Chopped Salad: Winter, Spring, Summer, and Fall Recipe

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Servings: 12

Ingredients

  • ½ cup white wine vinegar
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup grainy mustard
  • 1 ½ cup extra-virgin olive oil
  • 2 to 3 tablespoon dried oregano (to taste)
  • salt and pepper (as needed for seasoning)
  • ½ pound Spanish air dried chorizo (sliced into ¼-inch rounds)
  • 4 cup mixed baby bitter greens (such as kale and frisee) loosely packed
  • 2 Belgian endive sliced crosswise into ¼-inch pieces, cores discarded)
  • 1 red onion (peeled, halved & sliced into fine slivers)
  • 3/4 pound grape or cherry tomatoes (halved)
  • ½ pound Monterey Jack (sliced ¼-inch thick then cut into 1-inch batons)
  • 2 ripe but firm California Avocados (peeled, pitted and cut into ½-inch dice)
  • 2 ripe but firm Fuyu persimmons (topped and cut into ½-inch dice)
  • 1 cup almonds (roughly chopped)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 115g
Recipe makes 12 servings
Calories 359  
Calories from Fat 303 84%
Total Fat 34.41g 43%
Saturated Fat 7.48g 30%
Trans Fat 0.0g  
Cholesterol 17mg 6%
Sodium 105mg 4%
Potassium 138mg 4%
Total Carbs 8.36g 2%
Dietary Fiber 1.1g 4%
Sugars 5.74g 4%
Protein 5.77g 9%
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