Friday Foodspiration: Nothing Fancy Chopped Salad

I think there is nothing better on a sunny spring day than a veggie-loaded chopped salad. A rainbow of toppings means I’m getting a wide variety of vitamins, antioxidants, and phytonutrients.

This salad is simple but very versatile. “As is” it’s a perfect side dish, add some leftover shredded chicken breast for a quick lunch, or top with grilled salmon or sliced flat iron steak for a complete dinner meal.

Ingredients:

Salad

• 2 heads Romaine, chopped
• 1 pint Cherry Tomatoes, halved
• 1 Avocado, diced
• 1 cup Cucumber, diced
• 1/2 cup Walnuts, toasted
• Optional – you could add diced hard boiled egg or Gorgonzola cheese

Dressing

• 1/4 cup Red Wine Vinegar
• 1/2 cup Avocado or Olive Oil
• 1 tsp Dry Mustard
• 1/2 tsp Black Pepper
• 1/2 tsp Dried Oregano
• 1/2 tsp Salt
• 1 clove garlic, minced
• 1 tbs Swerve Sweetener
• 1/4 cup Nutritional Yeast (or Parmesan cheese or omit)

Instructions:

1. For the salad, chop all ingredients and add to a large bowl.
2. For the dressing, combine all ingredients in a mason jar and shake until smooth and creamy (or use a blender).
3. Drizzle the dressing on top of the salad and toss to coat. Once dressed, serve immediately; however, the dressing will stay fresh in the refrigerator for up to a week.