Chopped salad

Green salads are a great way to please your vegetarian and vegan guests. It is still not too late to find fresh greens, herbs and veggies.

Crunchy and bright, this mix of greens and vegetables is exactly as billed: chopped up together in bitesized pieces. You can go with smoothtextured lettuces such as Boston or bibb and homemade dressing, or keep it real simple with iceberg or romaine and bottled dressing.

But greens are only the start — you’ll also want to add everything from tomatoes, peppers and corn to fresh herbs, cheese and maybe some crunchies.

Whatever you choose, keep this in mind when building a chopped salad: The better the mix of greens and veggies in your bowl, the more perfect each and every bite.

CHOPPED SALAD WITH CORN AND COTIJA

Makes 4 servings

Adapted from “Eat More Plants” by Molly Krebs.

For dressing:

Juice of 2 limes

1 clove garlic 2 tablespoons coarsely chopped

cilantro

½ teaspoon onion powder 1 tablespoon finely chopped dill 2 tablespoons finely chopped

fresh flat-leaf parsley

½ cup buttermilk

½ cup mayonnaise

¼ teaspoon garlic powder

½ teaspoon salt

½ teaspoon dry mustard

½ teaspoon black pepper

For salad:

6 cups finely chopped romaine or

butter lettuce

Kernels from 2 medium ears corn ½ cup coarsely chopped fresh

cilantro, plus more as needed

½ cup crumbled cotija cheese

¼ cup diced red onion

Make dressing: In blender or food processor, combine the ingredients. Blend until dressing is smooth and creamy. Season with additional salt and black pepper to taste.

Make salad: Place lettuce in a large bowl. Add corn kernels, cilantro, cotija cheese and onion. Toss to combine. Drizzle salad with 3 tablespoons of dressing and toss again. Serve with extra dressing and another sprinkle of cilantro, if desired.

Note: A nutritional analysis is not available.