Have you seen the latest salad hit in the grocery store isles? Chopped salads. It really is quite an amazing thing, especially for someone who doesn’t like to gnaw on huge hunks of dark leafy greens. The concept of simply chopping up those leaves and other veggies into very small pieces is genius in helping one who may not normally prefer veggies (especially raw leafy ones) and making it quite enjoyable.
Now the chopped salads may seem convenient at the grocery store, and yes are loaded with veggies, but they also come with the dreaded toppings. One similar to this came with sunflower seeds (not bad), faux bacon (not good) and dressing. The ingredients list for the dressing was long, like real long. Hence where the idea to recreate this came in.
I love food and eating. Therefore anytime I see something that looks appetizing or sounds good I try and re-create it to make it healthier, more affordable and more delicious. I must say I fall short in the delicious category often but where there is a will, there is a way! Throw out the ideas of food deprivation and restriction and learn to find ways to eat what you want but without the negative consequences. It is like the ultimate food challenge.
Needless to say, I would have to admit that this is one close rendition of the Dole Chopped Salad found in most grocery stores. Plus, can we talk about how much it makes? Like holey moley chopped salad coming out your ears. The good news, once you chop the veggies, there are lots of options for it. Add some protein and eat it as a main meal or just leave it plain with the dressing and you have the prefect side. It would be a great dish to prep on the weekend and use all week long. Keep the dressing in a separate container and pour on before eating. This will help keep the greens fresh and vibrant.
Enough talkin’ go get choppin’!
- For the Salad:
- 1 small Green Cabbage
- 1 small Red Cabbage
- 1 small head Romaine
- 1 small head Kale
- 2 cups Carrot. shredded
- 4-6 Green Onions
- 1 cup Roasted Sunflower Seeds
- Baked Bacon
- For the Dressing:
- 1 clove Fresh Garlic, minced
- ½ Cup Sweet Onion, diced
- 1 whole Orange, squeezed
- ½ Cup Olive Oil
- ¼ Cup Apple Cider Vinegar
- ¼ Cup Dijon Mustard
- 1 tbsp Honey
- 1 tsp Sea Salt
- 1 tsp Fresh Ground Pepper
- For the salad:
- Chop all vegetables into small pieces and mix in large mixing bowl.
- Add chopped bacon and sunflower seeds. Mix.
- For the dressing:
- Add all ingredients to a blender and blend until well mixed.
- Top salad with dressing and enjoy!