Lemon-Dill Chopped Salad

One of the reasons chopped salads taste so good is that every bite-size piece of vegetable is coated with dressing. This side-dish salad is made extra flavorful with the addition of crumbled goat cheese and a tart apple dressing.

Lemon-Dill Chopped Salad
Servings: 6 Prep 20 mins


  • 2 medium romaine lettuce hearts, cleaned and chopped
  • 1 seedless cucumber, peeled and cut into small cubes (1 cup)
  • 3/4 cup baby carrots, cut into 1/4-inch-thick coins
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup crumbled goat cheese or crumbled feta cheese
  • 2 - 3 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/3 cup olive oil
  • 1 large apple (such as Cortland or Gala), cored

Make It

1. In a large bowl or portable container, combine lettuce, cucumber, carrots, cherry tomatoes and cheese. Cover with lid or seal with plastic wrap and refrigerate.

2. In a small plastic bowl or portable container, whisk together lemon juice, vinegar, honey, dill, salt and pepper. Whisk in oil in a thin stream, until blended. Coarsely grate apple in a food processor or by hand. Add to dressing. Cover with lid or seal with plastic wrap and refrigerate until ready to serve. To serve: toss apple-dressing mixture with lettuce mixture. Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 204, Fat, total (g): 15, chol. (mg): 11, sat. fat (g): 4, carb. (g): 16, fiber (g): 4, pro. (g): 4, sodium (mg): 258, Percent Daily Values are based on a 2,000 calorie diet.