{Leftover} Summer Chopped Salad
with mushrooms / cucumbers / cantaloupe / pistachios
We featured this salad last in 2019, but it's such a seasonal favorite in our community that it just didn't feel like midsummer without it. For something extra this time around, we added in leftover grilled portobello mushrooms from Monday's meal.
Smarts: If making Thursday's burgers, don't forget to set aside a few large lettuce leaves before chopping the lettuce for tonight.
Ingredients
- Celery (opt) - 2 stalks, chopped
- Grilled Portobello Mushrooms (leftover from Monday) - 4, chopped
- Lettuce, romaine - 2 hearts, chopped
- Cucumbers - 10 oz, chopped
- Green onions - 2 stalks, chopped, green and white parts combined
- Cantaloupe - 10 oz, cubed
- Beans, white or cannellini (14 oz / 397 g) - 1 can, drained and rinsed
- Pistachios, shelled - 1/4 cup (look for pre-shelled pistachios to save time)
- Blue cheese - 3 oz, crumbled (sub feta or goat cheese)
- Vinegar, red or white wine - 2 Tbsp
- Mustard, Dijon - 1 Tbsp (use large grain / stone ground if you have it)
- Honey - 1 Tbsp
- Oil, olive - 4 Tbsp
Nutrition Facts
Prep
- Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead).
- Celery / Mushrooms - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Lettuce / Cucumbers / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
- Cantaloupe - Cube cantaloupe.
- Beans - Drain and rinse.
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Make
- If you’d like the mushrooms warm, heat them in the microwave.
- Assemble salads by forming a bed of lettuce. Top lettuce with mushrooms, beans, cucumbers, celery, white and green parts of onions, cantaloupe, and pistachios. Crumble cheese over top. Add vinaigrette until dressed to your liking. Enjoy!
Nutrition Facts
Reviews
Ratings
18 reviews
Had to make do with what I could get, so subbed nectarines for cantaloupe and salami for the prosciutto. I've made this before and prefer using regular vs. whole grain Dijon.
0 HelpfulI almost didn’t make this because I usually hate eating leftover chicken. I’m so glad I did. It was a perfect summer salad. I didn’t have blue cheese but had the smaller balls of fresh mozzarella that I substituted. I forgot to add the pistachios. Didn’t feel like the salad was missing anything but if I make again I would love to try with them.
0 Helpful