I love chopped salads. When several ingredients with different flavors, textures are combined it makes a winning side dish or meal. Chop those ingredients so that you can have several elements on the fork and in your mouth at the same time and it’s perfection.
A good combination is something crunchy, something slightly sweet, something soft or creamy, and an assortment of flavors and colors. This salad has all of that along with the fresh flavors of spring. If it’s the season where you are, you can use peas, radishes, spinach and dill from the garden.
Spring Chopped Salad is a great side dish for rich meats like an Easter lamb or ham. If you’re serving it as a vegetarian side dish, it combines well with eggplant Parmigiana or mushroom cutlets. Should you want to serve this chopped salad as an entrée or as a luncheon dish, either add garlic croutons or a side of garlic bread to balance the light nature of the rest of the ingredients.
Sugar Snap Peas (or snow peas)
Salt and pepper
Chop the peas, radishes, cucumbers, and cheese into pieces that are all about the same size.