3 chopped salads
INGREDIENTS
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Chopped Salad 1: Arugula, Pistachios, Goat Cheese & Dates with Broken Breadstick
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Croutons
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We love using arugula for this dish—it’s hearty green with distinct peppery flavor.
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Have leftover rotisserie chicken or turkey on hand? Add it to your salad as a welcome
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protein.
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For the Dressing: Toss the salad with our Lemon Vinaigrette (see recipe below). As a
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finishing touch, chop thin, store-bought breadsticks into 1/2” pieces and sprinkle on top.
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Chopped Salad 2: Spinach, Mushrooms, Peppered Bacon & Chickpeas with Blue Cheese Dust
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Who says a salad can’t be filling? This one is brimming with healthy greens, chickpeas
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and rich, salty flavors like mushrooms.
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Healthy Solution: Get the sharp, dense flavor of blue cheese that you love without all of
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the calories. Select a firmer variety of this cheese (or freeze it), then use a grater or
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microplane to create a fine dust.
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For the Dressing: Add a spoonful of buttermilk and a few grinds of black pepper to the
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Lemon Vinaigrette.
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Chopped Salad 3: Roasted Beets, Feta Cheese & Walnuts with Orange Vinaigrette
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Beets are especially delicious in the winter months. We love their bold, meaty flavor, which is only enhanced when roasted and paired with a citrus dressing.
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How to Roast Beets: Before chopping, scrub the beets and pat dry. Drizzle with olive oil
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and season with salt and pepper. Wrap in foil. Roast at 375ºF for 30-45 minutes, or until
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easily pierced with a knife. When cool enough to handle, remove the skins with your
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fingers and chop.
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For the Dressing: Start with the Lemon Vinaigrette as a base, then stir in a few
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tablespoons of orange marmalade.
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Tip: If you have leftover beets, try using them in an entirely different way with our quick
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and easy Roasted Beets with Balsamic Glaze.
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