Name: Chopped Salad
Cook time: 45 minutes
Total time: 45 minutes
Yield: Makes 12 servings
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)

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Chopped SaladChris Gentile

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 serve, and best of all, easy to eat.

Cooks' Notes:

•Dressing can be made 1 day ahead and chilled, covered.
•Vegetables and lettuce can be chopped 1 day ahead and stored separately while being chilled in a sealable plastic bag lined with a damp paper towel.

Recipe notes

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