Sunshine Chopped Salad Recipe

Yields: 4-6 servings
Prep Time: 15 minutes

Ingredients: Salad

Base:

  • 4 cups chopped romaine lettuce or mixed greens

Veggies:

  • 1 cup chopped cucumber
  • 1 cup chopped bell pepper (orange, yellow, or red for color)
  • 1 cup chopped broccoli florets
  • 1/2 cup chopped red onion
  • 1/2 cup cherry tomatoes, halved

Additions (Choose Some or All):

  • 1/2 cup shredded carrots
  • 1/2 cup corn kernels (fresh or frozen and thawed)
  • 1/2 cup cooked chickpeas or white beans
  • 1/4 cup sunflower seeds or pepitas
  • 1/4 cup crumbled feta or goat cheese
  • Grilled chicken, shrimp, or tofu (for added protein)

Ingredients: Dressing

Citrus Base:

  • 1/4 cup extra virgin olive oil
  • Juice of 1 large orange or 2 smaller oranges
  • 1 tablespoon lemon juice
  • 1 tablespoon rice vinegar or white wine vinegar

Flavor Enhancers:

  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Optional Zing:

  • 1/2 teaspoon grated fresh ginger

Instructions

  • Prep the Veggies: Wash and chop all vegetables into bite-sized pieces.
  • Assemble the Salad: In a large salad bowl, combine the romaine or mixed greens with your chosen vegetables and additions.
  • Make the Dressing: In a separate jar or bowl, whisk together all the dressing ingredients. Taste and adjust sweetness, acidity, or salt as needed.
  • Dress and Toss: Pour the dressing over the salad. Toss well to coat everything evenly.
  • Serve: Enjoy immediately for the freshest flavor or chill in the refrigerator for a short time before serving.

Tips:

  • Get Creative: This salad is incredibly versatile. Swap in other crunchy veggies, nuts, cheeses, or cooked grains you like!
  • Make Ahead: Prep the dressing and veggies in advance. Store separately in the refrigerator and assemble just before serving.
  • Leftovers: The dressed salad will keep for a day or so in the refrigerator, but will lose some of its crispness.

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