If you’ve been following me for a while you know that I eat a lot of salads. Awhile ago Kris and I had a chopped salad phase. It was a lazy phase in which I bought pre-chopped salad mixes from the grocery store. The only problem is that I didn’t use everything that came in the package. I usually tossed the croutons or tortilla strips and only used the salad dressing about half the time. And then I would add a protein and usually some chopped nuts or seeds. The pre-made salad mixes are a little pricey too. So I finally got in the habit of making my own Chopped Salad Base Mix and then can customize it however I want.
This is not a complicated recipe. I don’t know if I’d even call it a recipe. I just wanted to show you all a way to make salads easier and a staple item in your fridge. My favorite salad base mix is made up of red cabbage, green cabbage, romaine lettuce, and iceberg lettuce. This is my starting point and then I can add whatever I have on hand. Just wash and chop up the lettuces and cabbages into about half-inch pieces and store them in a large covered bowl in the refrigerator. The mix will keep for about a week.
Sometimes I like to add spinach, kale, or shredded Brussels sprouts to the base mix. You can always thrown in other veggies as well. Kris and I will add anything from tomatoes to cucumbers to red onions to raw zucchini to pepperoncinis. We always add a protein if we’re eating the chopped salad base mix for a meal. So we typically use chicken, steak, cottage cheese, lunch meat, or eggs. I like some healthy fats in my salads too, so I’ll add sliced almonds, sunflower seeds, pumpkins seeds, avocado, shredded cheese, and/or olive oil. Any kind of dressing works too, depending on what theme you choose for your toppings or the classic Ranch is always a hit.
- Green Cabbage
- Red Cabbage
- Head of Iceberg lettuce
- Romain lettuce
- First, wash lettuces.
- Next, chop into ½ inch pieces
- Finally, mix to combine.
- Use chopped salad base mix for any and all salads.