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

Name: {Leftover} Summer Chopped Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 stalks Celery (opt), chopped; 4 Grilled Portobello Mushrooms (leftover from Monday), chopped; 2 hearts Lettuce, romaine, chopped; 10 oz Cucumbers, chopped; 2 stalks Green onions, chopped, green and white parts combined; 10 oz Cantaloupe, cubed; 1 can Beans, white or cannellini (14 oz / 397 g), drained and rinsed; 1/4 cup Pistachios, shelled (look for pre-shelled pistachios to save time); 3 oz Blue cheese, crumbled (sub feta or goat cheese); 2 Tbsp Vinegar, red or white wine; 1 Tbsp Mustard, Dijon (use large grain / stone ground if you have it); 1 Tbsp Honey; 4 Tbsp Oil, olive

Active: 30 Total: 30

Original GF Paleo Vegetarian

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.

Dependency

Grilled Portobellos with Honey Dijon Lentils

Ingredients

Metric

Servings:

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

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!

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