Chopped Salad Offers Alternative


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


  • 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)


  • 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.



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


About Author

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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