Healthy Recipes from Our Favorite Celebrity Chefs

Sophie's Chopped Salad by Bobby Flay

"This salad is named for my beautifully energetic daughter, Sophie. It has so much going on that you can't help but love it -- just like my girl."

Makes 6 servings.

Shopping List

FRESH: Romaine lettuce, 2 beefsteak tomatoes, reduced-fat white cheddar cheese, reduced-fat Monterey Jack cheese, fresh chives (optional)

PACKAGED: 1 can red beans, 1 can chickpeas, 1 can nicoise olives, 1 bag each white and blue tortilla chips (optional)

STAPLES: Balsamic vinegar, Dijon mustard, kosher salt, black pepper, canola oil

Ingredients

2 tablespoons balsamic vinegar

1/2 heaping teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

4 tablespoons canola oil

3 cups finely chopped romaine lettuce

2 ripe beefsteak tomatoes, seeded and finely diced

1/2 cup canned red beans, rinsed and drained

1/2 cup canned chickpeas, rinsed and drained

1/2 cup nicoise olives, pitted and coarsely chopped

3/4 cup mix of 1/2-inch cubes and reduced-fat white cheddar cheese and 1/2-inch cubes reduced-fat

Monterey Jack cheese (3 ounces total)

White and blue tortilla chips for garnish (optional)

• In a blender, blend the vinegar, mustard, salt, and pepper until smooth.
• With the motor running, slowly add the oil and blend until emulsified. Set aside.
• In a large bowl, toss the lettuce, tomatoes, beans, chickpeas, olives, and cheese together; dress lightly with the balsamic vinaigrette.
• Garnish with the tortilla chips and chives (optional).

Nutrition facts per serving: 239 calories, 7g protein, 16g carbohydrate, 17g fat (4g saturated), 4g fiber.

Adapted from Bobby Flay's Mesa Grill Cookbook, by Bobby Flay. Copyright 2007. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Buy the book on Amazon.com: Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen