Whew, boy. We stumbled in the door at 9 o’clock this morning after 12 hours of flying home from Buenos Aires. Although I’m feeling a bit wacky, I’m determined to power through and attack several items on the day’s to-do list (including make a dent in the mountain of laundry on my bedroom floor!) After a week of eating Argentinian steak, crispy empanadas and drinking way too much Malbec, I’m ready for some clean, healthy flavors. Enter my go-to chopped salad, incredibly nutritious and thrown together with any combination of veggies hiding in the fridge. I’ll be eating this for lunch with a piece of grilled salmon today…and maybe tomorrow…and probably Thursday, too. Follow the jump for the recipe!
Crunchy Chopped Salad
*You can use any or all of these ingredients, depending on preference and whatever veggies are lurking in your vegetable drawer.
- carrots, chopped
- celery, chopped
- red or yellow bell pepper, chopped
- cherry tomatoes, halved
- cucumber, chopped
- red grapes, halved
- basil, chiffonade
- blue cheese, crumbled
- maldon sea salt and freshly ground black pepper
- good quality balsamic vinegar
** I didn’t list any amounts – if you’re making this for yourself, just eyeball it. If you’re serving a group, make a huge bowl, because this salad is awesome the next day. It’s really that simple!
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