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Ranch dressing being poured from a glass pitcher onto Chopped Salad on a white plate.

Chopped Salad

This Chopped Salad is the perfect side to accompany any meal. Loaded with vegetables and topped with your favorite salad dressing make this salad perfect for completing any meal.
Course Dinner, Main Course
Cuisine American
Keyword Corn Side Dish, salad, side salad
Prep Time 25 minutes
Servings 8 servings

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

  1. 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.
  2. Wash remaining vegetables and pat them dry with a paper towel. Then chop into small uniform pieces.
  3. Transfer all the veggies into a large bowl and toss with salad dressing of your choice.
  4. 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.