Chopped Veggie Salad with Crab Meat
This vibrant and refreshing Chopped Veggie Salad is an excellent dish for your next picnic, potluck, or casual gathering. It is a variation of a recipe from Sasha’s Wine Bar and Market in St. Louis, offering a unique twist on traditional salads. The combination of fresh vegetables, dried fruits, nuts, and lump crab meat makes this salad not only flavorful but also packed with nutrients. The ingredients are simple, yet the flavors are rich and exciting. With its beautiful colors and delightful textures, this salad is sure to be a hit!
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tomatoes | 3 medium, halved |
| Onions | 2 medium, finely chopped (you can adjust to taste) |
| Cheddar Cheese | 8 ounces, shredded |
| Hearts of Palm | 1 can (about 14 oz), sliced |
| Pistachios | 1/2 cup, shelled, unsalted |
| Dried Cranberries | 1/4 cup |
| Raisins | 1/2 cup |
| Olive Oil | 1/2 cup |
| Boston Lettuce | 1 head, chopped |
| Bibb Lettuce | 1 head, chopped |
| Lump Crab Meat | 1 1/2 cups |
| Balsamic Vinegar | 1/4 cup |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 407 kcal |
| Total Fat | 28.9 g |
| Saturated Fat | 8.7 g |
| Cholesterol | 29.8 mg |
| Sodium | 431.4 mg |
| Carbohydrates | 27.9 g |
| Dietary Fiber | 9.5 g |
| Sugars | 11.7 g |
| Protein | 14 g |
Instructions:
-
Prepare the Tomatoes:
Cut the tomatoes in half across the equator (horizontally). Hold the halves over the sink and gently squeeze out the excess liquid. Chop the remaining tomato flesh into 1/2-inch pieces. This ensures that your salad isn’t too watery and keeps the texture just right. -
Mix the Base Ingredients:
In a large mixing bowl, combine the chopped tomatoes, onions, and shredded cheddar cheese. Toss them gently to ensure the ingredients are evenly distributed. -
Add the Hearts of Palm:
Slice the hearts of palm in half lengthwise, then chop them into smaller pieces. Add these to the bowl with the other ingredients. -
Include the Artichoke Hearts:
Take the artichoke hearts (if using canned or jarred, make sure to drain and rinse them first) and chop them into bite-sized pieces. Add these to the bowl, giving the salad another layer of flavor and texture. -
Add the Dried Fruits and Pistachios:
Add the dried cranberries, raisins, and whole pistachios to the bowl. These ingredients bring a touch of sweetness and crunch to the salad, balancing the savory elements beautifully. -
Prepare the Dressing:
In a separate small bowl or jar, whisk together the balsamic vinegar and olive oil. This simple dressing will add a tangy richness to the salad. Pour the dressing over the mixed ingredients and toss everything together until well-coated. -
Serve with Lettuce and Crab Meat:
Just before serving, place a generous portion of the salad mixture on a plate of chopped Boston and Bibb lettuce. The crisp, tender leaves provide the perfect base for the flavorful salad. -
Garnish and Finish:
Sprinkle each serving with 1/2 tablespoon of chopped pistachios for an added crunch. Top with a generous scoop of lump crab meat for a luxurious, protein-packed finish. The sweetness of the crab pairs perfectly with the vibrant vegetables and the tangy dressing. -
Serve Immediately:
This salad is best served fresh, just before the lettuce wilts, to ensure all the ingredients remain crisp and vibrant.
Pro Tips for the Perfect Chopped Veggie Salad:
-
Adjust the Onions: The recipe calls for 2 medium onions, but if you’re sensitive to onion flavor, feel free to reduce the amount. Some people prefer just a hint of onion for extra flavor, while others like a more pronounced taste.
-
Add More Protein: If you’re looking to make this salad even more filling, consider adding grilled chicken, shrimp, or even a handful of crumbled feta cheese. This would make the salad a more substantial meal.
-
Make Ahead Tip: If you’re making this salad ahead of time, it’s best to store the dressing separately to prevent the lettuce from becoming soggy. Combine the salad ingredients and refrigerate until ready to serve, and then toss everything together with the dressing just before serving.
-
Variations: For a different flavor profile, try substituting the dried cranberries with dried cherries or even dried apricots. You can also switch up the nuts, using walnuts or almonds instead of pistachios, depending on what you have available.
This Chopped Veggie Salad is not only a feast for the eyes but also an explosion of flavors that will elevate any meal. Whether you’re bringing it to a gathering or enjoying it at home, it’s the kind of salad that everyone will enjoy, thanks to its perfect balance of textures and flavors. With fresh vegetables, sweet dried fruits, crunchy nuts, and the indulgence of lump crab meat, this recipe from Sasha’s Wine Bar and Market will quickly become one of your favorites. Enjoy!
