Recipe courtesy of Diane Worthington

Farmer's Market Chopped Salad

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  • Level: Easy
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1 medium shallot, finely chopped

1 1/2 tablespoons balsamic vinegar

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

3 tablespoons olive oil

2 tablespoons plain nonfat yogurt

Salt and pepper to taste


1 medium head romaine lettuce, light green and white leaves only, finely chopped

1 bunch arugula, coarsely chopped

1 bunch watercress, leaves only, coarsely chopped

1 skinless medium whole chicken breast, cooked and diced into 1/4 inch pieces

1/2 medium red bell pepper, diced into 1/4- inch pieces

1/4 European cucumber, diced into 1/4-inch pieces

1/4 cup green zucchini, thinly sliced and grilled

1/4 cup yellow zucchini, thinly sliced and grilled

1 ear of white or sweet yellow corn, husked and shucked

1/4 cup coarsely shredded Parmesan (use a shredder or peeler)


  1. In a small mixing bowl, combine the shallot, vinegar, lemon juice, and mustard and whisk to combine. Slowly add the oil, whisking to incorporate. Add the yogurt, salt and pepper and blend well. Taste for seasoning. Combine all the salad ingredients in a large salad bowl. Add the dressing and toss until all the vegetables are well coated. Sprinkle with freshly ground pepper, if desired, and serve.
  2. ADVANCED PREPARATION: The dressing can be prepared up to 1 day ahead and refrigerated. Whisk the dressing well before using. The salad can be prepared up to 2 hours ahead and refrigerated.