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{Leftover} Summer Chopped Salad
with mushrooms / cucumbers / cantaloupe / pistachios

Active: 30 Total: 30
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.
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Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Summer Chopped Salad:
  • 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)
Honey Dijon Vinaigrette:
  • 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

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Prep

  1. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead).
  2. Celery / Mushrooms - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  3. Lettuce / Cucumbers / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
  4. Cantaloupe - Cube cantaloupe.
  5. Beans - Drain and rinse.

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Make

  1. If you’d like the mushrooms warm, heat them in the microwave.
  2. 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

Amount Per Serving
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