10 Minute Italian Chopped Salad with Balsamic Vinaigrette
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I love having a BIG salad for dinner. And this crunchy savory chopped salad fits the bill. It comes together in about 10 minutes, making it the star of a weeknight dinner, potluck or elevated lunch. Depending on your preference and choice of ingredients, it can easily be made Paleo, Keto, vegetarian or Whole30 compliant.
This is less of a recipe and more of a technique as you can easily vary the ingredients based on what you have on hand. The key to any chopped salad is getting all of the ingredients chopped into small pieces so that you get a lot of variety in taste and texture in each bite. In this case, I focused on making sure I had a balance of savory, salty, crunchy, and creamy from:
This crunchy savory salad comes together in about 10 minutes, making it the star of a weeknight dinner, potluck or elevated lunch. Depending on your preference and choice of ingredients, it can easily be made Paleo, Keto, vegetarian or Whole30 compliant. It works equally well as an entree or a side dish.
Two heads of romaine hearts, chopped small
One bunch green onion, chopped
3/4 can garbanzo beans, drained
1/2cup seedless cucumber, diced
1 avocado, diced
1/2cup tomato, diced
1/4cup carrots, grated or diced
1/4cup radishes, diced
10 large basil leaves, chopped
(optional) 1/4 cup cheese – Feta, Smoked mozzarella or crumbled goat cheese
(optional) 1/4 pound each hard salami and turkey, chopped
For the Balsamic Vinaigrette:
1/4cup balsamic vinegar
3/4cup extra virgin olive oil
Chop all ingredients for salad.
Make vinaigrette by whisking together olive oil and vinegar. Add salt & pepper to taste.
Toss salad ingredients in vinaigrette and serve. You’ll have extra salad dressing.
Leftovers will keep in the refrigerator for a few days.
Feel free to substitute any other produce or meats that you prefer.
For Paleo version, omit the cheese.
For vegetarian/vegan version, omit the meat
For Whole30 compliant version, ensure that lunch meat and vinegar are complaint and omit cheese.
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