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.
    NOTE- 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.

Nutrition

Serving: 1serving | Calories: 411kcal | Carbohydrates: 41g | Protein: 13g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 21mg | Sodium: 909mg | Potassium: 1187mg | Fiber: 12g | Sugar: 25g | Vitamin A: 24608IU | Vitamin C: 119mg | Calcium: 282mg | Iron: 4mg
QR Code linking back to recipe