The Washington Post

A La Carte Chopped Salad

A La Carte Chopped Salad 1.000

Stacy Zarin Goldberg for The Washington Post

Apr 23, 2018

Don't worry about the length of the ingredient list for this crunchy salad: You're picking up almost everything at the grocery store salad bar (in this case, Whole Foods Market), and the dressing takes 3 minutes to assemble. Much of the basic prep is done and this makes just enough for one large dinner salad, or two smaller salads.

For measuring purposes, a "tongs' worth" is about the amount you can reasonably pick up using those black plastic salad bar tongs.

To read the accompanying story, see: You don’t need romaine lettuce to make a great chopped salad.

Make Ahead: The dressing can be refrigerated for up to 3 days.

Where to Buy: Crunchy rice rolls are made of puffed white and/or brown rice, or a combination. They are available on the international aisle (Asian section) at Whole Foods Markets and via online purveyors.


Servings:
1 - 2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1-2 servings

Ingredients
  • For the dressing
  • 2 tablespoons creamy peanut butter, preferably natural style
  • 1 small clove garlic, minced
  • 1 tablespoon plus 1 teaspoon low-sodium soy sauce or tamari
  • 1 tablespoon plain rice vinegar
  • 1 tablespoon water
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons sunflower or canola oil
  • Pinch sugar, or more as needed
  • 2 teaspoons sesame seeds, preferably roasted
  • For the salad
  • 2 tongs' worth pea shoots, coarsely chopped
  • 6 spears roasted asparagus, cut into 1-inch pieces
  • 1 tongs' worth sliced red bell pepper cut into smaller pieces, if desired
  • 2 or 3 spoonfuls thickly sliced cucumber, cut into 1/2-inch pieces
  • 1 tongs' worth thinly sliced red or white onion
  • 3 spoonfuls shelled, cooked edamame
  • 2 spoonfuls chopped scallions
  • 2 or 3 tongs' worth grilled, shredded salmon (optional)
  • 1 crunchy rice roll, such as J1 brand, coarsely chopped (see headnote)
  • 3 tablespoons roasted, unsalted peanuts, coarsely chopped

Directions

For the dressing: Whisk together the peanut butter, garlic, soy sauce or tamari, rice vinegar, water, toasted sesame oil, sunflower or canola oil in a liquid measuring cup, until smooth. Taste and add the sugar as needed, stirring to blend well. Sprinkle in the sesame seeds. The yield is about 1/3 cup.

For the salad: Combine the pea shoots, asparagus, red bell pepper, cucumber, onion, edamame, scallions and the salmon, if using, in a mixing bowl. Add half the dressing and toss to coat evenly. Taste, then add some or all the remaining dressing. Top with the bits of crunchy rice roll and the peanuts. Eat straight out of the bowl.

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Recipe Source

From deputy Food editor and recipe editor Bonnie S. Benwick.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (4)

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Nutritional Facts

Calories per serving (based on 2, using half the dressing): 460


% Daily Values*

Total Fat: 29g 45%

Saturated Fat: 4g 20%

Cholesterol: 45mg 15%

Sodium: 230mg 10%

Total Carbohydrates: 26g 9%

Dietary Fiber: 8g 32%

Sugar: 7g

Protein: 32g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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