Today marks the halfway point in our Triber Real Food Challenge. Not surprisingly, we’re feeling amazing, oozing energy and basically sweating green juice. While the real food challenge has definitely given us an aggressive push to get back in the kitchen and prepare our own meals, sometimes - either due to a lack of planning or produce - brown bagging lunch just isn’t going to happen.

One of our favorite ‘real food’ meals to pick up in Tribeca is the Beverly Hills Chopped Salad at Wolfgangs. It’s huge, filling, packed with colorful produce and nutrients - and completely real. (We’ve asked, and there’s no refined sugar in the house dressing!) Here’s our at-home take on this local favorite.

Wolfgang’s Beverly Hills Chopped Salad

Ingredients:

  • 4 leaves romaine lettuce, chopped into bite-sized pieces
  • 1 cup chopped baby spinach
  • 1/3 cup sweet green peas
  • 1 carrot, peeled, quartered and chopped
  • 1/4 cup corn
  • 1 small cucumber, quartered and chopped
  • 1/2 sweet red pepper, de-seeded and chopped
  • 1/2 cup shredded red cabbage
  • 2 hearts of palm, sliced
  • 1/2 avocado, cubed
  • 2 tbsp. crumbled feta cheese
  • 1 tbsp. dijon mustard
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. white balsamic vinegar
  • salt, to taste
  • ground black pepper, to taste

Directions:

  • Combine all ingredients - romaine through feta - in a medium-sized mixing bowl.
  • In a small bowl, whisk together mustard, oil and vinegar.
  • Dress salad, tossing evenly to coat well. Season with salt and pepper to taste.

Photo via alli411