+
0 (0)

Category: Salads

Jar chopped salad

Jar chopped salad
Los Angeles Times

To the outside world, Southern Californians look like fanatical salad nuts. What can we say? The outside world is darn right. We are salad nuts. We've been salad nuts for a century or more. So there. Just think of all ... Read more

Total time: 30 minutes | Serves 2
Note: Mark Peel and Suzanne Tracht make this modern take on the Cobb salad at Jar restaurant in Los Angeles -- even at weekend brunch.

Vinaigrette

  • 1/4 cup Champagne vinegar
  • 2 tablespoons rice wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Dash dried red pepper flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves
  • Coarse salt
  • Freshly ground pepper

Step 1Mix the Champagne vinegar, rice wine vinegar, olive oil, red pepper flakes, oregano, thyme and salt and pepper to taste. Makes 3/4 cup.

Salad

  • 1 1/2 cups thinly sliced green cabbage
  • 1/4 cup thinly sliced carrots
  • 1/2 cup thinly sliced celery
  • 1 cup thinly sliced red onion
  • 1/4 cup shaved fennel
  • 2 teaspoons chopped Sicilian green olives
  • 1 1/2 ounces prosciutto, thinly sliced and torn into 1/2-inch ribbons
  • 1 cup shredded roasted chicken
  • 1/4 cup crumbled feta
  • 1 tablespoon minced Italian parsley

Step 1Combine cabbage, carrots, celery, onion, fennel, olives, prosciutto, chicken and feta. Mix well with vinaigrette. Top with parsley.

Each serving, with 2 tablespoons vinaigrette:
445 calories; 749 mg. sodium; 98 mg. cholesterol; 30 grams fat; 7 grams saturated fat; 15 grams carbohydrates; 31 grams protein; 4 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Fattoush with yogurt and garbanzo beans
Gingergrass' shaking beef salad
Peanut coleslaw
Chopped Greek Salad