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Ricetta Chopped Salad

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Chopped salad is my Babe's favorite salad style. There are many ingredients to choose from and I have fun choosing them. I chop the ingredients using my chef’s knife instead of a device, makes me feel connected to Babe when she is eating. I make a chopped salad every Saturday so we can enjoy for weekend lunch, take to work as lunch and serve with dinner. During spring, summer and early fall, I’ll make the dish during the week and top it with a protein. Our favorite protein is salmon followed by chicken breasts (or tenders) then flank steak. I’ll also add chickpeas or other type of bean if making the salad as a dinner. I marinate the meat early in the AM so it is ready when I come home from work. If salmon or other type of fish fillet, I’ll prepare a lemon, dill and garlic type sauce or some combination of citrus juice, fresh ginger, GF soy and pressed garlic. I’ll also press half a jalapeño to give life to the dressing or marinade.

The salad I made today includes artichoke's hearts; black olives; broccoli; carrots; celery; shredded Italian cheeses (mix of Asiago/Fontina/Mozzarella/Romano); Prosciutto; radishes; and romaine lettuce.
Our dressings are homemade. I have fun making dressings because there are endless combinations. Today, I used balsamic vinegar, olive oil and sprinkles of garlic and onion powder, with ground pepper and a hint of salt.

Bottom line, this is a simple dish that begs for your creativity in combinations of ingredients and dressings.

Tempo Preparazione:
Porzioni: 6 bowls
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Ingredienti

Cost per serving $1.36 vedi dettagli
  • For the salad....
  • All ingredients chopped except the carrots.
  • Romaine lettuce
  • 1 can each black olives and artichoke hearts (water not marinated)
  • 2 celery stalks
  • 2 carrots
  • Quarter cup of pre-mixed Italian cheese or your favorite
  • Half pound of thinly sliced Prosciutto
  • Small head of broccoli
  • 10 radishes
  • For the dressing we just used couple swirls of Balsamic Vinegar, EVOO with sprinkles of garlic and onion powder, and salt and pepper.

Istruzioni

  1. Rinse the romaine leaves and open and drain the cans of black olives and artichoke hearts.
  2. I use a salad spinner to remove as much of the moisture on the romaine leaves before chopping.
  3. Rinse the other ingredients and prep them for chopping.
  4. Put the chopped ingredients in a big mixing bowl.
  5. Cut a bit of both ends of the carrots, peel the skin and shave over the chopped salad.
  6. Fill the two flat bowls with the salad mix.
  7. Prepare the dressing in a small mixing bowl to individually ladle on the salad.
  8. Mangia.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 105g
Recipe makes 6 servings
Calories 71  
Calories from Fat 41 58%
Total Fat 4.93g 6%
Saturated Fat 0.8g 3%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 402mg 17%
Potassium 184mg 5%
Total Carbs 7.04g 2%
Dietary Fiber 3.2g 11%
Sugars 1.55g 1%
Protein 1.39g 2%
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