Pickled Chopped Salad
I love a salad that feels like a meal, but isn’t so full of heavy ingredients that it defeats the point of eating a salad. This recipe is just that!
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Colander
- Airtight container
- Refrigerator
- Mixing bowl
- Spoon
Ingredients
- 1 ½ cups white wine vinegar
- 3 stalks of celery, chopped into ¼ inch pieces
- 2 carrots, peeled and chopped into 1/4 inch pieces
- 1 red bell pepper, cored, seeded and chopped into ¼ inch pieces
- 3 small seedless cucumbers, peeled and chopped into ¼ inch pieces
- 1 cup radicchio, well-chopped
- 1 cup baby arugula, well-chopped
- 1 cup cabbage, well-chopped
- 1 apple, peeled and chopped into ¼ inch pieces
- 3 tablespoons olive oil
- black salt and pepper to taste
- 1 cup soft goat cheese crumbled
- ½ cup almond slivers
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