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living the sweet life

Let’s Do Lunch: Chopped Salad

I am a burger girl through and through. I love burgers and could probably eat one every day if I could. However, sometimes I love a good salad. Crisp vegetables topped with all sorts of delicious things. When I was little, I looooved getting side salads with whatever pasta dish I got out at family dinners and I would drench it in creamy blue cheese dressing. So good. I’m also a vinegar person. The tartness is just amazing.

Anyway, because my schedule is always changing with work, it’s hard to sometimes properly plan out meals. Instead of just defaulting to a burger nearby or at In-n-out, I’ve started going to Chop Stop. It’s honestly one of my favorite places to go to get a quick and healthy meal (to go). You can get a huge salad or wrap for $7 filled with a bunch of toppings. It’s easy, fast, and a better alternative for days where I haven’t had any vegetables.

The day this chopped salad came about in my kitchen, I was seriously thinking of walking over to Chop Stop and getting something to eat. I was about to head over when I opened my fridge and saw that I had all the ingredients to make one of my own. I decided to save those $7 and make a chopped salad myself. And it was delicious.

 

This is SO customizable that I am excited to try different versions for fall. Maybe some roasted butternut squash, walnuts, caramelized onions… Okay, my stomach just growled.

Chopped Salad

serves 1

3 large handfuls mixed greens
1 cup mushrooms
1/2 cup corn (fresh or frozen)
1/4 cup green olives, chopped
2 slices bacon, cooked and crumbled
1 ounce goat cheese
1 tablespoon sunflower seeds

3 tablespoons Olive oil
1 1/2 teaspoons balsamic vinegar
Salt & Pepper
Dried Italian Spices

In a medium sized pan, add a teaspoon of olive oil and heat over medium heat. Add mushrooms and saute until lightly browned and tender. Set aside to cool. Chop mushrooms finely.

Add corn to pan and heat until warmed all the way through. Set aside.

On a large cutting board, chop lettuce greens so they’re bite sized. Add to a large mixing bowl and set aside. Add chopped mushrooms, olive, corn, bacon, crumbled goat cheese, and sunflower seeds.

In a small mason jar, add olive oil, balsamic vinegar, salt, pepper and spices (to taste). Screw on top and shake vigorously until everything is combined. Pour over salad and mix everything together.

Enjoy!

[source: a Confectionary Tales original]



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