Sometimes you’re left with a “bit of this” and a “little of that” of fresh produce in your fridge. What to do?
To the rescue … a chopped salad! I made mine with tomatoes, lettuce, cabbage and green bell peppers. Here’s what I did plus some more ideas for chopped salads …
Everything but the Kitchen Sink Chopped Salad
A chopped salad is known for containing small pieces of fresh produce, usually vegetables. You’re limited only by your imagination. Possibilities include onions, bell peppers, carrots, tomatoes, celery, lettuce, spinach, cabbage, zucchini, cauliflower, broccoli, kale, peas, radishes, cucumbers, cooked corn cut from the cob and zucchini. Chopped salads are a delicious dish for cleaning out your refrigerator.
Additional foods tossed into a chopped salad, but not necessarily chopped, include individual cooked shrimp; nuts; sunflower seeds; strips of grilled or broiled steak; beans such as black or garbanzo beans; boiled egg slices or wedges; cubed ham; bacon bits; cheese; olive slices; and fruits such as mandarin orange wedges, blueberries and apple chunks.
- An assortment of vegetables; plan on enough to make about a 1-1/2 to 2 cup salad per person
- Additional cooked meat, eggs, cheese, cooked dry beans, lentils, nuts, seeds, etc. if desired
- Salad dressing of your choice
- Salt and pepper to taste, if desired.
- Prepare vegetables shortly before serving. Wash all vegetables, even if you plan to remove the skin. Smaller-sized produce can be used “as is;” larger vegetables, such as greens, carrots and so on are chopped into smaller pieces. Mix together.
- Mix in any additional meat, cheese, etc.
- Toss with about 1-2 tablespoons of dressing per each two cups of vegetables. Start with the smaller amount of dressing and add more if needed. Serve.
- A chopped salad may be easier to eat served from some type of dish with sides.
Recipe created by Alice Henneman, MS, RDN