Chopped Salad Recipe

Ingredients

Salad

• 2 cups red cabbage, chopped
• 2 cups green cabbage, chopped
• 1 cup mixed yellow and red bell pepper, diced
• 1 cup celery, chopped
• 1 cup snap peas, sliced
• 0.25 cup red onion, finely diced
• 15 ounce canned kidney beans, rinsed and drained
• 1 cup sharp cheddar cheese, diced into cubes (optional)
• salt to taste

Greek Yogurt Dressing

• 1 cup Greek yogurt (or vegan yogurt)
• 0.25 cup olive oil
• 0.25 cup lemon juice
• 1 clove garlic, pressed or minced
• 1 teaspoon dijon mustard
• 1 teaspoon soy sauce (optional)
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon sea salt
• 0.5 cup parsley, chopped
• 0.5 cup fresh mixed herbs (chives, dill, basil, mint), chopped

Toppings

• microgreens
• toasted sunflower seeds

Instructions

Make the Salad

1. Chop the red and green cabbage into small, bite-sized pieces and add to a large mixing bowl.
2. Dice the bell peppers, chop the celery, slice the snap peas, and finely dice the red onion. Add all vegetables to the bowl.
3. Rinse and drain the kidney beans, then add them to the salad.
4. If using cheddar cheese, dice it into small cubes and toss with the vegetables.
5. Add a couple shakes of salt and toss everything together.

Greek Yogurt Dressing

1. In a medium bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, dijon mustard, and soy sauce (if using).
2. Add the black pepper and sea salt, then whisk until smooth.
3. Fold in the chopped parsley and mixed fresh herbs.
4. Pour the dressing over the salad and toss to coat evenly.
5. Top with microgreens and toasted sunflower seeds before serving.

Notes

• This salad is perfect for meal prep and keeps well in the fridge for up to 4 days.
• For a vegan version, skip the cheddar cheese and use plant-based yogurt.
• The soy sauce adds depth to the dressing but can be omitted if desired.
• Feel free to customize with your favorite crunchy vegetables.