Chopped Salad

Makes 12 servings; 3 oz. or 1.5 cups each serving

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  • 1 head green leaf lettuce (6 to 8 oz.)
  • 2 medium carrots
  • 2 stalks celery
  • 1 cup water
  • 1 Tablespoon lemon juice
  • 1 medium apple
  • 1 small bunch of radishes
  • 1 Tablespoon HappyHealthy Italian Dressing
  • ½ teaspoon grated parmesan cheese


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Wash lettuce, cut off stem end of lettuce, and remove any wilted or damaged leaves. Pat lettuce leaves dry with paper towels then chop or tear leaves into bite-size pieces. Add bite-size pieces to a large bowl.
  3. Wash, peel, and cut carrots into small pieces. Add carrots to bowl.
  4. Wash celery, cut off rib ends, and cut into small pieces. Add celery to bowl.
  5. Combine water and lemon juice in a small bowl and set aside.
  6. Wash, core, and slice apple. Cut into small pieces and add to lemon juice and water mixture.
  7. Remove radishes from leafy greens, wash, cut off stem and root sides, and cut into small pieces.
  8. Drain apple pieces in a colander and add to bowl.
  9. Place radishes on top of the salad.
  10. Top each salad serving (about 1 1/2 cups) with dressing and cheese before serving.
  11. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.