Forktionary

An American Quilt Chopped Salad Recipe

A vibrant and refreshing chopped salad inspired by Richard Simmons' "Farewell to Fat" cookbook! This recipe features a zesty homemade dressing and a colorful mix of crunchy vegetables. Perfect for a light lunch, side dish, or potluck contribution. Get ready to experience a flavor explosion!

Prep Time 20 mins
Cook Time 30 mins
Calories 138.5 kcal
Protein 7g
Rating 5.0 (1 Reviews)
An American Quilt Chopped Salad 86

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for An American Quilt Chopped Salad

  • 1/4 teaspoon garlic powder
  • 1/2 cup red onion
  • 1 tablespoon Dijon mustard
  • 0 Balsamic Vinegar
  • 0 Soy Sauce
  • 1/4 cup olive oil
  • 0 Arrowroot
  • 1 tablespoon honey
  • a pinch of salt
  • 1/2 cup diced cucumber
  • 0 Celery
  • 0 Red Onion
  • 1/4 cup shredded carrots
  • 0 Green Beans
  • 0 Corn Kernels
  • 0 Radicchio
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • a pinch of pepper
  • 2 cups romaine lettuce
  • 1 cup cherry tomatoes
  • 1/2 cup red bell pepper
  • 1/2 cup green bell pepper
  • 0 red cabbage leaves

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this An American Quilt Chopped Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make An American Quilt Chopped Salad

  1. **Make the Dressing:** Combine 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch of salt and pepper in a blender. Blend until smooth and creamy.
  2. Finely chop 1/2 cup red onion. (Note: there will be small onion pieces in the dressing).
  3. Pour the dressing into a small saucepan and heat gently over low heat, stirring frequently. Do not boil.
  4. Remove from heat and let the dressing cool completely. Then, refrigerate until chilled.
  5. While the dressing chills, chop the following vegetables: 2 cups romaine lettuce, 1 cup cherry tomatoes (halved), 1/2 cup cucumber (diced), 1/2 cup red bell pepper (diced), 1/2 cup green bell pepper (diced), and 1/4 cup shredded carrots.
  6. In a large serving bowl, combine all the chopped vegetables.
  7. Refrigerate the vegetables until ready to serve.
  8. Just before serving, add 1/4 cup of the chilled dressing to the vegetable mixture and toss gently to combine. Taste and add more dressing if desired.
  9. Arrange each portion of salad on a bed of lettuce leaves or red cabbage leaves for an elegant presentation.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

29g

Fat

3g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Starters Salads Lunch Sweets & Sides Side Dishes The Americas American Healthy Vegetarian Gluten Free Paleo Spring Recipes Summer Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Low Protein Salads Vegetables Dietary Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something