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CHOP-CHOP SALAD

Chop Chop Salad

CHOP-CHOP SALAD

Makes 6-8  servings

While you could make this in a food processor, it is well worth it to chop these ingredients by hand into ¼” chunks to fully appreciate the ingredients. For an East Meets West/Asian fusion type dish, serve with Orange-Ginger Dressing.

1             tablespoon lemon juice plus 2 cups water, mixed in bowl

2             large apples

1            wedge napa cabbage, or 2 cups finely chopped

2            cups romaine lettuce, finely chopped

1              cup English cucumber, chopped

1 cup red pepper (about 1 large red pepper), chopped

½            cup red onion, finely chopped

TOOLS: Ceramic knife for long-lasting freshness, if available

  • Chop apples into ½” – ¾” chunks. Set aside in bowl with lemon juice and water.
  • Chop remaining ingredients into ¼” – ½” pieces. Drain lemon water from apples and place all ingredients in one bowl.
  • Hand mix all ingredients until all are evenly distributed.

Chef’s note: Chop-Chop Salad keeps, refrigerated in airtight container or green bags, up to 2 days.  To prevent apples browning, put the slices in a bowl of cold water to which a spoonful of lemon juice has been added.

Learn about the health benefits of apples:

http://tiny.cc/81gij

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