Rosemary-Champagne Pear Chopped Salad

Posted on October 02, 2013 by Anne Milneck | 0 comments

Chopped Salads are a great salad for a buffet. Just about any vegetable goes as long as they're all cut in about the same size--usually 1/2 inch pieces. The addition of romaine and iceberg lettuce will help maintain the crunch of the salad even after it sits for a while. We combine our Rosemary Extra Virgin Olive Oil and Champagne Pear Balsamic Vinegar for a light, flavorful vinaigrette.


6 cups of vegetables chopped in 1/2 inch pieces--cucumbers, bell peppers, squash, zucchini, cherry tomatoes (halved), red onion

3 cups combination of chopped iceberg and romaine

3/4 cup Rosemary Extra Virgin Olive Oil

1/4 cup Champagne Pear Balsamic Vinegar

Salt and Pepper to taste


In a large salad bowl, combine all of the chopped vegetables and lettuce. Pour the vinegar in a medium bowl. Slowly drizzle the olive oil into the vinegar while whisking constantly to create an emulsified (albeit temporary) vinaigrette. Dress the salad to your liking--you will likely have vinaigrette left over; store it in the refrigerator. Season the salad with salt and pepper.

This salad is open to your own spin--try adding black beans, garbanzos, quartered artichoke hearts, shredded carrot, diced beets, tiny mozzarella pearls and on and on.

Posted in Champagne Pear Balsamic Vinegar, Chopped Salad, Rosemary Extra Virgin Olive Oil, Vinaigrette



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