Emily's Chopped Salad with Tomato Vinaigrette

  • Level: Easy
  • Yield: 2 servings
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1 cucumber, peeled and chopped

1 red pepper, chopped

1 green pepper, chopped

1 cup chopped red cabbage

2 stalks celery, chopped

2 carrots, peeled and chopped

1 large or 2 average overripe tomatoes

3 tablespoons balsamic vinegar

1/2 cup olive oil

Salt and pepper


Leftover shredded chicken

Crumbled bacon

Crumbled blue cheese

Crumbled feta cheese


  1. In a large bowl, combine chopped cucumber, peppers, cabbage, celery and carrots. Slice tomato into quarters and remove inner flesh and put in blender. Chop up remaining tomato and add to salad. Blend the tomato and pour through strainer over a small bowl to remove seeds. Whisk in vinegar and olive oil. Season to taste. Serve salad with vinaigrette and toppings.
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