Hi Friends! I hope you are having a wonderful week! Things have been crazy busy here, but I’m back today with a quick, easy and filling salad perfect as a side dish or light lunch.
This past week has been beyond crazy! Friday was, of course, Halloween. It was the first time Kellan ventured out door to door and it was a blast. Although he didn’t quite get the whole “trick or treat” concept down and would instead run up to the door and say “I WANT CANDY!”, at least we got him to say thank you. We will work on the other part for next year :) By the 4th house he was also convinced that he had too much candy and needed to go home. Too cute!
Saturday was Kellan’s 3rd birthday. We ventured back to the Portland area so that more of our friends and family would be able to attend. It was a blast! We had lots of friends and family over, and I made this Teenage Mutant Ninja Turtle Cake. From scratch. It was a ton of work, but the look on Kellan’s face when he saw it was totally worth it.
And then yesterday was Ryan’s birthday. I had planned to make him a homemade funfetti cake since it is his favorite. I made it once yesterday morning and it totally flopped. Literally, I tossed it at 1:30 PM and wanted to have the cake done by the time I needed to leave the house at 4:30PM.
I did it.
And now, I am exhausted! It’s days like this where salads like this loaded chop salad really come in handy. It’s chock-full of all kinds of goodies. Lettuce, garbanzo beans, red onion, tomatoes, mozzarella, red pepper and salami all tossed in a balsamic dijon vinaigrette. So many good things it’s impossible to resist. I could probably eat the whole bowl for lunch. I would, of course, on a day like today, wash the whole thing down with a nice glass of pinot gris too.
Now, who’s ready for lunch?
Italian Chopped SaladPrint Recipe
- 5 cups spring salad mix
- 1/4 cup diced tomatoes
- 1/4 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped salami
- 1/2 cup chopped fresh mozzarella
- 1/2 cup garbanzo beans, drained and rinsed
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons country style dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
Prep the salad dressing 30 minutes ahead by simply whisking all ingredients together and allowing to set at room temperature.
Combine all salad ingredients together in a bowl. Toss with salad dressing and serve.