An American Quilt Chopped Salad Recipe


Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
VegetarianMain Ingredient
Interest Group


 Minced garlic1 Teaspoon
 Finely diced red onion2 Tablespoon
 Dijon style mustard2 Tablespoon
 Balsamic vinegar1⁄3 Cup (5.33 tbs)
 Reduced sodium soy sauce2 Tablespoon
 Olive oil1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
 Arrowroot1 Teaspoon
 Honey1 Teaspoon
 Salt1⁄4 Teaspoon
 Finely chopped cucumber1⁄2 Cup (8 tbs) (Peeled / Unpeeled)
 Finely chopped celery1⁄2 Cup (8 tbs)
 Finely chopped red onion1⁄2 Cup (8 tbs)
 Chopped green beans1⁄2 Cup (8 tbs)
 Finely chopped carrot1⁄2 Cup (8 tbs)
 Corn kernels1⁄2 Cup (8 tbs), thawed / drained (Fresh / Frozen / Canned)
 Radicchio/Red cabbage1⁄2 Cup (8 tbs), diced
 Lettuce leaves/Red cabbage leaves4 (For Serving)

Nutrition Facts

Serving size

Calories 183 Calories from Fat 48

% Daily Value*

Total Fat 6 g9.5%

Saturated Fat 0.71 g3.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 556.5 mg23.2%

Total Carbohydrates 25 g8.4%

Dietary Fiber 5.4 g21.6%

Sugars 6.9 g

Protein 4 g7.9%

Vitamin A 69.6% Vitamin C 8.5%

Calcium 2.9% Iron 3.2%

*Based on a 2000 Calorie diet


1. Dressing: Place all dressing ingredients in blender. Blend until well mixed; there will still be little pieces of onion. Pour into small saucepan. Heat gently, stirring. Do not boil. Let cool. Then chill. You should have about 3/4 cup dressing.
2. In serving bowl combine all chopped and diced vegetables. Chill. Just before serving, add 1/4 cup dressing to vegetables in bowl. Toss to combine. Taste and add more dressing if you like. Arrange each portion of salad on a lettuce leaf or red cabbage leaf on a serving plate.