Chopped Salad with Grapes and Mint
Making this terrifically zippy salad by F&W’s
Emily Kaiser is a great way to show off your knife skills. While a gyuto and petty knife will both work, the best choice here is the santoku.
Chopped Salad with Grapes and Mint
Chopped Salad with Grapes and Mint
© Quentin Bacon
Chopped Salad with Grapes and Mint
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TOTAL TIME:
30 MIN
- SERVINGS: 4 to 6 servings
Ingredients
- 1 heart of romaine, coarsely chopped
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1 pint grape tomatoes, halved
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1 medium seedless cucumber, peeled and cut into 1/2-inch dice
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1 small red onion, cut into 1/4-inch dice
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1 cup corn kernels
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1 cup diced cooked chicken
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1/2 cup halved green grapes
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3 ounces feta cheese, crumbled (1/2 cup)
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3 tablespoons extra-virgin olive oil
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2 tablespoons finely chopped mint
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2 tablespoons finely chopped basil
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2 tablespoons red wine vinegar
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1 tablespoon fresh lime juice
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Salt and freshly ground pepper
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Directions
- In a large bowl, toss all of the ingredients together. Season with salt and freshly ground pepper and serve immediately.
Chopped Salad with Grapes and Mint
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