![]() ![]() The onion slices have a similar shape too, so everything mixes together perfectly. Because both come in round heads, you can slice them into uniform thin strips. In the past, I’ve made chopped salad with romaine lettuce, but I’m obsessed with the mix of iceberg lettuce and radicchio in Gaby’s recipe. Let me know what variations you try!įind the complete recipe with measurements below. That way, I don’t miss the meat at all! You could also replace the salami with chopped sun-dried tomatoes or roasted red peppers. Instead, I season it with a few generous pinches of salt while assembling. Gaby also calls for cubed Genoa salami, but I skip it to make this recipe vegetarian. Dried oregano – This simple, delicious garnish fills the whole salad with fresh Italian flavor.Made with lemon juice, red wine vinegar, shallot, garlic, and dried oregano, it’s bright, tangy, and super easy to whisk together. A lemon vinaigrette – This simple vinaigrette is like a homemade version of Italian dressing.Pepperoncini – With their tangy, spicy flavor, they take this chopped salad to a whole new level!.Pearl mozzarella and provolone cheese – Why use one cheese when you could use two? I love the contrast of the soft mozzarella and the firm provolone.Chickpeas – Try roasting them for extra crunch!.Cherry tomatoes – With all that crisp lettuce and onion, you need something juicy to balance them out.Red onion – For crunch and sharp, oniony flavor.The green and red leaves are so pretty together! Iceberg lettuce and radicchio – They create the salad’s fresh, crisp base.Here’s what you’ll need to make this chopped salad recipe: It comes together in minutes, and it’s absolutely delicious. Enjoy it as a meal on its own or serve it as a side salad, but whatever you do, try it. It’s light, fresh, and filled with tasty mix-ins, so even though it’s healthy, it doesn’t skimp on flavor. ![]() Now that warm weather is finally(!) here, this chopped salad recipe is exactly what I want to eat. You’ll find some recipes that are “light and easy when you want it,” and others that are “hearty and satisfying when you need it.” It’s a celebration of eating whatever makes you feel good, whether that’s a French Onion Grilled Cheese or a fresh salad like this one. Her new book is gorgeous, colorful, and all about balance. Her recipes aren’t entirely vegetarian, but her California-style cooking is always packed with fresh produce. If you’re not already familiar with Gaby’s blog and Instagram, you absolutely should be. ![]() Speaking of fun, this chopped salad recipe comes from my friend Gaby’s new book What’s Gaby Cooking: Eat What You Want. Because the ingredients are, well, chopped, you can get a little bit of everything in each bite, so it’s extra-flavorful and fun to eat! Along with the small contribution of vitamin C, these vitamins help with the normal functioning of the body’s immune system.Who else loves chopped salad? I’m a huge fan of all salads, but chopped salad has to be one of my favorites. Provides folate, a B vitamin that is needed for normal formation of blood and contributes to growth and development in children.ĭarker outside leaves provide beta carotene, which the body converts to vitamin A. Top with bacon mixture and cucumber ribbons.ĭrizzle with dressing and serve. Step 5 Just before serving, cut the chilled lettuce into bite-sized wedges. Add bacon and pepita seeds and gently toss to combine. Add bacon and cook, stirring often, for 4-5 minutes until crisp. Step 4 Meanwhile, heat a medium frying pan over medium-high heat. Step 3 Place the eggs in a small saucepan of water, bring to the boil over medium-high heat, reduce heat and gently boil for 7 minutes. Step 2 To make the dressing, combine all ingredients in a small bowl. Step 1 Wrap lettuce in a clean tea towel and lightly shake then place in a plastic bag and chill for 1 hour. * Pepitas are crunchy pumpkin seeds with the husks removed – they’re sold in some greengrocers and supermarkets. Iceberg lettuce, cucumber, bacon & egg salad Prep 15 mins + chilling time | Cook 10 mins | Serves 4Ģ Lebanese cucumbers, sliced lengthways into thin ribbons ![]()
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