x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Chopped salad from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 204) by Mark Bittman

  • red bell peppers
  • carrots
  • celery
  • cucumbers
  • garlic
  • red onions
  • romaine lettuce

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow bell peppers for red bell peppers. Can serve with any of the book's vinaigrette recipes. See recipe for suggested additions.

  • sturlington on November 04, 2014

    5 variations given. Can be made an entree salad by adding diced ham or chicken. Can also add avocado, cabbage, green beans, snap peas, crumbled cheese, steamed potatoes, tomatoes, corn, jicama, chickpeas or nuts. p204

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.