Chopped Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 to 8 (10 to 11 cups)
- 1/4 cup water
- 1/2 cup red wine vinegar
- Carbohydrate 8 g(3%)
- Fat 22 g(35%)
- Fiber 3 g(12%)
- Protein 2 g(4%)
- Saturated Fat 3 g(16%)
- Sodium 487 mg(20%)
- Calories 232
Preparation 1. In a small bowl, combine the onions, water, vinegar, salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop. Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste. 2. In a large bowl, combine the lettuce, roasted peppers, olives, haricots verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side. Reprinted with permission from Serious Barbecue: Smoke, Char, Baste, & Brush Your Way to Great Outdoor Cooking by Adam Perry Lang with JJ Goode and Amy Vogler, © 2009 Hyperion
Preparation 1. In a small bowl, combine the onions, water, vinegar, salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop. Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste. 2. In a large bowl, combine the lettuce, roasted peppers, olives, haricots verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side. Reprinted with permission from Serious Barbecue: Smoke, Char, Baste, & Brush Your Way to Great Outdoor Cooking by Adam Perry Lang with JJ Goode and Amy Vogler, © 2009 Hyperion
