A Creamy Chopped Salad is the answer to that craving, and it's one of those dishes that feels both indulgent and healthy at the same time. This American classic combines fresh vegetables, tangy cheese, and a luscious dressing that coats every bite. Making this chopped salad recipe at home means you control the quality of ingredients and can adjust the flavors to your exact preference. The beauty lies in how each ingredient is cut to the same size, ensuring you get a little bit of everything in each forkful.
Ingredients
- 4 cups romaine lettuce, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved or quartered
- 1 cup fresh or frozen peas (thawed if frozen)
- ½ medium red onion, finely diced
- 3 celery stalks, finely chopped
- 1 cup sharp cheddar cheese, diced into small cubes
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
- 2 tablespoons fresh chives, chopped (optional)
Instructions
- In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste. Let it sit in the refrigerator while you prep the vegetables. If you want a thinner consistency, add a tablespoon of milk or water at a time until you reach your desired texture.
- Cut your romaine lettuce into roughly half-inch pieces. Halve or quarter your cherry tomatoes depending on their size. Dice the red onion finely. Chop the celery into thin slices, about a quarter inch thick.
- If you're using frozen peas, make sure they're completely thawed and patted dry with paper towels. Cut the cheddar cheese into small cubes, roughly the same size as your peas.
- In a large mixing bowl, add all your chopped vegetables, peas, and cheese cubes. Pour about three-quarters of your dressing over the top and toss gently but thoroughly. Taste and add more dressing if needed.
- Transfer to your serving bowl and top with fresh chives if using. Give it one final gentle toss. Let the salad sit for about five minutes before serving.
Notes
Make It Vegan: Swap the mayonnaise and sour cream for vegan alternatives, and use nutritional yeast or vegan cheese cubes instead of cheddar. Protein Boost: Add grilled chicken, hard-boiled eggs, chickpeas, or crispy bacon bits. Dairy-Free Option: Use a dairy-free mayo and omit the cheese entirely, or substitute with dairy-free cheese alternatives. Customize the Vegetables: Cucumbers, bell peppers, radishes, or avocado all work beautifully. Adjust the Dressing: Substitute half the mayo with Greek yogurt for a lighter dressing, or add apple cider vinegar for tang. Meal Prep Friendly: Keep the dressing separate from the chopped vegetables and store them in individual containers. Storage: Store leftovers in an airtight container for up to 24 hours. Undressed chopped vegetables will stay crisp for up to three days. The dressing alone will keep refrigerated for up to one week.
