When you eat a salad a day, it’s easy to fall into a boring rut. We have tried to remedy this by having a larger salad as the main dinner entree every once in a while. Last week I decided to try my hand at making a “chop salad.” I’ve had these at restaurants before… most recently (and by that I mean over two years ago) at the T-Rex Cafe (where they call it Chop! Chop! but they should call it a “CHOMP salad” b/c it’d be so much cuter).
Anyhow… all I had on hand for greens were mixed baby Spring greens, which I read might not be crisp enough for a good texture, but I tried it anyway, and would you believe that MY KIDS each ate a full helping of this?!! A full helping of SALAD! Cora even asked for more!
I suggest using kitchen shears to snip loose leaf greens rather than actually chopping them – I think that helped prevent wilting. Here’s the “recipe,” but there really aren’t measurements for this one – make as much or little as you need!
Chop Salad with Feta
Ingredients:
lettuce (we used about 1/2lb for our fam)
chopped onion
diced tomatoes (we used cherry tomatoes cut in fourths)
shredded or diced carrots
cooked, chopped bacon
walnut pieces
crumbled feta cheese
Directions: Combine & enjoy!!
Other add-in ideas:
black olives
bell peppers
cucumber
radishes
bleu cheese
This post is linked to Healthy 2day Wednesday.
Yummy! I love feta! It can be used on numerous dishes & even simple ones like salads!
Thanks for linking up at Healthy 2day Wednesdays last week! Hope to see you add a post this week!