A chopped salad is a fresh and fun way to turn heaps of veggies into a manageable and delicious medley of summertime flavours in one bowl! I am now obsessed with the many delicious combinations – use your imagination and create your own signature dish. note: Blanching lightly cooks vegetables; scald vegetables in boiling water for three minutes, then plunge into ice cold water, drain and pat dry.

Use a large cutting board. Evenly chopped veggies make for the best presentation Choose heartier lettuce such as romaine or iceberg. Use a shallow wide bowl or platter. A little dressing goes a long way . . .

KOREY’S CHOPPED SALAD

5 cups (1.25 ml) chopped romaine or iceberg lettuce

2 cups (500 ml) each chopped red cabbage and blanched carrots, cooked corn kernels

3 cups (750 ml) each of chopped blanched broccoli and seeded tomatoes

½ cup (125 ml) each of finely diced green onion and crumbled Feta cheese

Salt & pepper to taste

Dressing:

¼ cup (50 ml) olive oil

2 tbsp (25 ml) lemon juice

1 ½ tsp (7.5 ml) Dijon mustard

Method: In small bowl, whisk together oil, lemon juice and

Dijon mustard; set aside. Arrange lettuce on large serving

platter. Compose cabbage, carrots, corn, broccoli and tomatoes

on top of lettuce beside each other; top with green onion and

Feta cheese. Refrigerate until ready to serve. 
Toss with dressing just before serving.

Korey’s tip: Think colour and 
presentation – 
we eat with our 
eyes first.

— Written by Korey Kealey, Food Specialist, www.foodthought.com