Build Your own Global Salad

Chopped Salad in Any Style

Unlike a tossed salad the chop salad holds a bit of everything in every bite. Think of it this way … It’s similar to a hearty soup vs a broth. The flavors are layered and filling. The basics are similar for each salad: iceberg for crunch, romaine for earthy taste with a bit of bitter, red or green onions, bell pepper or jalapeno (optional), tomatoes (prefer Roma), cheese, and broccoli (optional). Chop each, see photos for size. (Click on picture to enlarge.) Next is adding your signature ingredients to make it your own.

Note: If you have a bag of greens mix like spring mix this works well for the lettuces, too. Chopping this is quite easy. Place the mix in a large glass, ceramic or stainless steel bowl and use two sharp knives with shorter blades, like a steak knife blade. Hold a knife in each hand. Place the blades down (perpendicular) into the mix to the bottom of the bowl. Criss cross as you cut. This goes quickly. Cut until you achieve bite size leaves.

Here are some suggestions for adding your touch to the basics, omit what you aren’t into:

Mexican Salad:
Black beans-rinsed
Avocado
Pepitas-salted
Crushed tortilla chips
Sweet Corn
Green chilies
Mexican cheeses or pepper jack in a pinch
Meat: carnitas or steak

Greek Salad:
Cucumber
Kalamata olives
Feta Cheese
Garbanzo beans-rinsed
Sprinkle of oregano

Italian Salad:
Olives
Cannellini beans-rinsed
Garbanzo beans-rinsed
Peperoncini
Italian meats: salami, mortadella, cooked Italian sausage slices
Parmesan cheese

Little Extras:
Croutons
Peas
Dried cranberries
Raisins
Candied pecans

With each of these salads I use a good sprinkle of seasoned rice vinegar (Seasoned usually means it’s sweetened with corn syrup, unfortunately. You can use unseasoned and add just a pinch of sugar. Stir until dissolved.) and a sprinkle of a best extra virgin olive oil.

Here are a few other dressing recipes you might enjoy.

French Dressing

Italian Dressing

Blue Cheese Dressing