Chopped salad with strawberry dressing

April 21, 2010

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Serves 4

At the Kids Can Cook after-school program, executive chef Joshua Riazi came up with this, which he calls “Little Girl’s Chopped Salad,’’ after a request by some younger girls to take a simple salad and “make it pretty,’’ he says. The dressing is a bright crimson or pink color and works well with greens or lettuces. Add cooked, sliced lean chicken to make it a meal.


2 large ripe strawberries, hulled
1 tablespoon plain fat-free yogurt
1/2 teaspoon salt
1/4 teaspoon sugar
2 tablespoons red wine vinegar
3 whole coriander seeds
1/4 cup olive oil

1. In a blender, combine the strawberries, yogurt, salt, sugar, vinegar, and coriander seeds. Work until smooth.

2. Remove the insert in the blender cover. Slowly drizzle in the oil.


1/4 pound green beans, cut into 1-inch pieces
2 tablespoons water
1 romaine lettuce heart, cut into 1-inch pieces
1 small cucumber, halved lengthwise and sliced
1 pint cherry tomatoes, halved
2 ounces goat cheese, crumbled, or shredded cheddar
1/2 cup sliced almonds
4 tablespoons dried cranberries
1 cup croutons

1. Put the beans into a microwave-safe bowl. Add the water and cover with plastic wrap. Microwave on high for 2 minutes. Remove from microwave and let the bowl sit for 5 minutes before removing plastic wrap. Drain beans into a colander. Rinse with cold water and pat them dry.

2. In a large bowl, combine the lettuce, cucumber, cherry tomatoes, and green beans. Sprinkle enough of the dressing on the salad to coat it. Toss gently.

3. In 4 salad bowls, divide the salad and garnish with goat cheese or cheddar, almonds, cranberries, and croutons. Pass the remaining dressing.

Adapted from Joshua Riazi