Summer Chopped Salad with Quick-Pickled Vegetables

Name: Summer Chopped Salad with Quick-Pickled Vegetables
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters coarsely chopped arugula; 2 mediums carrots, finely diced; 3 ribs celery ribs, finely diced; 1 medium cucumber—peeled, seeded and cut into 1/4-inch dice; 237 milliliters finely chopped frisée; 85 grams fresh goat cheese, crumbled; 1 large hard-cooked egg, sliced into 6 rounds; 237 milliliters thinly sliced napa cabbage; 3 Tbsps extra-virgin olive oil; 1 large peach, cut into 1/4-inch dice; 1 large red bell pepper, finely diced; 6 servings Salt and freshly ground black pepper; 118 milliliters slivered toasted almonds; 6 servings Smoked paprika, for sprinkling; 59 milliliters unseasoned rice vinegar; 59 milliliters white balsamic vinegar; 1 large yellow bell pepper, finely diced

You can never have too many side dish recipes, so give Summer Chopped Salad with Quick-Pickled Vegetables a try. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and vegetarian recipe has 220 calories, 7g of protein, and 16g of fat per serving. If you have bell pepper, peach, slivered almonds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes. The Fourth Of July will be even more special with this recipe.