I have a serious weakness for chopped salads.
A crunchy salad that features a huge mess of raw veggies and a light vinaigrette? A salad where every bite includes a little bit of everything? Every forkful is mixed perfection? Oh my.
This Asian-style chopped salad with a 5-minute homemade soy ginger dressing is amazing. Such great colors and such great texture from all the different veggies and such great flavor from the easy dressing. (It’s the same one I use in my brown rice Buddha bowl.)
Plus, all you have to do is chop, mix, shake and combine. Couldn’t be simpler!
I love having this chopped salad at the beginning of the week. It feels so clean and fresh and is a great way to kick off a week. Plus, it can leave you with extra veggies, which encourages me to use them later in the week. Usually, I’ll roast the extra broccoli and cauliflower, and snack on the carrots and snow peas. More veggies!
I imagine this could be stretched to feed 4 people, but I wrote it as 2-3 because we took it down. No leftovers for lunch the next day, sadly. I’ll just have to double up and hide part of it next time. I can’t be trusted near a chopped salad.
Two tips before I leave you:
1. You can buy your veggies at the salad bar at the grocery store if you don’t want to have a full head of broccoli and cauliflower and a whole bag of carrots, etc.
2. You should probably buy the whole head of broccoli and cauliflower and bag of carrots. Reserve the extra veggies for another meal later in the week — roasted veggies or a quick stir fry — or chop and keep them on hand for snacking with a dressing or dip.
Go stick your face in this salad. Just remember to come up for air.
** What’s your favorite salad to order in a restaurant?