Spring Chop Salad

A chop salad makes such a visual statement, and this basil vinaigrette packs big flavor. An easy go-to for feeding a crowd!


for the salad:

  • 1 large bowl mixed greens
  • 1/4 cup roasted and salted sunflower seeds
  • 2 hardboiled eggs, sliced
  • 1/4 cup dried cranberries
  • 1/2 cup fresh or frozen corn
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup cooked cous cous

for the dressing:

  • handful of basil leaves
  • 2 cloves garlic
  • 1/2 cup cider vinegar
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste


  1. Place greens in large salad bowl.
  2. Line the remaining ingredients up in rows. If using frozen corn, allow a half hour to come to room temperature.
  3. To prepare dressing, combine all ingredients in a food processor and blend until smooth.
  4. To serve, toss everything together with dressing.

Photo by Sara Nevels, Talk Studios.

Sarah is founder of Emma magazine. Featured by HGTV Magazine and Design Sponge for her interior styling, she makes regular appearances on a variety of morning shows sharing culinary and design tips. Born and raised in Arizona, she received her degree in broadcast journalism from Arizona State University and loves any adventure with her husband and three kiddos.

1 Comment

  • Reply April 26, 2015


    I just made this yesterday for a dinner party and it was a HUGE hit! I substituted sundried tomatoes for cherry tomatoes, since it’s not tomato season yet in the midwest and our tomatoes are kinda sad. I also added crumbled blue cheese and used simple balsamic instead of the basil dressing. Everyone loved it!

    Thanks for a great recipe!

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