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Chop Salad

By: Chileanavocados.org

"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."

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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 cup 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 (10 ounce) bag romaine, chopped

Directions

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.