Fresh Moves Recipes

Exclusive recipes from Kendall College.


Chopped Salad

  • 2 tablespoons red wine vinegar
  • 2 teaspoons whole-grain or Dijon mustard
  • 1 teaspoons honey
  • Salt, to taste
  • 4 tablespoons olive oil
  • 1/4 head red cabbage, medium diced
  • 3 carrots, medium diced
  • 1/2 pound green beans, medium diced
  • 3 ribs celery, medium diced
  • 1/2 red onion, medium diced
  • 1/4 cup grated Parmesan cheese

1. Whisk together the vinegar, mustard, honey, and salt until dissolved.

2. Incorporate the oil into the vinegar mixture; pour slowly while whisking constantly. Set aside.

3. Toss the vegetables with the vinaigrette.

4. Cover and refrigerate for 1 hour prior to serving. Serve with Parmesan cheese.

Tip: If you like your carrots and beans to be more tender, blanch in boiling, salted water for one minute, then quickly cool in a bath of ice water.

Recipe developed by Kendall College, School of Culinary Arts.