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Salads have always been a favorite. I love veggies and feel good when the foods I consume are full of nutrients. So this was tonight's dinner.
On a recent family outing, we went to Subway. Instead of footlong submarine sandwiches, we opted for the chopped salads. They were very tasty and super filling. I've had tons of chopped salads in my life, but the simplicity of the ingredients in this one, made it seem less daunting to try at home. (While they taste great, I don't often stock wild salmon, heart of palm, or tempeh. Sue me.) But Subway? Yeah, I can handle those ingredients.
For the sake of baking integrity, I bought the OXO salad chopper and bowl. For decades now, my kitchen has been filled with OXO utensils, so I really do like them, but the combo seemed better than most I'd seen and it had really great reviews. One caveat with the double-bladed chopper: if you have something very large and/or tough (carrots, jicama, etc.), you're going to have to chop it up the old fashioned way and then add it to the bowl. The chopper will take forever trying to mince something like that. The items I pre-chopped are listed that way.
Here is my recipe—as if you need a recipe for salad. I know! But some of us are a little deficient in the food creativity department. Amounts don't really matter. Put in as much or as little as you like.
- Baby greens
- Vine-ripe tomato wedges
- Chopped baby carrots
- Peeled and sliced jícama
- Dill pickles
- Celery stalks
- Green onion
- Optional: chicken breast, tuna, or other lean protein
- Salad dressing
- Add all veggies to the bowl and chop like crazy.
- Top with chickpeas, blackberries, and protein if desired.
- Add a few tablespoons of dressing.
Alison Moore Smith is a 57-year-old entrepreneur. She has been (very happily) married to Samuel M. Smith for 36 years. They are the parents of six incredible children and the grandparents to one astounding ginger grandson.
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