I'm always trying to come up with exciting new ideas for my lovely April's packed lunch. I stumbled across a couple of recipes for "chopped salad." The light bulb went on and I realized this style of salad was the perfect vehicle for using up vegetables that might shortly hit the compost. I started with some romaine lettuce, celery, carrots, cucumber, green onions and cherry tomatoes all chopped in bite size pieces. I rolled turkey, salami and provolone in a cigar like shape and sliced it chiffonade style into ribbons. In a separate jar I packed a vinaigrette of olive oil, balsamic, dried oregano, granulated garlic, salt and pepper. All she has to do at lunch is shake the jar of vinaigrette, add it to the salad and mix. Easy money! Vary the veg or dressing and you can have a different salad every day. Enjoy!
Life's a Picnic Chopped Salad