Chopped Salad


I love a good chopped salad.  Everything resembles the same size.  Lots of flavors.  Lots of textures.  Lots of colors.  Homemade dressing to tie it all together.  So yum!  A perfect compliment to a dinner meal or for a great lunch!


What I love about a chopped salad is the versatility of ingredients you can choose from.  I used romaine lettuce, purple carrots, snap peas, celery, golden beets, cucumber, and salami.  I finely chopped the lettuce, carrots, snap peas, cucumber and salami, and used my mandolin to julienne the golden beets and cucumber.  I made a simple fresh parsley vinaigrette for a dressing and tossed it all together with some fresh grated pecorino romano.  Seriously good eats!  And perfect for those of you who are like like me and require exciting salads.  I have no interest eating a boring salad!


Some other ideas to add to you salad creation are are radish, broccoli, fennel, zucchini, tomato, hard boiled egg, quinoa, or peperoncini.  I intended to add quinoa to this salad recipe but forgot about it in the fridge.  Oops.  The bottom line is spice it up and eat your greens!!!

Chopped Salad

Chopped Salad

A crunchy mix of veggies and greens dressed with a homemade parsley vinaigrette.


  • romaine lettuce
  • purple carrots
  • snap peas
  • celery
  • golden beet
  • cucumber
  • fresh grated pecorino romano
  • dressing:
  • 1 cup packed parsley leaves
  • 1 tablespoon sized piece of shallot, chopped
  • 1 clove garlic, minced
  • 2 tbsp white wine vinegar
  • 1/2 cup olive oil
  • s&p


  1. Make dressing: combine all ingredients in a bowl and blend using an immersion blender (or use a small food processor). Place in fridge to chill.
  2. Assemble salad: chop all veggies to a small and somewhat uniform size. Use a mandolin if you have one to julienne the beets and cucumber. Place in a large salad bowl.
  3. Toss salad with pecorino romano and dressing. (You most likely will have leftover salad dressing; store in fridge and use within 5 days).
  4. Eat happily!


Here is the original recipe for the dressing I used:

Leave a Reply

Your email address will not be published. Required fields are marked *