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Week of 6/29/20

[Leftover] Summer Chopped Salad
with mushrooms / cucumbers / cantaloupe / pistachios

Active: 30 Total: 30
Original GF Paleo Vegetarian
[Leftover] Summer Chopped Salad

This fresh entree salad is a breeze to put together and offers just the right balance of sweet, savory, and crisp elements. Leftover grilled mushrooms from Monday's meal add another dimension of flavor without much effort.
Smarts: If making Thursday's burgers, don't forget to set aside a few large lettuce leaves before chopping the lettuce for tonight.

Dependency
Grilled Portobellos with Honey Dijon Lentils
Tags
Minimal Heat Required, Quick and Easy, Dependent Meal Pairs, Entree Salad
Proteins
Beans, white/cannellini
Cuisines
American
Save recipe
50

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

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!

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