It’s finally really summer here in the Pacific Northwest. It was 90° last Saturday and as I write this on Wednesday night I see that it’s supposed to hit 90° again the next two days. This has me thinking about salads. I know we should eat salad all year around because the raw veggies are good for us, but they just seem more appealing when the weather gets hot.
Tonight I made a chop salad that turned out really good. Now this particular recipe is just a suggestion for making a chop salad, though it did turn out pretty awesome. But the real key to a chop salad is not so much in what vegetables you put in the salad as how you chop them. The pieces need to be very small and you have to mix it up with the dressing before serving.
1 heart of romaine lettuce
½ English cucumber
4 oz shredded carrots – I used packaged shredded carrots
¼ cup honey glazed pecans
¼ cup Martin’s Swiss dressing
Cut romaine lettuce across the head in thin slices, then cut the opposite direction so you have small pieces of lettuce. Cut cucumber into ¼ inch cubes or smaller. Mix lettuce, cucumber, carrots, and pecans in a large bowl. Pour dressing over the top and mix well.
Alternatives: Other vegetables that work good for chop salad are tomatoes, sweet peppers, onions, jicama, snap peas, frozen green peas (thawed), and olives.