Jeanette's Healthy Living

Where delicious and healthy come together

  • Home
  • Recipes
    • List of All Recipes (alphabetical)
    • Breakfast
    • appetizers
    • soups
    • salads
    • main courses
    • side dishes
    • dips and sauces
    • beverages
    • smoothies
    • Desserts and Cookies
  • Special Diets
    • gluten-free
    • dairy-free
    • vegetarian
    • vegan
    • Liquid/Soft Food Diet
    • Pureed Food Diet
    • Low Residue Diet
  • Cancer Cooking
  • Faith
  • Healthy Living
    • Healthy Living
    • travel
  • About
    • About
    • Contact Us
    • Work With Me
    • Media Features
    • Terms & Conditions

Farm Fresh Chopped Salad Recipe

August 31, 2010 by Jeanette 1 Comment

18 shares
  • Facebook
  • Twitter
  • Yummly

At a recent farm-to-table dinner in Connecticut, Chef Michel Nischan prepared “Use a Spoon” Chopped Salad using farm fresh produce.

Michel Nischan is President and CEO of 
Wholesome Wave, a non-profit organization that is trying to increase accessibility and affordability of fresh fruits and vegetables in underserved communities, while providing business to local farmers.  He is also the renowned chef/owner of Dressing Room in Westport, CT.

I’d heard rave reviews about Chef Nischan’s chopped salad, so when the recipe was posted on Wholesome Wave’s blog, I had to try it.  


Farm Fresh Chopped Salad

Adapted from Chef Nischan’s “Use a Spoon” Chopped Salad


I made some adjustments to Chef Nischan’s recipe as I could not find any Riesling vinegar locally (it can be ordered online), and I used the baby Asian greens I had picked up from the farmer’s market this weekend.  For some color and sweetness, I also added a fresh plum.  Although my version isn’t the same as Chef Nischan’s, it shares a theme of using fresh local produce. Hopefully, one day I’ll have the opportunity to dine at The Dressing Room and enjoy the real thing!


1 cup white balsamic vinegar
1/2 cup fig infused white balsamic vinegar
3 celery ribs, cut into 1/4 inch dice
2 medium carrots, peeled and cut into 1/4 inch dice
1 large red bell pepper, seeded, membranes removed and cut into 1/4 inch dice
1 apple, peeled, cored and cut into 1/4 inch dice
1 plum, thinly sliced
1/2 large cucumber, peeled, seeded and cut into 1/4 dice
1 cup chopped baby greens
1 cup chopped arugula
1 cup thinly sliced Napa cabbage
3 tablespoons extra virgin olive oil
sea salt and freshly ground pepper, to taste
 1 1/2 cups crumbled goat cheese
1/2 cup almond slices, toasted
1 large organic hard boiled egg, sliced

In medium-sized saucepan, bring vinegars to a simmer over medium heat  Add celery and carrots; remove pan from heat and set aside to cool.


When vinegar is cool, add red peppers.  Cover and refrigerate until cold.  Strain chilled vegetables, reserving vinegar and vegetables separately (save vegetables for other salads or to munch on).

In large bowl, toss together apple, plum, cucumber, baby greens, arugula and napa cabbage.  Add 1/4 cup of reserved vinegar and olive oil, and toss well.  Season to taste with salt and pepper.  Add goat cheese and almonds to the bowl and toss to mix.

Divide salad among 6 plates.  Top each serving with 1-2 slices egg.  Serve.

Anticancer Ingredients:  plum, arugula, baby greens, napa cabbage, olive oil, almonds

Related Posts
Filter by
Post Page
gluten-free vegetables dips and sauces salads side dishes Clean Eating New Year vegetarian ENTERTAINING healthy choices lunch Resources Thanksgiving whole grain dairy-free green leafy vegetables Asian Seafood Fish Desserts and Cookies Recipes For Foodies Chinese New Year Dinner main courses air fryer cruciferous vegetables Summer Recipes Pasta and Noodles csa
Sort by
Mexican Chopped Salad with Creamy Cilantro Lime Dressing © Jeanette

Mexican Chopped Salad with Cilantro Lime Yogurt Avocado Dressing Recipe

2019-05-01 05:00:00
jeanette

18

Chopped Greek Salad

Chopped Greek Salad

2019-03-27 05:00:14
jeanette

18

Mexican Chopped Salad with Lime Cilantro Dressing © Jeanette

Mexican Chopped Salad with Lime Cilantro Dressing

2013-05-08 12:12:44
jeanette

18

Bar Americain Gala Apple Salad

Bar Americain Chopped Apple Salad

2012-11-16 05:00:12
jeanette

18

Chopped Salmon Arugula Walnut Salad with Wasabi Honey Vinaigrette

Chopped Salmon Arugula Walnut Salad with Honey Wasabi Vinaigrette Recipe

2012-04-09 06:00:26
jeanette

18

Chinese Coconut Almond Sticky Rice Cake © Jeanette

Florence Lin’s Baked Coconut Sticky Rice Cake Recipe for Chinese New Year

2021-02-08 05:00:42
jeanette

8

Air Fried Spicy Chinese Eggplant

Air Fried Spicy Chinese Eggplant

2020-08-26 00:00:24
jeanette

8

Favorite Kale Salad

Favorite Kale Salad

2020-07-16 00:00:21
jeanette

8

75 Summer Side Dish Recipes

Healthy Summer Side Dish Recipes

2020-07-01 00:45:50
jeanette

8

Mediterranean Pasta Salad

Mediterranean Pasta Salad

2020-06-29 00:01:46
jeanette

8

18 shares
  • Facebook
  • Twitter
  • Yummly

Filed Under: gluten-free, green leafy vegetables, healthy choices, lunch, salads, vegetarian Tagged With: farmer's market, salads

« Enjoying the End of Summer’s Bounty
From Farm To Table »

Comments

  1. Tina says

    September 2, 2010 at 9:04 am

    that sounds like a fantastic salad. I love salads that have many different components.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

[Read More …]

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Get Your Free e-Book!

Weekly College Meal Planner

Good recipes come to those who subscribe!

Archives

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

18 shares
  • Facebook
  • Twitter
  • Pinterest
  • Yummly