Summer Chopped Salad

At the market last week, a long-time friend and customer was telling me about her latest culinary creation: a chopped salad using my dill pickle dressing.

Her description was so inspirational, I’ve been thinking about it all week and just had to make my own. I was not disappointed.

In it’s most basic form, a chopped salad is a cold salad of bite-sized ingredients. It can include vegetables, beans, meats, or cheese and may be garnished with herbs or microgreens.

There is a lot of space for interpretation, which I love, since it gives me a chance to clean out the fridge while making something delicious!

As you can see in the picture, I used white beans, peppers & onions (leftover from pizza night the day before), carrots, celery, green beans (leftover from blanching beans for freezing), cooked potatoes, radishes and swiss chard. I also added in a couple hardboiled eggs at the end.

The dill dressing really pulled everything together for a hearty, healthy salad. *chef’s kiss*

So, have fun, make a big batch this weekend and enjoy all week - if it lasts that long!