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.
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