|1 Red Bell Pepper|
|1 Head of Romaine Lettuce|
|1 Yellow Bell Pepper|
|A handful of Spinach|
|Salt and Pepper|
1 part Red Wine Vinegar
2 parts Extra Virgin Olive Oil
Juice from 1 Lemon
The hardest part about making a chopped salad is all the chopping. However, that is also the best part of making a chopped salad. I love chopping things! Especially, cucumbers, mushrooms, and tofu because they’re soft and they make me feel like I have really good knife skills. Truth is, I need more practice, but it doesn’t stop me from making this light, refreshing, and yummy salad.
Many years ago, my family would go to this California-Italian restaurant and they served a chopped salad that was miles high, full of threads of flaky parmesan cheese, red pepper flakes, lots of crisp lettuce, and a very addictive oil-and-vinegar-based dressing. Eat that with toasted Italian bread smothered with butter and it was the perfect lunch…dinner…oh hell, I would even that for breakfast!
This is version of a chopped salad is reminiscent of that place, but with refreshing cucumbers and bell peppers. I also replaced the cheese with nutritional yeast, but if you’re into that parmesan cheese is perfect. Lastly, a little bit of spinach adds more iron, texture, and beautiful green color. Start chopping!
Grab a good kitchen knife, cutting board, and mixing bowl:
- Start with chopping ROMAINE LETTUCE, BELL PEPPERS, CUCUMBERS, and SPINACH
- Put these ingredients into the mixing bowl
Then make the dressing:
- Mix RED WINE VINEGAR, EXTRA VIRGIN OLIVE OIL, and LEMON JUICE
- Gently cover the dressing over the salad and toss gently with your hands to coat all the ingredients
- Serve in a bowl and sprinkle on some NUTRITIONAL YEAST
Feel free to use any vinegar you like. Balsamic, apple cider, rice wine, and other kinds will probably work just fine. Enjoy!
Go back to: Salads
Read the story that inspired the recipe: 30 day Running Challenge with 10 Delicious Recipes