Chopped Salad Recipe
Romaine, Cucumber, Tomato, Pickled Onion, Israeli Couscous, Hummus, Pickled Onion Vinaigrette
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Ingredients
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Salad Base
Hummus Topping
Pickled Onion Vinaigrette
Method
Prepare the Salad Base
- 1
Chop Romaine Lettuce
Wash and dry the Romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.
- 2
- 3
Dice Tomatoes
Wash the tomatoes, remove the stems, and chop them into small pieces. Add the diced tomatoes to the salad bowl.
- 4
Add Pickled Onion
Measure out 1 cup of pickled onion and add it to the salad bowl.
- 5
Cook Israeli Couscous
In a pot, bring 1 1/4 cups of water to a boil. Add 1 cup of Israeli couscous, reduce heat to low, cover, and simmer for about 10 minutes or until the couscous is tender. Drain any excess water and let it cool before adding to the salad.
Assemble the Salad
- 6
Combine Ingredients
Once the Israeli couscous has cooled, add it to the salad bowl with the Romaine, cucumber, tomato, and pickled onion. Toss everything together gently.
- 7
Add Hummus
Spoon 1 cup of hummus over the salad. You can either leave it on top or mix it in for a creamier texture.
Make the Vinaigrette
- 8
Mix Vinaigrette Ingredients
In a small bowl, combine 1 cup of pickled onion, 2 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of honey, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk together until well combined.
- 9
Dress the Salad
Drizzle the vinaigrette over the salad and toss gently to combine all ingredients evenly.
Serve
- 10
Plate and Serve
Serve the chopped salad immediately, garnished with any remaining pickled onion if desired.