Chop Chop Salad & Dressing
When it is hot outside, I love something light, crisp and refreshing to eat. So in accordance with my diet and the warm weather Seattle has been having, I made a Chop Chop Salad! A salad big enough to feed an army, so I've been portioning it out every day for lunch this week. Saves me time in the morning and I'm pretty happy with my lunch everyday!
You will need:
- Lettuce (I used Hearts of Romaine)
- Garbanzo beans
- Sundried tomatoes
- Bell pepper
- Red Onion
Now, I'm not going to give you exact proportions. Because I made a TON and you may not need that much bunny food in your fridge. So use however much you like!
Wash all your veggies & lettuce and drain your Garbanzo beans.
Chop Chop (GET IT?!) your lettuce and veggies. I like my lettuce in strips and my veggies in diced pieces. But you're your own person. You do you.
Slice/Dice your salami.
Add all your goodies to a bowl and mix well. Add dressing and you are good to go!
Need a light, flavorful dressing to go along with this? Easy!
You will need:
- 1 TBS Olive Oil
- 2 TSP Red Wine Vinegar
- 1/4 TSP basil, parsley, oregano, garlic powder, white pepper
Just mix all ingredients together...done!
If you are a making a large salad to eat throughout the week, I wouldn't put the dressing on the salad until you are about to eat it. If you put the dressing on the salad when you make it and let it sit in the fridge, your salad will get soggy and gross.