Perhaps my favorite thing about chopped salads is when you take a bite containing all of the contents of the salad, and they mix together to form a completmentary fusion of taste. This perfect bite is possible with the right amount of dicing or use of a food processor. What I have named the “All In” chopped salad may also be called “Quick, your vegetables are at their peak freshness, make a salad with all of them”. So, here my friends, is the delightful mixture of protein and raw vegetables.
4 cups of mixed greens, cut into small strips
1 orange bell pepper, diced
1 cup grated mozzarella cheese or tofu
3 slices of lean turkey meat, diced
2 hard boiled eggs, sliced
1 avocado, small cubed
2/3 cup corn
1 tomato, diced
Dressing:I cheated. Low fat gluten free greek dressing straight out of the bottle. This salad would easily be great drizzled with balsamic vinagarette as well.
A few notes: As stated above, the key to a good chop salad is getting all of the vegetables cut small, including the lettuce. I use my meat cutting scissors to cut the greens into small strips that will easily mix with the other veggies, and absorb flavor of the dressing.
A note on hard boiling eggs: I did some research and found the method to hardboil eggs getting the nice yellow center instead of the grayish yolk finish that can plague hard boiled eggs. Begin by filling your pot with water, placing your burner on high, and immediately placing the eggs in. Once the water has begun to boil, begin timing them for 10 minutes. At the 10 minute mark, immediately remove them and place them in a bowl of cold water for 3-5 minutes. Then peel and admire your gorgeous golden center.
This chop salad serves 2 as an entree, 4 as a side salad.
Enjoy, and make your day great!