Farmer’s Market Chopped Salad

This crunchy salad is a heartier alternative to the usual leafy side dish. It’s a welcome addition to a casual gathering and holds up well on a buffet table.

Servings: 4


  • The salad:
  • 4 ounces green beans, cut in 1-inch pieces
  • 4 ounces sugar snap peas
  • 3 mini cucumbers, cut into 1/2-inch dice
  • 2 ribs celery, chopped
  • 1 red bell pepper, chopped
  • 4 radishes, cut into 1/2-inch dice
  • 1 small head lollo rossa lettuce, or other red leaf lettuce, chopped
  • 1/3 cup red onion, chopped
  • 1/3 cup crumbled blue cheese
  • The dressing:
  • 4 teaspoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons shallots, chopped
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Bring a large pot of salted water to a boil. Add the green beans and cook 1 minute. Add the sugar snap peas and cook 1 minute longer. Drain, rinse under cold water and drain again. Cut the sugar snaps across in half and transfer, with the beans, to a large bowl.
  2. Add the cucumbers, celery, bell pepper, radishes, lettuce, onion, and blue cheese to the bowl with the green beans.
  3. In a separate bowl, whisk the vinegar, mustard, shallots, oil, salt, and pepper; pour over the vegetables and toss well.

To make this even heartier (and suitable as a meatless entrée), add drained, rinsed canned chickpeas.