Chop Salad

By AzWench

Whether you call it Chop Salad or Chopped Salad, this full meal favorite stars on many restaurant menus, and is a great make-ahead salad for entertaining or everyday. Almost any ingredient that can be chopped into cubes works here, so keep the recipe in mind for leftovers: roast beef, or pork, or poultry, any cooked vegetable, and any bits of cheese you might have in the fridge. And consider rolling the chop salad up in a large tortilla for a great, and portable, wrap meal. Avocado adds its wonderful texture and nutty flavor.

Ingredients

• Dressing:
• 1/4 cup Olive Oil
• 1/4 cup Red Wine Vinegar
• 1 tablespoon Dijon Mustard
• 1 tablespoon Onion, minced
• 1 clove Garlic, minced
• 1/2 teaspoon Salt
• Few grinds Black Pepper
• Salad:
• 2 Chilean Hass Avocados
• 1 to 2 cups Turkey or Chicken, cooked and cubed
• 1 cup Salami, cubed (optional)
• 4 ounces reduced fat Mozzarella Cheese, cubed
• 1 cup Italian Parsley, coarsely chopped
• 1 bag (10 ounces) Romaine, chopped

Preparation

Step 1

Dressing:

In large salad bowl combine oil, vinegar, mustard, onion, garlic, salt and pepper and whisk to blend.

Salad:

Cut avocados in half, remove pit, and peel. Cut into chunks. Add to dressing in bowl and toss gently to coat. Add all remaining ingredients and toss gently to mix.