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.