"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chopped Salad Recipe

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This recipe for Chopped Salad, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nan Drake
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Carrots
Celery
Peppers - red, yellow or orange
Parsnip
Tomatoes (red & yellow are nice together)
Leek
Cucumber
Zucchini
Broccoli slaw
Small amount of lettuce
Other fresh veggies (see note)
Favorite salad dressing (or just a little olive oil, vinegar, salt and pepper to taste)

Directions:
Directions:
Chop all vegetables in equal sizes - small / fine (or use a food processor.) Chop the lettuce, too and add just enough to create some fluff around the other ingredients. Combine in a glass bowl - it is really beautiful. Add the most minimal amount of dressing to taste to keep the focus on the vegetable flavors.

Preparation Time:
Preparation Time:
Takes awhile to chop everything
Personal Notes:
Personal Notes:
Our friends ask us to bring this to their events. The key to this salad is chopping everything very fine/small so all the flavors blend together. Any vegetables will work - strongly flavored ones such as green pepper or onion can overpower all the others (so be careful unless you want that flavor.) Parsnips have a wonderful spiciness that is very complementary to the others.

 

 

 

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