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+ servings

“Clean Out The Fridge” Chopped Salad

Author - Serena Wolf
Prep Time: 15 minutes
Yields: 2 large salads, 4 appetizer/side salads


  • 2 cups chopped crunchy lettuce I used a mix of romaine hearts and baby gem, but you can use anything you like.
  • 1 cup cooked cannellini beans If you use canned beans, drain and rinse them first.
  • ¼ of an English cucumber diced (about 1 cup diced cucumber)
  • 1 cup thinly sliced Brussels sprouts about 5-6 medium sprouts
  • 1 cup thinly sliced lunchbox peppers 3-4 peppers
  • 1 cup cherry tomatoes sliced crosswise into rounds
  • 2 ounces feta cheese crumbled (optional)

For the dressing:

  • Zest of ½ lemon
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely chopped fresh thyme leaves
  • Kosher salt
  • Freshly ground black pepper


  • Start by making the dressing! In a bowl, whisk all the ingredients for the dressing until well combined. Season with salt and fresh ground pepper to taste and briefly set aside.
  • Add all the ingredients for the salad except the cheese to a mixing bowl. Toss to combine. Add half the dressing to the bowl and toss again.
  • Divide the salad between 2 (or 4) bowls/plates. Top with the cheese and serve with the remaining dressing.