Recipe: Chopped Salad With Apple Cider Vinaigrette

Recipe: Chopped Salad With Apple Cider Vinaigrette

In April, we were in New York City and we dined out a lot. If you would like to read about it, I wrote a blog post – Gluten Free Travel In NYC. While we were there, I was really into ordering Chopped Salads. It’s a common item on NYC Restaurant Menus and it’s generally easy to have them make it gluten free.

If you’ve never had Chopped Salad, it is pretty much just what it sounds like. One thing I love about making these salads at home, is that you get to use up a variety of veggies, fruits, nuts and seeds. I just open my fridge, see what’s in there and start throwing things together.

With enough protein, you can make a full meal out of a Chopped Salad, or keep it clean and simple…with only a few light ingredients and you’ve got the perfect side salad.

You can prep most of the ingredients ahead of time and then dress the salad just before serving. This makes it a great dish to take to a Summer Barbecue or Picnic.

Chopped Salad

From what I’ve gathered, there is no right way or wrong way to make a Chopped Salad. One general rule, is that these salads must contain fresh produce but you can build on that and add leftover grilled chicken breast and/or some of your pickled beets. Really there is no end the number of combinations you can come up with. I like that!

Most of the time the ingredients get chopped up to create a uniform look but there’s nothing wrong with mixing different looks and textures. Cutting some ingredients small while leaving others larger. Having some things cubed and other things sliced or shredded. The only real rule, is there are no rules.

Chopped Salad with Apple Cider Vinaigrette

I like to chop up romaine lettuce but you can use iceberg lettuce or really what ever kind of leafy greens you prefer. If you’re using romaine, the centre, or the heart is best. Leave the base intact and cut across the leaves. I still use a few outer leaves and find the easiest way to chop them, is to cut lengthwise down the centre, stack the leaves and cut across them into 1/2″ wide strips.

The Apple Cider Vinaigrette has become our favourite Dressing for salads. Both The Hubs and I really enjoy this one. If you want a cleaner, lighter dressing, just leave out the spices. The Vinaigrette is lovely either way.

Chopped Salad with Apple Cider Vinaigrette

Here is a list of Alternate Toppings. You might consider adding one of these items, or swapping one of them out for an ingredient in the recipe.

  • cabbage, thinly sliced
  • radishes, thinly sliced
  • fennel, thinly sliced
  • beets, cooked and cubed
  • red or green peppers
  • cheese, cubed or grated
  • grilled chicken, cubed
  • ham, cubed
  • bacon, crumbled
  • asparagus, cooked and chopped
  • olives, sliced
  • pine nuts or slivers of almonds
  • artichoke hearts, chopped


Chopped Salad With Apple Cider Vinaigrette

Prep Time: 10 minutes

Yield: 2-4 Servings

Chopped Salad With Apple Cider Vinaigrette

Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free | Vegan | Vegetarian | Paleo


  • head lettuce, chopped into 1/2" wide strips (cut longer strips down into uniform lengths)
  • 20 grape tomatoes, halved
  • 2 carrots, peeled and sliced
  • 2-3 green onions, chopped
  • 1/2 cucumber, chopped
  • 1/2 Cup green peas (if frozen, thaw before using)
  • 1 ripe avocado, chopped
  • Vinaigrette
  • 1/3 Cup olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp white wine vinegar
  • 1 Tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp turmeric
  • 1/4 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • pinch cayenne pepper
  • dash of freshly ground black pepper


  1. In a salad bowl, add lettuce, tomatoes, carrots, onions, cucumbers and peas. Leave avocado to add just before serving. Toss ingredients until blended.
  2. In a small bowl, or jar, add oil, vinegars, honey, mustard and spices. Whisk, or shake until well blended.
  3. When ready to serve, add avocado and vinaigrette dressing. Toss until blended. Serve immediately.


For a picnic or Barbecue, you can prep most of the ingredients (all except avocado) ahead of time and then dress the salad just before serving.


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To see a text listing of Laureen’s gluten free recipes, click here

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Why take Folic Acid? Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.

This post is linked to the following events:

Real Food Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife and Alison at Sassy Moms in the City

Making Monday hosted by Lori at A Bright and Beautiful Life

Fat Tuesday hosted by Jill at Real Food Forager

Hearth and Soul Hop hosted by April at The 21st Century Housewife

Gluten Free & DIY Tuesdays hosted by Megan at Allergy Free Alaska and Jeanine at The Baking Beauties

Simple Supper Tuesday hosted by Cindy at Hun… What’s For Dinner

Tuesdays With a Twist hosted by Mary at Back To The Basics

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Allergy Free Wednesdays hosted by Tessa The Domestic Diva

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Real Food Wednesday hosted by Kelly the Kitchen Kop

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

Pennywise Platter Thursday hosted by Kimmi at The Nourishing Gourmet

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Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
Dairy Free Egg Free Gluten Free Grain-Free Paleo Quick & Easy Recipes Refined Sugar Free Vegan Vegetarian


  1. Chaya says:

    We would love this salad. The choice of veggies are right up our alley.

    I have not been posting for a long time but I am trying to get Bizzy Bakes back to working condition. In the process, I found I did not have you listed under gluten-free blogs. You have gotten your rightful place now.

    • Laureen Fox says:

      Hi April :-)
      Always nice to have you stop by. We do love the vinaigrette. The first time I made it I was trying to replicate a dressing that was clean without spices. The second time I added the spices (especially love the turmeric) and that version has become our favourite.

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