Katie Lee Biegel's Kitchen Sink "Trough" Salad Beauty, as seen on The Kitchen, Season 33.
Recipe courtesy of Katie Lee Biegel

Kitchen Sink "Trough" Salad

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  • Level: Easy
  • Total: 3 hr 35 min (includes pickling time)
  • Active: 35 min
  • Yield: 2 to 4 servings
I often share my “trough salads” on my Instagram. They get the name "trough" because I mix whatever is in my fridge together, serve the salad in a metal mixing bowl and usually eat it while sitting on the couch, watching TV as I shovel the salad into my mouth. This version is inspired by all my cohosts — giardiniera for Jeff, bacon for Sunny, soft herbs for Geoffrey and Dijon for Alex.




Ryan’s Pickled Onions:


  1. For the salad: In a large metal mixing bowl, add the iceberg and cucumbers and season with salt. Add the herbs, feta, giardiniera, pickled onions, raisins, sunflower seeds, bacon, chicken, avocado, carrot ribbons and tomatoes. Season with salt and pepper. Toss to combine.
  2. For the dressing: In a small mixing bowl, whisk the vinegar, mustard and honey until emulsified. Whisk in the olive oil until emulsified. Season heavily with salt and pepper.
  3. Add the dressing to the salad and toss to coat. Serve immediately.

Ryan’s Pickled Onions:

Yield: About 2 cups
  1. Place the onion slices in a jar. In a medium bowl, whisk 1 cup water with the vinegar, cider, sugar and salt until dissolved. Add the peppercorns.
  2. Pour over the onion slices, screw on the top and refrigerate for a few hours before using. Keeps about 2 weeks.

Cook’s Note

When making the pickled onions, you can also boil the liquid mixture and then pour it over the onions if you want them to have a little less “bite.”