Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking.
Ingredients:
Dressing:
- 2/3 c. olive oil
- 1/4 apple cider vinegar
- 2 TBSP mayonnaise
- 2 TBSP honey
- 1 TBSP honey Dijon mustard
- Salt and pepper, to taste
Salad:
- Romaine lettuce, chopped
- 1 c. pitted Castelvetrano olives, sliced
- Radishes, sliced
- Cucumbers, chopped
- Red peppers, chopped
- 6 oz. Manchego, feta, or cotija, or queso fresco, crumbled
- Cooked chicken, shredded or chopped or chickpeas, drained and rinsed
- 1/2 c. pepitas or pistachios
- Bunch of dill, chopped
- Salt and vinegar chips
Directions:
- Dressing: In a jar with a lid combine all ingredients, twist the lid closed and shake until combined, about 30 seconds. Taste and adjust seasoning.
- Salad: To a serving bowl add lettuce through dill and toss to combine. Add dressing (start with 1/3 c. and add more as necessary) and toss to combine.
- Serve: On individual plates serve salad and take a handful of salt and vinegar chips and crush over individual salads.
Dilly Chopped Salad
Ingredients
Dressing:
2/3 c. olive oil
1/4 apple cider vinegar
2 TBSP mayonnaise
2 TBSP honey
1 TBSP honey Dijon mustard
Salt and pepper, to taste
- Salad:
Romaine lettuce, chopped
1 c. pitted Castelvetrano olives, sliced
Radishes, sliced
Cucumbers, chopped
Red peppers, chopped
6 oz. Manchego, feta, or cotija, or queso fresco, crumbled
Cooked chicken, shredded or chopped or chickpeas, drained and rinsed
1/2 c. pepitas or pistachios
Bunch of dill, chopped
Salt and vinegar chips
Directions
- Dressing: In a jar with a lid combine all ingredients, twist the lid closed and shake until combined, about 30 seconds. Taste and adjust seasoning.
- Salad: To a serving bowl add lettuce through dill and toss to combine. Add dressing (start with 1/3 c. and add more as necessary) and toss to combine.
- Serve: On individual plates serve salad and take a handful of salt and vinegar chips and crush over individual salads.