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Winter, Spring, Summer, and Fall Chopped Salad recipes

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  • ½ cup white wine vinegar
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup grainy mustard
  • 1 ½ cup extra-virgin olive oil
  • 2 to 3 tablespoon dried oregano (to taste)
  • salt
  • pepper
  • ½ pound Spanish air dried chorizo (sliced into ¼-inch rounds)
  • 4 cup mixed baby bitter greens (such as kale and frisee) loosely packed
  • 2 Belgian endive sliced crosswise into ¼-inch pieces, cores discarded)
  • 1 red onion (peeled, halved & sliced into fine slivers)
  • 3/4 pound grape or cherry tomatoes (halved)
  • ½ pound Monterey Jack (sliced ¼-inch thick then cut into 1-inch batons)
  • 2 ripe but firm California Avocados (peeled, pitted and cut into ½-inch dice)
  • 2 ripe but firm Fuyu persimmons (topped and cut into ½-inch dice)
  • 1 cup almonds (roughly chopped)
Servings: 6

  1. Combine the vinegar, lemon juice and mustard in a blender. Blend to combine. Then, with the machine running, drizzle in about ½ cup of the oil. Once it emulsifies and becomes very creamy turn off the machine and pour the mixture into a large jar. Add the remaining 1 cup oil and all of the oregano. Secure the lid and shake to combine. Season with salt and pepper. Re-shake just before serving. There will be more vinaigrette than you need for this recipe. The extra may be store covered and refrigerated up to 2 weeks. Set a clean dry cast iron skillet over medium-high heat. Working in batches pan fry both sides of the chorizo slices until nicely browned (about 2 minutes per side). Remove from pan and drain them on a paper towel lined plate. Once cooled slice them into equal sized shards. Set aside. To assemble the salad toss all remaining ingredients in a large bowl. Add about ½ cup (more or less to taste) of the prepared vinaigrette and gently toss. Turn the mixture out onto a large serving plate. Top with the fried chorizo slices. Season with more black pepper.

Estimated Nutrient Breakdown:

Calories: 7,206.71
Weight: 2,501.99g
Total Fat: 613.70g
Saturated Fat: 135.13g
Trans-Fat: 0.03g
Monounsaturated Fat: 384.08g
Polyunsaturated Fat: 69.93g
Protein: 158.18g

Cholesterol: 401.43g
Sodium: 5,812.96g
Calcium: 2,446.07g
Magnesium: 733.05g
Potassium: 5,814.76g
Iron: 21.95g
Zink: 23.39g
Phosphorus: 2,514.23

Vit A: 632.64
Vit B1: 2.44
Vit B2: 3.96
Vit B3: 27.22
Vit B6: 3.25
Vit B12: 6.42
Vit D: 4.76
Vit E: 4.76
Vit K1: 375.88


Caution: Sulfites,FODMAP
Health Notes: Peanut-Free, Low-Carb
Notes: I love components, because they are fancy.

Author: SippitySup
Tags: Wild Food Box

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