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.

Chopped Salad

Ingredients

  • Equal parts chopped:
  • Red pepper
  • Yellow pepper
  • Cucumber
  • Carrots, chopped or grated
  • Pickled beets
  • Fresh mozzarella
  • Fresh corn, cut off cob and lightly steamed
  • Fresh peas, shelled and lightly steamed
  • Optional: smoked turkey
  • Sprinkle of toasted pine nuts
  • Fresh basil
  • Add all ingredients to a bowl and mix with the salad dressing (recipe below)

Instructions

  • Dressing:
  • 2 tablespoons Dijon mustard
  • ½ cup balsamic vinegar
  • ½ cup olive oil
  • salt and pepper
  • Mix the mustard and vinegar together in a small bowl. Slowly whisk in the oil until the mixture is thick and well combined.
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This column was originally published the Jackson Hole News and Guide. 

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Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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