Lunch: Chopped Salad

Recipe by Gina Marie Miraglia Eriquez Every Super Bowl spread needs a refreshing salad to counterbalance the array of must-have dips, cheesy snacks, and meaty mains. Because the elements of this are all chopped, it's a salad that's easy to toss, easy to

Ingredients

2 tablespoons white wine vinegar
1 teaspoon sugar
1 small shallot, minced
1/3 cup olive oil
1 medium head romaine, chopped (4 to 6 cups)
1 seedless cucumber, diced (3 1/2 cups)
1 pint grape tomatoes, halved (1 3/4 cups)
1 red bell pepper, diced (1 1/2 cups)
2 celery stalks, halved lengthwise and finely chopped (1 cup)
3 carrots, finely chopped (1 3/4 cups)
1 small red onion, finely chopped
1 cup pitted black olives, halved (suit yourself whether you prefer the medium California black olives—a 6-ounce can—or Kalamata olives)

Instructions

Whisk together vinegar, sugar, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, then add oil in a stream, whisking until combined well.
Toss remaining ingredients with dressing.
Season salad with salt and pepper.

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