M, D and I have gotten into eating chopped salads recently when we have leftover ready-made chicken. In my post on my fave burgers, I said I wasn’t the salad with dressing on the side type of girl, which I’m not. The portions of salad that we usually eat are probably twice the amount that you would expect. It has to be a big salad though because sometimes that’s all we eat for dinner, but we put loads of stuff in it to make it filling. There’s so much you can put into the salad, we’ve constantly switching up what we put in the chopped salad.
Typically, the salad looks like the pic above and yes that’s the usual serving size. The one in the pic doesn’t have any chicken, but usually we put chicken as a filler. In this particular salad, we have:
- romaine lettuce
- chopped walnuts
- feta cheese
- dried cranberries (not pictured)
- apple-cider vinaigrette that M makes (which we soak the walnuts in for a bit so that they aren’t too dry):
- 1 cup extra virgin olive oil
- 1 Tbsp Dijon mustard
- ½ cup honey or maple syrup (real maple syrup is really yummy, I prefer maple syrup because sometimes our honey has crystallized and it’s easier to just pour out the maple syrup)
- ½ cup apple cider vinegar
It’s a lot of dressing, but it will keep for a while, you can always cut the measurements in half or even in quarters. It’s a healthy alternative to store-bought dressing and it’s super easy to make. You can adjust the recipe’s measurements if you prefer it sweeter or more tart.
Other ingredients we have switched up and put into our chopped salad are: strawberries, pears, cherry tomatoes (but not at the same time as apples, strawberries or pears). Sometimes it depends on what’s in our fridge or in season at the time, we might have apples one day and pears the next time. A few times we have forgotten feta cheese, I think the only constants are lettuce, and of course, bacon.