Chopped Salad Offers Alternative

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I love salad. In fact, I eat one almost every day for lunch. I grow a lot of lettuce, and so it is easy to run down to the garden and make a fresh greens salad quickly and easily all summer long. But sometimes, I crave a little more substance for a meal and recently made a dinner salad so good that I remade it for lunch the next day.

A chopped salad is basically anything you like, cut into small chunks and mixed together with dressing. There is no right or wrong here, and anything goes, but I like the combination I came up with. It was a nice mix of crunch and freshness and was so filling that I couldn’t even finish one bowl. This type of salad will hold up a little longer than fresh lettuce and you can make it a little bit ahead of time, so it is great for lunch on a boat or a picnic.

The below options make a great combination but feel free to adjust to your tastes.

 

 

This column was originally published the Jackson Hole News and Guide. 

Allison Arthur

Owner and publisher of Dishing magazines in Jackson and Park City.

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