Kitchen Sink Chopped Salad

  • Yield 6 servings

This is a kitchen sink salad. As in, Step 1: Open vegetable bins and peer inside. Step 2: Save any depressing looking vegetables for soup and pull out the rest for this big-bowl salad.

Todd Coleman


2 hearts of romaine lettuce, sliced crosswise into 1/2-inch ribbons
1 red bell pepper (or orange, yellow, or green), stemmed, seeded, and diced
2 large carrots, peeled and sliced or shredded
1 (14-ounce) can artichoke bottoms, cut into 1/4-inch dice
1 cup thinly sliced seedless or English cucumber
1 cup cherry or grape tomatoes, cut into halves
1/2 cup chopped or slivered red onion
1/4 cup sliced pitted black olives
1/2 cup shredded Cheddar, Swiss or mozzarella cheese
1/4 to 1/3 cup Classic Vinaigrette, to taste, or a salad dressing of your choice


  1. Combine lettuce, bell pepper, carrots, artichokes, cucumber, tomatoes, onion and olives in a large serving bowl. Toss in the cheese and Classic Vinaigrette and toss again.

Reprinted with permission from Katie Workman’s The Mom 100 Cookbook (Workman Publishing, 2012).



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