Everyday Chopped Salad Recipe – 4 Ways With WildVINE
Kick off your new year’s resolution for a healthier gut with an easy, everyday salad recipe topped with ready-to-eat pickled veggies! We’ll explore four creative and simple ways to elevate the classic chopped salad with pickled vegetables inspired by cultures from around the world, transforming a simple dish into a global culinary experience. Whether you’re a salad aficionado or just looking to add a new dimension to your meals, these vibrant toppings will help you craft a chopped salad that’s anything but ordinary.
INGREDIENTS NEEDED
Salad
2 cups cooked quinoa
1 cup chopped cucumbers
1 pint cherry tomatoes cut in half
1 sweet pepper chopped (red, yellow, orange or green)
1 can garbanzo beans, drained and rinsed
½ medium red onion small diced
Kosher salt
Black Pepper
Dressing
½ cup olive oil
¼ cup fresh lemon juice
2 tsp Dijon mustard
3 garlic cloves, minced
1 TBS chives, minced
½ tsp honey or maple syrup
Kosher salt
Black pepper
PREP
Banh Mi Medley Chopped Salad
1. Add 1 cup of WildVINE Banh Mi Medley, ½ cup of thin sliced radish, and ½ cup of mint (torn) to the salad ingredients.
2. Add 2 tbs of WildVINE Banh Mi Medley brine to the dressing ingredients.
Curtido Chopped Salad
1. Add 1 cup of WildVINE Curtido, ½ cup of green onion (sliced), and ½ cup of charred corn (fresh or frozen) to the salad ingredients.
2. Add 2 tbs of WildVINE Curtido brine to the dressing ingredients.
Escabeche Chopped Salad
1. Add 1 cup of WildVINE Escabeche, ½ cup of cojita cheese, and ½ cup of cilantro (roughly chopped) to the salad ingredients.
2. Add 2 tbs of WildVINE Escabeche brine to the dressing ingredients.
Red Onions Chopped Salad
1. Add 1 cup of WildVINE Spicy Pickled Red Onions, ½ cup of crumbled feta, 2 tbs parsley (chopped), and ½ cup of kalamata olives (cut in half) to the salad ingredients.
2. Add 2 tbs of WildVINE Spicy Pickled Red Onion brine to the dressing ingredients.
TIME
10 minutes
YIELDS
Serves 8
DIRECTIONS
1. In a jar with tight fitting lid, combine olive oil, lemon juice, Dijon mustard, garlic, chives and maple syrup or honey. Season with salt and pepper. Mix well.
2. In a large bowl add quinoa, cucumber, tomato, onion, pepper, garbanzo beans and additional ingredients specific to the WildVINE topping you chose, season with salt and pepper. Add dressing and toss to coat. Best when refrigerated 2-6 hours, serve cold.