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Inspired Chopped Salad
1 cup Walnuts, finely chopped
1 each Granny smith apple, diced
1 teaspoon lemon juice
2 each Carrot, peeled and sliced
1 each Large cucumber, peeled and chopped
1/2 each vidalia onion
3 each Fresh medium tomato
10 cup Head of romaine lettuce, washed, dried, chopped
1 cup asiago fresco, shredded
4 oz Hannaford Inspirations Asiago and Cracked Peppercornranch dressing
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Inspired Chopped Salad

Inspired Chopped Salad

Inspired Chopped Salad
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:25 minutes
1. Toast walnuts, if using. Preheat oven to 300 degrees F. Spread nuts evenly on a foil lined tray and toast until fragrant, about 4 minutes. Watch so they don't burn. Set aside.
2. Core and chop, but don't peel, Granny Smith apple. In a small bowl, toss it with lemon juice to minimize browning. Set aside.
3. Peel and coarsely chop carrots and cucumber. Cut onion and tomatoes into 1/2 inch chucks.
4. Put romaine on a cutting board and coarsely chop. You should have about 10 cups chopped. Transfer to a large salad bowl, along with prepared apple, carrots, cucumber, onion, and tomatoes. Add cheese and cooled nuts, if using. Pour on dressing and mix evenly. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2007