Kitchen Sink Chopped Salad

Recipe courtesy of The Mom 100 Cookbook

  •  hearts of romaine lettuce, sliced crosswise into 1/2-inch ribbons

  •  red bell pepper (or orange, yellow, or green), stemmed, seeded, and diced

  •  large carrots, peeled and sliced or shredded

  •  (14-ounce) can artichoke bottoms, cut into 1/4-inch dice, or 1 j(6-ounce) jar marinated 

    Artichoke hearts, drained and coarsely chopped

  •  cup thinly sliced seedless or English cucumber

  •  cup cherry or grape tomatoes, cut into halves

  • 1/2  cup chopped or slivered red onion

  • 1/4  cup sliced pitted black olives (any kind)

  • 1/4 to 1/2  cup shredded or grated cheese, such as Parmesan, Cheddar, Swiss or mozzarella

  • 1/4 to 1/3  cup Classic Vinaigrette, to taste, or a salad dressing of your choice

    Classic Vinaigrette:

    1/2 cup extra virgin olive oil

    1/2 cup vinegar of your choice (I used aged balsamic)

    1 tablespoon minced shallot

    1 teaspoon Dijon mustard

    1/2 teaspoon kosher salt

    Freshly ground black pepper to taste

    Place a layer of romaine on serving platter. Arrange strips of ingredients over letter. Alternatively, dombine lettuce, bell pepper, carrots, artichokes, cucumber, tomatoes, onion, and olives in a large serving bowl. Toss in the cheese, if using. Dress with Classic Vinaigrette.

    To make dressing, put all ingredients in a container with a lid. With the lid on tightly, shake vigorously to combine. Taste for seasoning and add more mustard and/or salt if needed.