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New York-Style Chopped Salad

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  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Yield: 8 to 10 servings
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3 cups mixed salad greens

8 whole romaine leaves

1 pint grape tomatoes, halved

One 14-ounce can kidney beans, drained and rinsed

One 4-ounce can pitted mixed olives

2 red bell peppers, sliced

2 yellow bell peppers, sliced

4 hard-boiled eggs, peeled and sliced 

2 avocados, sliced

8 ounces mushrooms, sliced

8 ounces fresh mozzarella, cubed

1 English cucumber, halved then sliced

1 bunch asparagus, blanched and sliced into pieces 

1/2 cup sunflower seeds

8 radishes, halved

Salt and ground pepper 

Salt and ground pepper

Herby Ranch Dressing, recipe follows, or your favorite

Herby Ranch Dressing:

1 cup (real) mayonnaise

1/2 cup buttermilk (more as needed to reach desired consistency)

1/2 cup sour cream

1/4 cup Italian flat-leaf parsley leaves, chopped

2 tablespoons chopped fresh chives

2 teaspoons chopped fresh oregano

3 teaspoons white vinegar

2 teaspoons Worcestershire sauce

Salt and ground pepper


  1. Lay out the greens and all the fixings in small dishes. 
  2. Have a big stainless bowl with tongs. Have everyone build their own salad by throwing what they want into the bowl. Toss and tip the salad onto a cutting board. With 2 knives, quickly chop the salad so that it's chopped into smaller pieces. Throw it back into the metal dish and toss with Herby Ranch Dressing. 
  3. Transfer to a plate and sprinkle with a little salt and pepper.

Herby Ranch Dressing:

  1. Combine the mayonnaise, buttermilk, sour cream, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Chill for a couple of hours before serving.