Serves 8

5 cups iceberg and romaine lettuce, chopped

1 cup red cabbage, chopped

1 cup carrots, finely diced

1 cup radishes (unpeeled), finely diced

1 cup celery, finely diced

1 cup cauliflower, finely chopped

½ cup red bell pepper, finely diced

½ cup yellow summer squash, finely diced

1 cup green peas or edamame, cooked and chilled

⅓ cup red onion, minced

1 cup extra-virgin olive oil

⅓ cup red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

1 teaspoon soy sauce

2 tablespoons sugar

• In a large glass salad bowl, place chopped lettuces. Spread cabbage over lettuces in a single layer.

• In a separate bowl, combine carrots, radishes, celery, cauliflower, bell pepper, squash, peas or edamame, and red onion.

• Whisk together olive oil, vinegar, mustard, garlic, soy, and sugar. Pour over chopped vegetables and mix well.

• Spoon chopped vegetables over lettuces in salad bowl and serve.

Chop Shop

To turn a chopped salad into an entrée, add diced salami or ham, Swiss or provolone cheese, and chicken or turkey to the veggie mixture. Thousand Island salad dressing makes a nice accompaniment, although it does obscure the colors of the ingredients a bit.