Photo of Chopped salad by WW

Chopped salad

Total Time
45 min
30 min
5 min
This chopped salad is chock-full of colorful veggies and will be the star of any meal. Pair it with it with seared chicken, fish or boneless pork chops. Blanching the harder vegetables until they’re just al dente makes them texturally consistent with all the other vegetables in the dish. Without a dip in an ice bath afterwards, the vegetables will continue to cook, despite being removed from the burner. To get jumpstart on this salad, blanch the vegetables and mix up the vinaigrette up to 2 days in advance and store them in separate containers. Toss the all the ingredients together right before serving.


Red wine vinegar

1 Tbsp

Fresh lemon juice

½ Tbsp


tsp, minced, minced

Dijon mustard

¾ tsp

Table salt

1 pinch(es), for dressing (or to taste)

Black pepper

1 pinch(es), for dressing (or to taste)

Extra virgin olive oil

2 Tbsp

Uncooked string beans

½ cup(s), cut into pieces, chopped into 1/2-inch pieces


1 medium, diced

Cooked corn

½ cup(s)

Red onion

¼ cup(s), minced, or diced

Red bell pepper

½ medium, cored and diced


2 rib(s), medium, diced


1 small, seeded and diced

Chopped romaine lettuce

2 cup(s), shredded, or baby gem lettuce


1 small, cut in half, pit removed, flesh diced


2 Tbsp, thinly sliced

Grated Parmesan cheese

4 tsp


  1. For the vinaigrette: In a small bowl, whisk together the vinegar, lemon juice, garlic, mustard, salt, and pepper, then slowly whisk in the oil until emulsified. Taste and add more salt and pepper if needed. Whisk again before adding dressing to the salad.
  2. For the salad: Fill a large bowl with water and ice to make an ice-water bath. Bring a medium saucepan of water to a boil and salt it. Add the green beans and cook for about 2 minutes, until starting to soften. Add the carrot and corn and cook for another 1 to 2 minutes, until all the vegetables are crisp-tender. Drain and immediately transfer the vegetables to the ice-water bath to cool. Drain and pat dry with paper towels.
  3. Transfer the blanched vegetables to a salad bowl. Add the onion, bell pepper, celery, and tomato, toss with the vinaigrette, and set aside to marinate for about 10 minutes. Add the lettuce, avocado, chives, and Parmesan and season with salt and pepper. Divide into bowls and serve.
  4. Serving size: 1 1/2 c


This recipe was originally published in FOOD, HEALTH, AND HAPPINESS by Oprah Winfrey.