Italian Chopped Salad


Chop salads are the best.  Little pieces of everything all in one bite.  For real, what’s not to love about that.  No embarrassment from giant chunks of lettuce falling out of your mouth. Seriously thats the worst.  Nothing like sitting at a restaurant or wherever, eating your salad and suddenly you have huge leaves falling on your lap or trying to push them into your mouth trying to act ladylike.  It just ain’t happening.  I’m one of those people who gets super grossed out by watching others eat with their mouth open or use their fingers to eat food that isn’t finger food.  Like salad.  Unless you’re under the age of 5 that is just not acceptable behavior.

Enough about that.  There’s this restaurant we go to, ok it’s practically the only place in town we go to.  It’s safe, so I don’t get sick, and they use as many natural ingredients as they can.  One of their specials this month is a Chop Salad.  It looks amazing too.  I tried to order it yesterday but sadly it has chickpeas and they premix it.  Since this body can’t tolerate legumes I chose not to order it and I’ve been craving it ever since I saw it.

Today I remedied that situation and concocted my own version that’s Paleo.  If you’ve been reading my blog for awhile then you know I typically give variations for ways to make the recipe your own.  Some of those tips may seem obvious to some of you but keep in mind that a lot of people are new to Paleo or cooking in general and really need ideas like that.  Scroll down past the recipe for the variations.

Paleo Italian Chopped Salad

  • Servings: 1-2
  • Difficulty: easy
  • Print

Refer to the blog post for many tips and variations

INGREDIENTS

  • 2 cups romaine lettuce, chopped into small pieces
  • 1 cup cooked chicken breast, chopped
  • 1 cup cauliflower florets, chopped into small pieces
  • 1 cup cucumber, diced
  • 1/2 cup natural black olives, cut into fourths
  • 1 roma tomato, seeded and diced
  • 1 green onion, stem and greens, sliced
  • 1/4 cup loosely packed basil, cut into a chiffonade (click link for video on how to do this)
  • 1/4 cup loosely packed fresh parsley, chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 cup Tessemae’s Lemon Garlic Dressing (see pic below)

DIRECTIONS

  1. Prep all ingredients according to ingredients list.
  2. Place all ingredients in medium mixing bowl as you chop.
  3. Pour dressing over the salad.
  4. Using tongs, mix salad until thoroughly mixed and coated.
  5. Devour!

http://www.paleohope.com

**TIPS AND VARIATIONS**

  • Don’t like raw cauliflower? Leave it out 🙂
  • Swap out the dressing for the Tessemae’s Balsamic Dressing (it’s so good!)
  • Use grape tomatoes in place of Roma and slice in half
  • Double up the protein source if you need more
  • Use canned salmon or tuna in place of the chicken
  • Add a hard boiled egg
  • Trade the Black olives for Kalamata olives
  • Primal?  Add in some feta cheese!
  • Toss in some sunflower seeds or pumpkin seeds
  • Double the recipe to make two very filling adult dinner salads

 




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