Simple Chopped Salad
You can use any vegetable you like raw instead of these–broccoli, cauliflower, snow peas, etc. would all be good. Just chop them all about the same size. You can prepare the veggies in advance, but keep the lettuce separate from any watery ones, such as tomatoes, and assemble the salad just before serving.
Servings: 4
Calories: 127kcal
Ingredients
- 1 heart of romaine
- 1 cup diced carrots
- 1 cup halved grape tomatoes
- 3/4 cup diced radishes
- 3/4 cup diced yellow or red bell peppers
- 3/4 cup diced cucumber (about 1/2 large cucumber)
- 1/2 cup cooked chickpeas
- 2 tablespoons chopped kalamata olives optional
- 2 tablespoons Balsamic-Raisin Vinaigrette (or other fat-free vinaigrette) or more or less to taste
- 1 tablespoon Tofu-Cashew Mayo (or other vegan mayo)
- freshly ground black pepper to taste
- 1 tablespoon chopped walnuts optional
Instructions
- Leaving the base attached, cut the romaine heart lengthwise three times; rotate it a quarter of a turn and make two or three more cuts. Then slice it from top to the base so that you have small, bite-sized pieces. Wash it in a strainer or salad spinner and then spin well to dry.
- Place the romaine into a large bowl and add other vegetables, chickpeas, and olives. Add the vinaigrette and mayo to taste, being careful not to add too much, as well as a generous grating of black pepper, and toss to combine. Sprinkle with walnuts and serve.
Notes
If omitting olives, deduct 12 calories and 1.2g fat; if omitting walnuts, deduct 12 calories and 1.22g fat per serving.
