Chopped Salad Recipe

Wash and dry greens

Rinse all lettuces under cold water. Spin or pat dry thoroughly so the salad is not soggy. Tear or finely chop the romaine, red leaf and iceberg into roughly 1/2-inch pieces; combine in a large mixing bowl.

Chop evenly so pieces are bite-sized and uniform for a true chopped salad texture.

Core and seed the tomato (if very juicy) then dice into approximately 1/4-inch pieces. Peel (optional) and dice the cucumber to match the tomato size. Add diced tomato, cucumber and dried cranberries (Craisins) to the bowl with the chopped greens.

Toast almonds

Place sliced almonds in a dry skillet over medium heat. Toss or stir constantly for 3–5 minutes until fragrant and lightly golden. Remove immediately to a plate to stop cooking and let cool.

Once almonds are cool, add them to the bowl with the greens and vegetables. Sprinkle the crumbled feta evenly over the top.

In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, honey and minced garlic. Whisk or shake vigorously to emulsify.

Season the dressing with salt and freshly ground black pepper. Taste and adjust: add more vinegar for brightness, more honey for sweetness, or more salt to enhance flavors.

Pour about half of the dressing over the salad and toss gently but thoroughly to coat. Add additional dressing to taste — you likely will use all or most of it depending on preference. Toss again to distribute toppings evenly.

Transfer the chopped salad to a serving bowl or divide among plates. Garnish with a few extra toasted almonds and a light sprinkle of feta if desired.

Serve immediately so greens stay crisp. Leftover dressing should be stored separately in the refrigerator for up to 5 days; assembled salad is best eaten the day it is made.