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Classic Chopped Salad Recipe

This classic chopped salad recipe makes a large batch to enjoy for lunch throughout the week or to serve at your next gathering!
5 from 8 votes
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Course: Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 12
Calories: 297kcal
Author: Megan Porta

Ingredients

CHOPPED SALAD

  • 12 cups assorted salad greens (spring mix, romaine and/or iceberg), rinsed and broken or chopped into small pieces
  • 1 cup chopped Candied Pecans
  • 2/3 cup dried cherries
  • 8 oz cherry or grape tomatoes halved
  • 2 avocados peeled, pitted and chopped
  • 1/2 red onion thinly sliced
  • 1 cup feta cheese crumbles

RASPBERRY VINAIGRETTE

  • 1/4 cup raspberry jam
  • 1/4 cup red wine vinegar
  • 2/3 cup olive oil
  • Salt and pepper to taste

Instructions

MAKE THE SALAD

  • In a large bowl, combine the greens, pecans, cherries, tomatoes, avocados, red onion and feta cheese. Toss to combine.
    12 cups assorted salad greens, 1 cup chopped Candied Pecans, 2/3 cup dried cherries, 8 oz cherry or grape tomatoes, 2 avocados, 1/2 red onion, 1 cup feta cheese crumbles

MAKE THE DRESSING

  • In a small bowl, whisk together the raspberry jam, red wine vinegar, olive oil, salt and pepper. Cover and refrigerate both bowls until ready to serve.
    1/4 cup raspberry jam, 1/4 cup red wine vinegar, 2/3 cup olive oil, Salt and pepper

ASSEMBLE THE SALAD

  • Just before serving, pour the dressing into the salad bowl and toss until coated. Serve immediately!

Notes

  • This salad makes a very large batch, so it is a great option for medium to large gatherings. Cut ingredient amounts in half for a smaller family meal or for a few days’ worth of lunches.
  • If you plan to enjoy the salad over the course of a few days, keep the dressing and salad in separate bowls in the fridge and add as needed, just before eating.
  • Other ingredients to consider adding: artichoke hearts, garbanzo beans, green bell peppers, green onion, sun-dried tomatoes, mushrooms, pepperoncini peppers, crisp cucumbers or chopped fresh herbs.
  • A great way to turn this into a hearty lunch is to add cooked shredded chicken (grilled chicken works great!), crispy bacon crumbles, sliced genoa salami or cooked ground beef or turkey.
  • Delicious topping options: Parmesan cheese, freshly ground black pepper, red pepper flakes, a squirt of lemon juice or extra avocado slices.
  • Boost flavors by adding 1 tablespoon dijon mustard to the dressing. A few teaspoons of honey would add a nice sweet touch.
  • Save prep time by chopping onions and fresh tomatoes the day prior.
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Nutrition

Calories: 297kcal | Carbohydrates: 20g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 11mg | Sodium: 197mg | Potassium: 298mg | Fiber: 4g | Sugar: 11g | Vitamin A: 953IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 1mg
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