The Forge Chopped Salad

A refreshing, new take on chopped salad

This recipe is provided by The Forge.

1
Servings
3706
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad:

  • 1 heart romaine lettuce, small dice
  • 1 small carrot, peeled, small diced
  • 1 piece celery, small dice
  • 1 leaf red cabbage, small dice
  • 1 leaf green cabbage, small dice
  • 1/8 Cup red onion, small dice
  • 1/4 red pepper, small dice
  • 1/4 yellow pepper, small dice
  • 3 Tablespoons blue cheese crumbles
  • 1 slice from a cucumber, cut the long way

For the balsamic dressing:

  • 1 Cup balsamic vinegar
  • 1/2 Cup honey
  • 3 Tablespoons dry Italian dressing seasoning pack
  • 2 Cups soy oil
  • 1 clove garlic
  • Salt and pepper to taste

Directions

For the salad:

Mix the vegetables and lettuce in a bowl with the dressing then transfer to a plate where a ring is formed from the cucumber. Top with blue cheese and dressing.

For the balsamic dressing:

Transfer all these ingredients to a blender and blend until smooth. Season to taste.

Nutritional Facts

Total Fat
351g
100%
Sugar
78g
87%
Saturated Fat
75g
100%
Cholesterol
21mg
7%
Carbohydrate, by difference
104g
80%
Protein
32g
70%
Vitamin A, RAE
12µg
2%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
22mg
29%
Vitamin K (phylloquinone)
326µg
100%
Calcium, Ca
504mg
50%
Choline, total
7mg
2%
Copper, Cu
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
209µg
52%
Iron, Fe
7mg
39%
Magnesium, Mg
138mg
43%
Manganese, Mn
2mg
100%
Niacin
11mg
79%
Pantothenic acid
4mg
80%
Phosphorus, P
563mg
80%
Riboflavin
6mg
100%
Selenium, Se
22µg
40%
Sodium, Na
4521mg
100%
Thiamin
7mg
100%
Water
295g
11%
Zinc, Zn
8mg
100%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.