The salad doesn’t often manage to be a full meal for my crew, but this chopped Italian salad offers us all the boxes with plenty of meat and cheese, crispy fresh vegetables, rich olives and pepperoni and discarded with a peculiar Italian seasoning.
Italian chopped salad
This is an amazing food choice for summer and evening. Divide the prepared salad into separate containers or zippered bags. Place tissues in containers or bags to help absorb any moisture collected and the salad will stay longer.
When you are ready to enjoy a salad, drizzle with a portion of the salad and sprinkle with Italian flavor and toss before serving or eating. If you are like me, you can add cubes, potato chips, or even a herbal bread that roasts some garlic and enjoy the carb flavor of the salad.
Chopped Italian salad
The key to chopped salad is to make each bite the same. My family is a little crazy about chopped salads and they often comment on how great each flavor is. One of my boys even insisted on eating his salad with a spoon. The spoon will never make me laugh.
I’m willing to bet that after your first bite, you’ll agree that it’s worth taking a few minutes to chop things up. To make a chopped salad, just cut all the very small ingredients and get as close to the same size as possible.
Want a shortcut to chop salad happy? Check out this salad chopping bowl. I rarely pick up a task kitchen tool, but this salad chopper has made me laugh for weeks.
To clean the salad greens, nothing can be better than the original salad spinner. Apparently, salad making tools earn space in my kitchen because I use the spinner several times a week to clean various vegetables.
In warm or cold weather, year-round, I tend to be associated with salad recipes. If you haven’t figured out how to eat salad every day, I wrote this a few years ago and filled with many tips and instructions to keep your salad fun and crave day after day.
If you enjoy a chopped salad like we do, this bacon, grilled cheese and shrimp salad combines crunchy bacon, garlic shrimp, ripe avocado, juicy tomatoes, sweet corn and cream cheese, and a variety of brightly colored fresh passleys to light up all the flavors.
Serve: 8
Salad instructions
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Place lettuce, cabbage, pepper, red onion, cucumber, olive, pepperoni, tomatoes, salami, cheese, parmesan and basil in a large bowl. Combination of toss and tricks.
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If eaten immediately, drizzle with seasoning and toss. If made in advance, store the salad ingredients in an airtight container and toss with dressings when preparing for consumption.
Calories: 351KCAL · carbohydrate: 6g · protein: 11g · Fatty: 33g · Saturated fat: 7g · Polyunsaturated fat: 3g · Monounsaturated fat: 18g · cholesterol: 27mg · sodium: 970mg · Potassium: 219mg · fiber: 2g · sugar: 2g · Vitamin A: 636IU · Vitamin C: 36mg · calcium: 134mg · iron: 1mg
