This chopped salad is my new favorite!  It is so tasty and bursting with unique flavors!  This salad does take a little but of prep work, but I promise the outcome is worth it!

I was especially happy with the salad dressing; it showcases just how delicious and nutritious an oil-free vinaigrette can be!  If you are in a crunch for time, just make the salad dressing and simply use it with mixed greens!

The shallot paired with the thyme are spectacular!  I love fresh thyme! I think this will be one of your new favorite salads too.



Oil-Free Shallot Thyme Dressing over Chopped Salad


Dressing Ingredients

  • 3 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Red Wine Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1/2 Cup Water
  • 1 Small Shallot
  • 1/4 Cup Walnuts
  • 3-4 Leaves Sprigs of Fresh Thyme
  • Black Pepper to taste

Salad Ingredients

  • 3 Carrots blanched and finely chopped
  • 1 Cup Green Beans blanched and chopped
  • 2 Ears Fresh Organic Corn blanched and cut
  • 1 Small Sweet Onion finely chopped
  • 1/2 Cup Radishes chopped
  • 2 Cups Baby Spinach or Radicchio chopped
  • 1/2 Cup Jicama chopped (optional)
  • 2 Tablespoons Fresh Parsley chopped (optional)


  1. Blanch the carrots, green beans, and corn. (If you want to read how to blanch read here. It is very simple, only takes a couple minutes. I do not add salt to my water, and for this recipe, I blanched all three vegetables together in same pot.)
  2. Combine blanched vegetables with other raw vegetables and toss in a bowl. Cover and store in refrigerator until serving time!
  3. Combine all salad dressing ingredients together in your Vitamix or high powered blender. Before serving salad, toss with the dressing!

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