Welcome to Tuesday. Yesterday, I made a chopped salad for the crew at work.


Double bladed mezzaluna chopper


3 heads Romaine Lettuce

1 bag of baby spinach

2 cucumbers

1 can of chickpeas (drained and rinsed)

1/2 can black olives

1/2 red onion

Salad dressing (ranch)


Coarsely chop romaine lettuce and add to bowl. Add baby spinach to bowl. Peel and slice two cucumbers and add to bowl. Add chickpeas and 1/2 can of black olives. Add 1/2 of chopped red onion to bowl. You can add the dressing now or wait and add it later.

Using the Mezzaluna chopper, chop the salad against the bottom and sides on the bowl. Turn the bowl and mix the salad together as you chop. Try and get the salad to be all the same small size pieces. They should about the size of a small fingernail. Do not over chop. Add diced chicken on top. Finish with a swirl of dressing on top.

Plate, dress, and enjoy….

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