chopped salad with beet dressing

We love sharing this refreshing and colorful dish with visitors who tour our community.  The exquisite medley of textures and flavors make the Meadow Ridge Chopped Salad a resident favorite.”

– 2 shallots, diced
– 2 medium-size beets, peeled and diced (not cooked)
– 1 Tbsp Dijon mustard
– 1 Tbsp honey
– 1/2 cup lemon juice
– 1/8 tspn black pepper
– 1/2 tspn kosher salt
– 3 cups extra virgin olive oil

– 3 heads chopped Romaine hearts
– 1 cup tomatoes, diced small
– 1 cup English cucumbers, diced small
– 1/2 cup dried cranberries
– 1/2 cup toasted almonds
– 1/2 cup goat cheese crumbles

Beet Dressing: In a blender, combine all dressing ingredients except the olive oil and blend until smooth. With blender on medium-high speed, slowly drizzle the olive oil into the blender until fully mixed.

Chopped Salad: In a large bowl, combine all salad ingredients. Toss gently to mix together evenly. When ready to serve, drizzle beet dressing over the chopped salad. Toss the salad to coat the ingredients.
(Serves 6-8)

Recipe courtesy of:

Chef John Dykeman
at Meadow Ridge in Redding, Connecticut; 203-544-7777

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