Talk about easy! Chopped Salads are great for lunch or dinner, especially when you are pressed for time. You can combine a variety of ingredients and textures for a truly flavorful salad. Note that Cheddar Cheese from Vermont is white--a contrast to the bright orange cheese you see out west. If you can get it, try Shelburne Farms, Cabot or Grafton. The longer the cheese is aged, the sharper the flavor.

Prep Time: 20 minutes

Ingredients

Salad

• 2 heads of “Hearts” of Romaine Lettuce, cut into 1/4 inch ribbons
• 2 Cups baby Spinach
• 6 oz Sharp Cheddar Cheese (Vermont if possible), cut into small cubes
• 12 oz Smoked, All Natural Turkey or Chicken, cut into small, thin slices
• 4 Stalks Celery, cut into small cubes
• 2 Apples, cored and cut into small cubes
• 1/2 Walnuts or Pecans, roasted or raw
• 2 Tbsp dried Cranberries
• Salt to taste
• freshly ground pepper to taste
  

Dressing

• 2/3 Olive Oil
• 1/3 Cup Apple Cider Vinegar
• 3 Tbsp Maple Syrup (Vermont if possible)
  
• 1 Tbsp Dijon Mustard
• Pinch of Sea Salt
• Pinch of Black Pepper

Preparation

In large salad bowl, combing Romaine, Spinach, Cheese, Turkey or Chicken, Celery and Apples. In small bowl, combine ingredients for dressing. Just before serving, toss salad with dressing. Sprinkle with extra salt and freshly ground pepper to taste. Garnish with Cranberries and Nuts.

Enjoy!