By KSTP
Updated: May 6, 2024 - 9:34 PM Published: May 6, 2024 - 5:28 PM
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MNM Chopped Salad
MNM Chopped Salad
Rachael Perron from Kowalski’s Market makes a Rachael Chopped Salad. Kowalski’s online recipe is for the original Reuben Chopped Salad – but Rachael makes it my own for Mom’s Day – with turkey in place of the corned beef! And the best part is the homemade croutons.
HERBED ARTISAN CROUTONS
3 tbsp. Kowalski’s Extra Virgin Olive Oil 4 cloves garlic, minced (optional) 2 tsp. finely chopped fresh thyme 1 tsp. finely chopped fresh rosemary 10 oz. artisan bread, cut into ¾” cubes – freshly ground Kowalski’s Sea Salt and Black Peppercorns, to taste
Preheat oven to 325°.
In a small mixing bowl, whisk oil, garlic and herbs; drizzle over bread and toss to coat evenly.
Spread bread cubes on a rimmed baking sheet; sprinkle with salt and pepper.
Bake in preheated oven just until croutons are golden but still slightly chewy and soft on the inside (10-15 min.), stirring occasionally.
RACHAEL’S CHOPPED SALAD
1 head Romaine lettuce, finely chopped, washed in ice-cold water and spun thoroughly dry 2 oz. (about ⅛ head) radicchio, finely shredded, washed and spun thoroughly dry – Kowalski’s Signature Fresh Thousand Island Salad Dressing, to taste 2 oz. sliced deli turkey, roughly chopped into bite-sized pieces 2 oz. finely diced baby Swiss cheese – toppings, to taste: drained Kowalski’s Organic Original Sauerkraut, whole caraway seeds, chopped and drained Kowalski’s Farmhouse Pickles, Herbed Artisan Croutons and fresh chives – freshly ground Kowalski’s Black Peppercorns, to taste
In a large mixing bowl, toss Romaine and radicchio generously with dressing.
Add turkey and cheese; toss to combine.
Add additional dressing to taste; toss to coat.
Arrange salad on a serving platter; sprinkle with toppings.
Drizzle with additional dressing or serve on the side. Serve with pepper at the table for seasoning.
Find It!
Find Kowalski’s Signature Fresh Thousand Island Salad Dressing in the Produce Department.
Find Kowalski’s Organic Original Sauerkraut near the refrigerated pickles.
Find Kowalski’s Farmhouse Pickles in the Grocery Department.
HERBED ARTISAN CROUTONS
3 tbsp. Kowalski’s Extra Virgin Olive Oil 4 cloves garlic, minced (optional) 2 tsp. finely chopped fresh thyme 1 tsp. finely chopped fresh rosemary 10 oz. artisan bread, cut into ¾” cubes – freshly ground Kowalski’s Sea Salt and Black Peppercorns, to taste
Preheat oven to 325°.
In a small mixing bowl, whisk oil, garlic and herbs; drizzle over bread and toss to coat evenly.
Spread bread cubes on a rimmed baking sheet; sprinkle with salt and pepper.
Bake in preheated oven just until croutons are golden but still slightly chewy and soft on the inside (10-15 min.), stirring occasionally.
RACHAEL’S CHOPPED SALAD
1 head Romaine lettuce, finely chopped, washed in ice-cold water and spun thoroughly dry 2 oz. (about ⅛ head) radicchio, finely shredded, washed and spun thoroughly dry – Kowalski’s Signature Fresh Thousand Island Salad Dressing, to taste 2 oz. sliced deli turkey, roughly chopped into bite-sized pieces 2 oz. finely diced baby Swiss cheese – toppings, to taste: drained Kowalski’s Organic Original Sauerkraut, whole caraway seeds, chopped and drained Kowalski’s Farmhouse Pickles, Herbed Artisan Croutons and fresh chives – freshly ground Kowalski’s Black Peppercorns, to taste
In a large mixing bowl, toss Romaine and radicchio generously with dressing.
Add turkey and cheese; toss to combine.
Add additional dressing to taste; toss to coat.
Arrange salad on a serving platter; sprinkle with toppings.
Drizzle with additional dressing or serve on the side. Serve with pepper at the table for seasoning.