Gloss Recipe: Village Tavern Chopped Salad

So, it’s September. September 1, to be precise. Are you ready for fall? Because I am. What I’m not ready for is cold temperatures. What I am ready for are fall flavors: pumpkin, apple, squash and chai.

And though it’s hard to fathom now in our shorts, tank tops and central air-conditioning, it will soon be time to think fresh pear, cranberries and creamy, comforting dressings. Chef Mary Grace from the Village Tavern created a seasonal salad inspired by her mom’s favorite holiday recipe. Mary Grace blends Granny Smith apples, cucumbers, celery, corn, peas, sharp cheddar and ham in a light sweet mayo dressing. Fresh bosc pear and cranberries add extra crunch, sweetness and festive color, making it a very popular fall or winter special at the restaurant.

With a comfort food feeling and simple preparation method, this is a perfect dish to help you transition into the cooler weather months.

Village Tavern Winter Chopped Salad
Serves 2

Ingredients:

Vegetables:
½ cup           English cucumbers, seeded and diced ¼”
½ cup           Granny Smith apple, diced ¼”
½ cup           Bosc pear, diced ¼”
½ cup           Celery, diced ¼”
½ cup           Corn kernels
¼ cup           Green peas
¼ cup           Ham, diced ¼”
¼ cup           Sharp Cheddar cheese, diced ¼”

Dressing:
½ cup           White vinegar
¼ cup           Sugar, granulated
1 tablespoon  Garlic, minced
½ teaspoon    Kosher salt
¼ teaspoon    Coarse ground black pepper
¼ cup           Olive oil
2 ½ cups       Mayonnaise

Salad:
2 cups Spring mix
½ cup Dried cranberries

Directions:

1. In a mixing bowl, combine cucumbers, apples, pear, celery, corn kernels, peas, ham and cheddar cheese. In another mixing bowl, combine white vinegar, sugar, garlic, kosher salt and black pepper and whisk until sugar is dissolve. Slowly whisk in the olive oil until emulsified.

2. Add mayonnaise and whisk until well combined. Add ½ cup of the dressing to the chopped salad mixture. Toss until well-coated with dressing. Extra dressing can be stored in a plastic container, refrigerated and can be kept for 6 days.

3. To serve: In a serving plate or salad bowl, place spring mix at the center, pile high the chopped vegetable salad at the center of the spring mix. Garnish with dried cranberries around the chopped vegetable mix.