Veggie Chopped Salad

Name: Veggie Chopped Salad
Prep time: 10 min
Total time: 10 min
Yield: 6-8 serving(s)
Ingredients: 1 head romaine lettuce, chopped; 1/2 head iceberg lettuce, chopped; 1/2 cup bean sprouts, chopped; 3 green onions, chopped; 1/4 cup cucumber, diced; 1/4 cup carrot, shredded; 1/4 cup celery, chopped; 1/4 cup mushroom, sliced; 1/4 cup tomatoes, diced; 2 tablespoons sesame seeds (unsalted preferably); 1/4 cup feta cheese (optional); 1/4 cup soy sauce; 1/2 cup vegetable oil; 1/4 cup red wine vinegar; 1 tablespoon sesame oil

Submitted by januarybride

"This is a knock off of a salad that we get at a local restaurant here in Des Peres, Missouri called Gerards. It is pretty close to his recipe and is a wonderful starter to a meal. I love the crunch and the soy in the dressing! Light and healthy!"

Download

photo by Dreamer in Ontario

Ready In:: 10mins
Ingredients:: 15
Serves:: 6-8

ingredients

1 head romaine lettuce, chopped
¹⁄₂ head iceberg lettuce, chopped
¹⁄₂ cup bean sprouts, chopped
3 green onions, chopped
¹⁄₄ cup cucumber, diced
¹⁄₄ cup carrot, shredded
¹⁄₄ cup celery, chopped
¹⁄₄ cup mushroom, sliced
¹⁄₄ cup tomatoes, diced
2 tablespoons sesame seeds (unsalted preferably)
¹⁄₄ cup feta cheese (optional)
¹⁄₄ cup soy sauce
¹⁄₂ cup vegetable oil
¹⁄₄ cup red wine vinegar
1 tablespoon sesame oil

directions

Mix all of the lettuce, veggies, sesame seeds and cheese (if you are using it).
Whisk together soy sauce, vegetable oil, sesame oil and vinegar.
Drizzle 1/2 over the salad and toss to coat. Add more dressing to taste.
Finish with cracked black pepper if you like.

Questions & Replies

Got a question? Share it with the community!

Reviews

I must be missing something but the salad dressing didn't do it for me at all. I did enjoy the variety of vegetables in the salad although after my first dish I skipped the lettuce. I also didn't have bean sprouts but I am fond of them so I'm sure I would have liked that as well. The dressing was far too oily though for my taste and too strong a soy flavour for me and I really love soy so I was surprised I didn't enjoy it more. I ended up adding more vinegar, some sugar and powdered ginger to try to make it more palatable but it just didn't work for me at all. I followed the dressing pretty close aside from reducing the amounts. I am thinking with the higher reviews, it must be just my personal taste. Made for team Mischief Makers, ZWT#7, Pacific Islands.

Just_Ducky!!
I loved this versatile salad. I didn't add all the ingredients partly because I ran out of room in my salad bowl and partly to suit my family's tastes. I found the flavour of the soy sauce in the dressing to be a bit too strong but everything else was great. Made for Vegetarian Swap 12.

Dreamer in Ontario
Loved everything about this salad. The dressing is simple and tasty. I used toasted sesame seeds but followed the rest of the recipe (ok, I skipped the tomato on my salad, but DH had it on his so it counts). Thanks!!

Kim127
I really enjoy making salad dressing from scratch so I'm continually looking for new recipes. This one worked well, even though I didn't have/add bean sproats or iceberg & chose not to put tomatoes in. This salad tasted abit Asian to us (hence the seasame oil/seeds) so next time I'll pair this one up with that type of food. Thanks for sharing your recipe.

Mustang Sally 54269
I'm totally in love with Asian-style salad dressings like this. I've tried the soy sauce/sesame oil combination with various vinegars (including balsamic and rice wine). The dressing is equally as good with red wine vinegar. I omitted the bean sprouts and substituted a red pepper for the mushrooms (don't eat them) and included the feta cheese. Maybe because I also completely omitted the extra vegetable oil, I got a stronger dressing taste, which is what I wanted. I can't see omitting the sesame oil (use toasted or Asian style) at all because it made the salad! Mine came out pleasingly crunchy. Loved this and would certainly make it again! Thanks JB!

Kumquat the Cats fr

see 2 more reviews

Tweaks

I'm totally in love with Asian-style salad dressings like this. I've tried the soy sauce/sesame oil combination with various vinegars (including balsamic and rice wine). The dressing is equally as good with red wine vinegar. I omitted the bean sprouts and substituted a red pepper for the mushrooms (don't eat them) and included the feta cheese. Maybe because I also completely omitted the extra vegetable oil, I got a stronger dressing taste, which is what I wanted. I can't see omitting the sesame oil (use toasted or Asian style) at all because it made the salad! Mine came out pleasingly crunchy. Loved this and would certainly make it again! Thanks JB!

Kumquat the Cats fr