Recipe of the Week: California Chopped Salad

8 servings
Serving Size: 1 cup
Preparation Time: 20 minutes

Salad
1 medium cucumber, peeled, halved, seeded, and diced
1 medium red pepper, diced
1 medium yellow pepper, diced
2 medium carrots
5 medium plum tomatoes, diced
2 scallions, thinly sliced
4 cups fresh spinach leaves or other greens
Salt and pepper to taste

Dressing
1 Tbsp. lemon juice
1 Tbsp. white vinegar
2 tsp. Dijon mustard
1 garlic clove, minced
3 Tbsp. olive oil

1. In a large bowl, combine the cucumber, red pepper, yellow pepper, carrots, plum tomatoes, and scallions. On a serving platter or in a serving bowl, place the spinach leaves or other desired greens. Set aside.
2. Whisk together the lemon juice, white vinegar, Dijon mustard, and garlic. Slowly add the oil, salt, and pepper and whisk well. Pour over the chopped vegetables and then turn out the chopped salad onto lettuce leaves and serve.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Bristol
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