Home » Recipes » 100+ Easy Meals » Chopped Salad w/ Blue Cheese Dressing – My Nepenthe
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by Todd + Diane
This chopped salad recipe is super easy and satisfying. Add your favorite toppings and it’s a lovely lunch for the week.
Chopped Salad Recipe
We’re half way through April 2011. How did that happen? Are we the only ones feeling like we should still be in February? From the sound of all the snow falling throughout the cold regions of the country, we certainly should be in February!Obviously we’ve been hammered with work and we’re definitely not complaining. It’s been a wild and wonderful ride so far this year. With some ups and downs lately, we’ve been able to pick up and start over again and we still love our job.
With so much time away from the garden, it’s always such a treat to see Spring vegetables explode in the recent warm weather. Unfortunately, we haven’t been able to keep up with some of the radishes that have been flowering faster than we can eat them. Luckily, the wonderful thing about about radishes is that they sprout and swell so quickly. Within a few weeks we can have basket full of tender, bite sized radish roots. What a culinary treat and gardeners dream they are.
Napa cabbage makes a wonderful chopped salad
With the greens still thriving before we hit the springtime/summer heat, it is a perfect time for a chopped salad. A little crunch and spice from the radishes, a little green roughage, and an herb laden blue cheese dressing… how perfect of a spring salad is that. Delicious!
This dressing is an adaption from My Nepenthe, a cookbook/memoir of the funkadelic, gastronomic Big Sur institution, Nepenthe. It is really good. But just about anything with blue cheese is really good. It’s kinda like pork belly or bacon. Automatic gastro love.
Sierra guarding the precious radishes.Squirrels might steal the radishes
Radish protector
Chopped Salad with Blue Cheese Dressing
Yield: 6 Servings
Prep Time: 10 minutes mins
Total Time: 10 minutes mins
Dressing adapted from My Nepenthe. Feel free to substitute whatever your favorite chopped salad ingredients for the salad part. The dressing is the champion of this recipe.
5 from 5 votes
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Ingredients
Blue Cheese Dressing
- 2 cloves Garlic , crushed
- 2 teaspoons finely chopped Basil
- 2 teaspoons finely chopped Oregano
- 2 teaspoons Hot Mustard Powder
- 2 teaspoons fresh cracked Black Pepper
- 2 teaspoons Brown Sugar
- 1 teaspoons Sea Salt
- 6 ounces (170g) Blue Cheese , crumbled
- 2/3 cup (155ml) Red Wine Vinegar
- 1/2 cup (120ml) Olive Oil
- 1 cup (235ml) Grape Seed Oil (or canola oil)
For the salad:
- 3 cups (about) chopped napa cabbage or regular cabbage
- fresh radishes or other vegetables , chopped
Instructions
Assemble all the dressing ingredients (garlic, herbs, mustard powder, black pepper, brown sugar, salt, blue cheese, red wine vinegar, olive oil, and grape seed oil) in a large bowl or jar. Combine well.
Toss dressing over cabbage and vegetables.
Nutrition Information per Serving
Calories: 605kcal, Carbohydrates: 5g, Protein: 7g, Fat: 63g, Saturated Fat: 11g, Cholesterol: 21mg, Sodium: 790mg, Potassium: 202mg, Fiber: 1g, Sugar: 2g, Vitamin A: 354IU, Vitamin C: 11mg, Calcium: 199mg, Iron: 1mg
Course: Salad
Cuisine: Vegetable, Vegetarian
Calories: 605
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100+ Easy Meals Cookbooks | Editorial Food Gluten Free Healthy Low Carb | Keto Recipes Salads Sauce | Dressings Vegetables Vegetarian
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30 comments on “Chopped Salad w/ Blue Cheese Dressing – My Nepenthe”
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Liz — May 6, 2011 @ 6:49 pm Reply
Hi! I have a question about napa cabbage, I have never used it before and I noticed when I got mine home there were little brown spots on the leaves towards the root…what is that and is it safe to eat? Until I found out I had to err on the side of caution and I cut all those pieces out! I HAD to make this salad though, since I saw the pictures yesterday I couldnt stop thinking about it…it looks gorgeous with all those fat pieces of blue cheese (I LOVE blue cheese!) so I had to go to the store tonight to get the cabbage & radishes (Im a radish convert) and I also picked up some carrots. I sliced them both thin with the madolin (I know, it doesnt count as the “chopped” salad) but the dressing…OH the dressing! So fabulous! Cant wait until lunch time tomorrow!
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Magic of Spice — April 28, 2011 @ 2:36 pm Reply
Sierra is just too precious…I would guard those babies too 🙂 Great salad and love this dressing, lovely.
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Dream — April 27, 2011 @ 6:30 am Reply
Made the dressing last night and it was delicious. Big thanks for the recipe!
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Lisa { AuthenticSuburbanGourmet } — April 23, 2011 @ 11:19 am Reply
First – your doggie is super cute and a perfect subject to photograph! This salad is amazing and a must make! Thank you for sharing.
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Kankana — April 22, 2011 @ 5:04 pm Reply
I must say Sierra is super photogenic 🙂 This salad looks very delicious and i always enjoy Napa cabbage in salad.
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norma — April 22, 2011 @ 10:26 am Reply
What a great recipe for dressing. Radishes are so good. I am always munching on them. Beautiful pictures and a great looking dog.
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Lori Lynn — April 21, 2011 @ 6:40 pm Reply
It’s been many years since I visited breathtaking Nepenthe. Your salad looks perfect, I can visualize it being served on their deck overlooking the blue Pacific.
Wilson sends regards to Sierra…
Wishing you a wonderful Easter.
LL -
Christine — April 21, 2011 @ 5:40 pm Reply
Love, L.O.V.E. blue cheese, so I will be making this dressing shortly! And Sierra is so cute as the radish protector but as another commenter said, probably not so much a blue cheese protector. Lol!
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Helene — April 20, 2011 @ 10:34 pm Reply
Everytime you put a pup in a post I am like “oohh ahhh”…dog peeps…we’re incorrigible and that’s fine by me 🙂
I planted radishes this year. My first “serious” planted item beside herbs and only motivated by my stroll through your garden last year. It’s growing. Slowly but steadily. Baby steps!The salad does scream Spring loud and clear! Gorgeous colors and light.
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Snippets of Thyme — April 20, 2011 @ 7:03 pm Reply
Seriously. I have just started eating radishes this year. I would never touch them but for some reason their beauty got me. Not bad! I could use a nice salad like this. I made around 100 cupcakes today and several landed in “la bouche”. Wonderful photos. I am really enjoying your site.
