Chopped Salad, Five Ways

The most popular nonrecipe in the salad world, chopped salad is no more than a mix of whatever crunchy fresh vegetables you have on hand, tossed with some lettuce and dressed with whatever vinaigrette you like. It can be so big, hearty, and flavorful that you need nothing else for dinner. This recipe will get you started, but the accompanying list will show you the real possibilities.

2 celery stalks (preferably from the heart), chopped

2 carrots, chopped

1 small to medium red onion, minced

1 cucumber, peeled if necessary and seeded, chopped

1 red or yellow bell pepper, cored, seeded, and chopped

1 cup diced ham or chicken (optional)

1 medium head romaine lettuce, torn into pieces (about 4 cups)

Salt and freshly ground black pepper

1/2 cup or more Vinaigrette
(made with a small clove garlic instead of shallot) or one of the variations

Combine the vegetables, the meat if you’re using it, and the lettuce in a bowl; sprinkle lightly with salt and pepper and toss.
• Drizzle with the vinaigrette, taste

MAKES: 6 servings

TIME: 30 minutes