Chopped Summer Salad

by - June 26, 2018



I know I am not alone when I say that I crave light meals during the hot summer months.   I could eat a light salad every night but K (my husband), not so much.  He needs a little more substance usually in the form of protein.  This salad has a nice balance for both of us.  It is loaded with fresh vegetables and yummy proteins, extra vegetables on my plate and the majority of proteins for K.  I made this salad for us on Monday night, it was the first time I had made it in a while, maybe a year.  I was kicking myself thinking 'why don't I make hearty salads more often?'.  You will be seeing more of these from me soon.  I'm already planning a chic pea salad and maybe one using black bean pasta.  For today, here's my recipe for this Chopped Summer Salad;





Ingredients:
Homemade Vinaigrette (recipe below)
One Bag of Baby Spinach
5 oz. Cherry Tomatoes
One Small Red Onion
8 oz. Whole Kernel Corn (about 2 or 3 ears)
3 Hard Boiled Eggs
One Large Handful of Chopped Turkey or Ham
One Large Handful of Genoa Salami
3 or 4 Slice and Crumbled of Cooked Bacon
Crumbled Blue Cheese

Homemade Vinaigrette
1/4 Cup Apple Cider Vinegar
1/4 Cup Good Olive Oil
3 Tbsp. Dijon Mustard
2 Tsp Oregano (dries or fresh)

The Process:
Start by making the vinaigrette, which needs to made an hour in advance so that the flavors can marinate.  If you don't have an hour, make it the day before and put it in the fridge.  The process is simple, mix all the vinaigrette ingredients together and whisk until blended well.

The next step is the chopping.  Slice the red onion into thin half circles and slice the hard boiled eggs into hearty pieces or quarter them.  Chop the cherry tomatoes in quarters, chop the turkey or ham and Genoa salami into chunks the size of a thumb nail.  Crumbled the bacon and blue cheese.  You can buy already crumbled blue as well.  Time to assemble, by tossing the spinach and red onions with some of the vinaigrette.  Add one tablespoon of the vinaigrette to the bowl of spinach and onions at a time and toss.  Keep adding vinaigrette until the spinach and onion mixture is well coated.  Separate the spinach mixture into two bowls (extra spinach for me).  Next, spread the desired amount of toppings on top of the spinach mixture (more tomatoes and corn for me, more ham and salami for K).  Top that with the crumbled blue cheese and bacon and voila!  Dinner is served!  Most likely there will be little bits leftover or maybe not.  After I assembled my salads I left out the extra vinaigrette, blue cheese and bacon for us to add as we ate.  I used more vinaigrette and blue cheese while K used more bacon, not at all surprising.



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