How to Make Chopped Salads

Salads are a great way to get some vegetables into your diet. They are also a great way to clean out the fridge of any vegetables about to go bad. So, today I’m going to share with you my favorite chopped salads recipe. This easy salad recipe takes only 10 minutes to make and is perfect for lunch or dinner.

Let’s start with the recipe for making the salad, which I love because I love this salad. It’s my favorite, chop salad, and we got a lot of chopping. So let’s get started.

Chopped Salads

I will share 2 ways in which you can make chopped salads.

Italian Chopped Salad

For this chopped salad, we will use romaine hearts. They are tender, more flavorful, and easy to chop.

First, take a big serving platter to chop up four tomatoes. Then, dice up two avocados. Next, we will need to chop up a small bunch of green onion. I prefer chopping in little small rings.

Take the chopped tomatoes. Then take a pound of previously cooked and roughly chopped bacon. If you don’t want to use bacon, you want to spruce it up a little more. Next, dice two chicken breast halves you boiled earlier and ran under cold water to chill. And then lay this on the other top side.

And to complete this salad, top it with fresh, crumbled blue cheese. I’m sure you are going to love this salad too.

Chopped Veggie Salad

I am sharing a salad with which I have been fairly obsessed. So let’s proceed with making a clean and delicious chopped detox salad. Now the secret to making a great chopped salad is to chop your veggies into a food processor. This gets the veggies nicely fine. So much so that you can eat them with a spoon. And it makes the job a whole lot faster.

So let’s start by chopping up the veggies that make up the base of this salad, starting with some broccoli. Give your veggies a rough chop before putting them into the food processor. Cut them into nice bite-sized pieces, which makes it a lot easier for the food processor to break them down.

Now add some cauliflower, red cabbage, and a few leaves of fresh kale. And four peeled and chopped-up carrots. Finally, add some clean, fresh parsley. Then toss all veggies into a nice big bowl. And to finish it up, add some texture and extra flavor with crunchy chopped-up roasted almonds, and a few tablespoons of sunflower seeds.

Then add 1/4 cup of roughly chopped dried cranberries as well. So that’s the big base of our salad. Set them aside and make the dressing starting with two cloves of crushed garlic and one tablespoon of fresh minced ginger. That’s going to give it a little kick. Next, add a cup of freshly squeezed lemon juice, one teaspoon of Dijon mustard, and one teaspoon of honey.

Then, 1/4 cup of extra virgin olive oil. A pinch of salt and a bit of black pepper. Whisk that all together. And then drizzle this dressing right on top of that salad and gently toss everything together.

Conclusion

Salads are something that can last you a couple of days. And I am telling you, you will become addicted to these salad recipes. It’s full of flavor and texture. You can get the bright lemon in that salad dressing with the depth of those crunchy roasted almonds and the sweetness from the cranberries sprinkled throughout.