CHOP SALAD
MAKES 8 SERVINGS
Description
Whether you call it Chop Salad or Chopped Salad, this full meal favorite stars on many restaurant menus, and is a great make-ahead salad for entertaining or everyday. Almost any ingredient that can be chopped into cubes works here, so keep the recipe in mind for leftovers: roast beef, or pork, or poultry, any cooked vegetable, and any bits of cheese you might have in the fridge. And consider rolling the chop salad up in a large tortilla for a great, and portable, wrap meal. Avocado adds its wonderful texture and nutty flavor.
Ingredients
Dressing
- 1/4 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 tablespoon Dijon Mustard
- 1 tablespoon Onion, minced
- 1 clove Garlic, minced
- 1/2 teaspoon Salt
- Few grinds Black Pepper
Salad
- 2 Chilean Hass Avocados
- 1 to 2 cups Turkey or Chicken, cooked and cubed
- 1 cup Salami, cubed (optional)
- 4 ounces reduced fat Mozzarella Cheese, cubed
- 1 cup Italian Parsley, coarsely chopped
- 1 bag (10 ounces) Romaine, chopped
Instructions
Dressing
In large salad bowl combine oil, vinegar, mustard, onion, garlic, salt and pepper and whisk to blend.
Salad
Cut avocados in half, remove pit, and peel. Cut into chunks. Add to dressing in bowl and toss gently to coat. Add all remaining ingredients and toss gently to mix.
Nutritional Information per serving - calories 215, fat 17g, saturated fat 4g, protein 11g, carbohydrates 6g, cholesterol 22mg, sodium 297mg, fiber 2g.