This Chopped Salad is loaded with fresh vegetables and topped with your favorite dressing. You can prep this salad in advance and enjoy it as a side dish or a healthy lunch.
Salads are a great way to relieve the stress of getting dinner on the table because they can be prepped in advance and served over time. I often prep salads on Sunday night for meals during the week. Especially if I’m planning to serve a pasta like this Monterey Chicken Pasta or Roasted Red Pepper Pasta. Chopped Salads are also great to pair with sandwiches like French Dips or these Instant Pot Steak Sandwiches.
How to make a Chopped Salad:
Ingredients:
- lettuce
- yellow bell pepper
- red bell pepper
- English cucumber
- tomatoes
- broccoli
- cauliflower
- celery
- scallions
- carrot
- salad dressing
Equipment:
- knife
- cutting board
- box garter
- Large bowl or storage containers
Instructions:
- Wash the lettuce then dry either with paper towels or using a salad spinner. Shred the the lettuce into bite size pieces. I used a box grater to get long narrow pieces but that is not necessary you can use a knife or your hands to tear it into pieces.
- Wash remaining vegetables and pat them dry with a paper towel. Then chop into small uniform pieces.
- Transfer all the veggies into a large bowl and toss with salad dressing of your choice.
- For advance meal prep follow steps one and two then divide the chopped vegetables into individual bowls with lids or zip top bags and place in the refrigerator until you are ready to make a salad.
How Long Does Chop Salad Last?
Chopped Salad with dressing will wilt and start to breakdown. However, storing the ingredients separately will extend the shelf life the ingredients salad to three days. For tips on how to make keep lettuce fresh in the fridge longer read my tips in this post.
Variations and Substitutions:
- The best part of this salad is that it is very versatile. You can leave out any vegetables you don’t like or have on hand. You can also add any vegetables you you would like as well.
- Make this salad a meal by adding a protein such as chicken, turkey, ham or bacon. You could even add a plant based meat alternative to keep this salad strictly vegan.
- Add some spice with you favorite pepper try pepperoncinies, banana peppers, or cherry peppers for a mild heat or jalapeños for a bit more kick.
What can I serve with a Chopped Salad?
This recipe is really perfect as a side for just about main dish. Some suggested recipes are listed below:
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
Chopped Salad
Ingredients
- 1 head iceberg lettuce shredded
- 1/2 cup finely chopped yellow bell pepper
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped English cucumber
- 1/2 cup finely chopped tomatoes
- 1/2 cup finely chopped broccoli florets
- 1/2 cup finely chopped cauliflower florets
- 1/2 cup finely chopped celery
- 1/2 cup scallions thinly sliced
- 1 medium carrot shredded
- Dressing of your choice
Instructions
-
Wash the lettuce then dry either with paper towels or using a salad spinner. Shred the the lettuce into bite size pieces. I used a box grater to get long narrow pieces but that is not necessary you can use a knife or your hands to tear it into pieces.
-
Wash remaining vegetables and pat them dry with a paper towel. Then chop into small uniform pieces.
-
Transfer all the veggies into a large bowl and toss with salad dressing of your choice.
-
For advance meal prep follow steps one and two then divide the chopped vegetables into individual bowls with lids or zip top bags and place in the refrigerator until you are ready to make a salad.
Recipe Notes
Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes.
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