Kitchen Sink Chopped Salad

Todd Coleman
  • Yield: 6 servings


2 hearts of romaine lettuce, sliced crosswise into 1/2-inch ribbons
1 red bell pepper (or orange, yellow, or green), stemmed, seeded, and diced
2 large carrots, peeled and sliced or shredded
1 (14-ounce) can artichoke bottoms, cut into 1/4-inch dice
1cup thinly sliced seedless or English cucumber
1cup cherry or grape tomatoes, cut into halves
1/2cup chopped or slivered red onion
1/4cup sliced pitted black olives
1/2cup shredded Cheddar, Swiss or mozzarella cheese
1/4 to 1/3cups Classic Vinaigrette, to taste, or a salad dressing of your choice


  1. Combine lettuce, bell pepper, carrots, artichokes, cucumber, tomatoes, onion and olives in a large serving bowl. Toss in the cheese and Classic Vinaigrette and toss again.

Reprinted with permission from Katie Workman’s The Mom 100 Cookbook (Workman Publishing, 2012).

Nutritional Info *per serving

  • Calories 108
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 2mg
  • Sodium 422mg
  • Carbohydrate 13g
  • Fiber 4g
  • Protein 4g