Chop-chop Salad Recipe
Chopped Romaine and Little Leaf greens, chick peas, bacon bits, beets, chilled fresh vegetable salsetta, hard boiled egg, avocado, crumbled feta.
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Ingredients
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Salad Base
Vegetable Salsetta
Method
Preparation of Salad Base
- 1
Chop the Greens
Wash and chop the romaine lettuce and little leaf greens into bite-sized pieces. Place them in a large salad bowl.
- 2
Add Chick Peas and Bacon Bits
Add the drained chick peas and bacon bits to the bowl with the greens.
- 3
Incorporate Beets and Eggs
Add the diced cooked beets and chopped hard-boiled eggs to the salad base.
- 4
Include Avocado and Feta
Carefully add the diced avocado and crumbled feta cheese to the salad bowl.
Preparation of Vegetable Salsetta
- 5
Prepare the Vegetables
In a separate bowl, combine halved cherry tomatoes, diced cucumber, and finely chopped red onion.
- 6
Dress the Salsetta
Drizzle with olive oil and red wine vinegar. Season with salt and black pepper to taste. Mix well.
- 7
Combine Salsetta with Salad
Pour the vegetable salsetta over the salad base and toss gently until everything is evenly mixed.
Serving
- 8
Serve
Divide the salad among serving plates and enjoy fresh!
