Chopped salads are easy and fun to make! Fresh salad materials are chopped into small pieces, so every bite has several ingredients. This chopped salad can be made up to 24 hours in advance. Toss with the vinaigrette just before serving.


Gourmet Chopped Salad
For the vinaigrette:
2 tablespoons fresh lemon juice
1-1/2 teaspoons sugar
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
For the salad:
4 cups chopped romaine lettuce (1 large head)
1 English cucumber, diced
1 carrot, peeled and chopped
2 medium tomatoes, diced
1 yellow bell pepper, diced
1 small red onion, finely chopped
1 cup Italian parsley, roughly chopped
1/2 cup kalamata olives, pitted and quartered
Whisk together lemon juice, sugar, garlic, salt and pepper in a bowl.  Add the oil in a stream, whisking together until combined.  Refrigerate until ready to use. Toss salad ingredients in a large bowl; dress with vinaigrette just before serving.  Serves 6 to 8.


This recipe is from Debbi Covington’s NEW cookbook Celebrate Everything! Here’s the link to order:


Debbi Covington is a chef, caterer, cookbook author and food columnist from Beaufort, SC. She has written two cookbooks, Celebrate Everything! and Dining Under the Carolina Moon. Debbi writes the food column “Everyday Gourmet” in Beaufort’s Lowcountry Weekly newspaper and is a partner/food columnist with DIY Wedding Magazine. Debbi has been featured as a “Master of Entertaining” in Southern Living magazine and her recipes have been published in multiple cookbooks including Southern Living’s Best Kept Secrets of the South’s Best Cooks and The Best of The Best of South Carolina. Her food has been photographed for Better Homes and Gardens Magazine. She has been voted “Best Caterer” in Beaufort, SC since 2010. Debbi has a passion for cuisine and delights in creating seasonal and locally inspired menus.