Winter Chop Chop Salad

Serves 4 to 6.

Note: From Beth Dooley.

• 3 to 4 carrots, scrubbed and diced

• 2 c. chopped red cabbage

• 1 c. chopped radishes (preferably watermelon radishes)

• 1/2 c. chopped celeriac

• 1/2 c. sweet onion, chopped

• Honey-Mustard Vinaigrette or Chile Lime Vinaigrette (see recipes)

• Salt and freshly ground black pepper to taste.


In a large bowl, toss together the carrots, cabbage, radishes and onion. Toss in about 1/2 to 3/4 cup vinaigrette to coat the vegetables. Season to taste with salt and pepper.

Nutrition information per each serving of 6, with half recipe of Honey Mustard Vinaigrette:

Calories 170 Fat 12 g Sodium 110 mg

Carbohydrates 14 g Saturated fat 1 g Total sugars 10 g

Protein 1 g Cholesterol 0 mg Dietary fiber 2 g

Exchanges per serving: 1 vegetable, ½ carb, 2 ½ fat.


Honey-Mustard Vinaigrette

Makes a generous 1 cup.

Note: You’ll have more vinaigrette than you’ll need for the chopped vegetable salad below. Keep extra on hand for glazing roasted meats and vegetables. From Beth Dooley.

• 1/4 c. white wine vinegar

• 2 tbsp. chopped shallots

• 2 tbsp. coarse Dijon mustard

• 1/4 c. honey

• 2/3 c. walnut or vegetable oil

• Salt and freshly ground black pepper to taste


Place vinegar, shallots, mustard and honey into a blender. Process until the shallots are finely chopped. Add oil in a slow, steady stream. Season to taste with salt and pepper.


Chile Lime Vinaigrette

Makes about 1 cup.

Note: Tangy and hot, this vinaigrette is delicious on grilled chicken and shrimp or drizzled over black beans and rice.

• 1/2 c. vegetable oil

• 1/4 c. fresh lime juice

• 2 tbsp. agave syrup or honey

• 2 garlic cloves, chopped

• 1/2 tsp. crushed red pepper flakes, or more to taste

• 1/4 tsp. cumin

• Salt and pepper to taste


In a glass jar with a lid, shake together the oil, lime juice, agave or honey, garlic, red pepper flakes and cumin. Season with salt and pepper to taste.