chop chop salad recipe.
Chop Chop Salad
Salad:
1 head romaine lettuce or 1/2 head green cabbage (diced)
4 tomatoes (finely chopped)
1 bell pepper - any color (diced)
1 dry Italian salami - 8 oz (diced)
1 cup mozzarella or pepper jack cheese (diced)
1 cup cooked turkey or chicken (diced)
1 can garbanzo beans - 15.5 oz (drained and rinsed)
1/2 cup green onions (thinly sliced)
Combine all salad ingredients into a bowl and mix. Pour dressing over and toss to mix.
Dressing:
1/2 cup red wine vinegar
2 tablespoons fresh-squeezed lemon juice
1 tablespoon Dijon mustard
3 garlic cloves (minced)
2 teaspoons dried oregano
1 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 cup olive oil
Place all ingredients except olive oil into food processor. Blend for 30 seconds. Slowly drizzle in olive oil, blending until emulsified.
Note: This recipe is very forgiving. Feel free to use the cheese you have on hand, bypass tomatoes if you don’t like them, or add in an extra bell pepper. I have found that cabbage holds up better than romaine if you think you’ll have leftovers.
Recipe adapted from the 1999 Simply Classic Junior League of Seattle Cookbook. A 2002 edition of this same cookbook is available here.