Sure, it might mean a little more prep work, but chopped salads are a great way to pack in the nutrition.
Chopped salads are some of my favorite salads.
I love to put everything into one bowl and mix it with a simple vinaigrette. This particular chopped salad was inspired by a salad I ordered at a local restaurant when I went out with my mom and sisters for my birthday. The red wine vinaigrette is really simple to put together, and I found it to be a great match for the ingredients in this chopped salad.
Feel free to add in more sunflower seeds if you’d like.
Sunflower seeds improve skin health and they reach the top 10 list of food rich in vitamin E, copper, vitamin B, and phosphorus. Phosphorus is important for maintaining strong bones. Its function in the body is to strengthen and detox. The more high-protein foods a person eats, the better the body can absorb phosphorus. Romaine lettuce gives you a good dose of calcium and tomatoes are a good source of potassium.
Chopped Salad with Red Wine Vinaigrette
- 2 slices turkey bacon
- 1 romaine heart chopped
- 5 cherry tomatoes chopped
- 5 slices deli-roasted chicken breast chopped
- 1 large hard boiled egg peeled and chopped
- 1 Tablespoon sunflower seeds
- 1/8 cup cheddar cheese shredded
Red Wine Vinaigrette:
- 1 Tbsp red wine vinegar
- 2 Tbsp olive oil
- pinch of salt
- pinch of ground black pepper
- 1 tsp dijon mustard
- 1 small clove of garlic minced
- Cook bacon in a medium skillet over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side. Transfer to drain on paper towel. Let cool then chop.
- Combine salad ingredients together.
- Red Wine Vinaigrette: Whisk together red wine vinegar, olive oil, salt, pepper, dijon mustard, and garlic. Drizzle vinaigrette over salad and serve immediately.