Italian Chopped Salad for One

 

I know it may not look like it, but salad is one of my favorite things to eat.  I could quite happily fill up on a salad and nothing else.

Fresh and crisp, filled with lots of different colors, tastes and textures, and with a punchy tangy vinaigrette dressing, Italian Chopped Salad is one of my favorite ways to go when it comes to salad!

 

Not only are salads like this great to enjoy as a meal all on their own, with perhaps some crackers, bread sticks or crusty bread, but they make great portable lunches.

I suggest if you are bringing it for lunch however, that you store the dressing separately in a tightly closed container and dress your salad just prior to eating.

If you were to dress it too far ahead of time you run the risk of a soggy salad. The leaves would wilt for sure.  

 

Truth be told however; a few wilted leaves have never stopped me from enjoying a salad. I could eat it like a pickle. Yes, I do love salads that much! 

I was really craving a salad today so I asked my sister when we were out and about to stop at the Super Store so that I could get some salad fixings.  Now all I have to do is make sure that I get them all used up.

When you live on your own that is a problem sometimes, getting everything used up before it goes off.  I hate waste.

 

I love these shopping jaunts I go on with my sister.  We started off at the French Bakery in Kingston called Marie et Guy's.  I could not resist a sour dough baguette, a lemon brioche bun and some delicious little Bretonne cookies.  Oh boy.  Just like shortbreads but with jam in the middle.

And then we hit Pierces' farm market in Aylesford.  They have the most amazing selection of squashes and pumpkins. I picked up a few different squashes.

Next was Walmart and finally the Super Store.  The best part of course is getting to do all of this with my sister. This is the first time we have lived this close to each other in about 45 years.  Its just wonderful.

WHAT YOU NEED TO MAKE ITALIAN CHOPPED SALAD FOR ONE

This is the bare bones basic list. You can of course add to it or take away from it. Replace things you don't like with things that you do enjoy.

• 1 cup diced lettuce (romaine or iceberg)
• 2 TBS diced green pepper
• 2 TBS chopped red onion
• 6 grape tomatoes, halved
• 2 TBS Kalamata Olives (mine were tiny)
• 1 TBS hot pepper rings
• 6 slices of pepperoni, thinly cut into shreds
• 2 TBS chopped mild hard Genoa salami
• 2 TBS diced provolone or Swiss cheese 

 

I didn't like the look of the Romaine lettuce today, so I bought Iceberg. I think Iceberg is a lettuce that gets an undeservedly bad rap.  It may not be as green as some other lettuces, but I love its crisp crunch and if you get a really good one, it has lots of flavor.

I bought the salami at the deli-counter. I think the girl was a bit rude actually. She didn't like having to cut my piece of salami an inch thick.  She said it was difficult, more difficult than thin slices.

Sorry but that's your job and if the piece you are working with is not thick enough to do that safely, then open a fresh log.  Simple.  It's not rocket science.

 

I bought a small punnet of grape tomatoes.  I am so pleased with them. They are sweet, sweet, sweet. I could eat them like candy.

I already had some Kalamata olives here at home. I always keep them in the house. This latest bunch I bought on Amazon. Dry brined. You can find them here. They are tiny and I think just the right size.

 

Everything else I already had in my fridge/larder.  I always buy the Pizza Delight dry cured Pepperoni and keep it in the refrigerator to make pizzas with.

I also usually have Swiss cheese in the fridge. You can also use Provolone.  I had a jar of pickled hot banana peppers in the fridge as well. I find them come in handy for making sandwiches also. 

  

 

I also always have the ingredients for the dressing in the house. It makes enough for about six salads, but that's okay. You can keep it in the refrigerator and use it as and when you want a quick and delicious dressing.

You can easily make your own Italian seasoning if you don't have any. 

Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.

It comes in very handy for all sorts. 

Of course, you can just use a good bottled Italian Dressing if you don't want to make your own from scratch.  I just like to make my own.  It's not difficult and makes a much more manageable amount for me.  I am sick of throwing salad dressing away because it's gone out of date.

Sometimes I haven't even opened it and I need to throw it away. I would just much rather make my own from scratch. No waste there.

 

Of course, making this salad is easy, easy, easy.  Just lay the lettuce in a bowl and top with your toppings.  Then drizzle with the dressing and toss.  Easy peasy, and oh so delicious!

This is great to enjoy at home for a hearty lunch, or a light supper, or to take to work or school.  I think it is one of the tastier salads that I make actually!  Sorry, I don't mean to brag.

If you love salad as much as I do for lunch or supper, you might also enjoy one of these:

CHICKEN TACO SALAD - The dressing is the real star here. You can make it as spicy or not as you desire. It's easy to keep this low fat as well if you stick to low fat ingredients!

CLASSIC COBB SALAD - A deliciously interesting way to get in some of your five a day! Based on the classic from the original signature dish of the Hollywood Brown Derby. It boasts a delicious vinaigrette dressing.

Italian Dinner Salad for one

Yield: 1

Author: Marie Rayner

Prep time: 10 MinTotal time: 10 Min

A quick and easy combination of fresh vegetables, cheese and cured meats. Loaded with plenty of flavor, this makes a fabulous lunch or light supper. The dressing makes enough for about 6 salads, but will keep well in the refrigerator to use another time. Just bring to room temperature prior to using.

Ingredients

• 1 cup diced lettuce (romaine or iceberg)
• 2 TBS diced green pepper
• 2 TBS chopped red onion
• 6 grape tomatoes, halved
• 2 TBS Kalamata Olives (mine were tiny)
• 1 TBS hot pepper rings
• 6 slices of pepperoni, thinly cut into shreds
• 2 TBS chopped mild hard Genoa salami
• 2 TBS diced provolone or Swiss cheese

For the dressing:

• 1/4 cup (60ml) extra virgin olive oil
• 2 TBS good balsamic vinegar
• 1/4 tsp each, salt and black pepper
• 1 tsp Italian Seasoning
• 2 TBS grated Parmesan Cheese

Instructions

1. I like to lay all of the salad ingredients out attractively in a single serving pasta bowl. I place the lettuce on the bottom of the bowl and then lay out the other ingredients like spokes on a wheel.
2. To make the dressing, whisk all of the ingredients together until well combined. Alternately you can place them into a jar and give them a good shake.
3. Drizzle about 1 TBS over your salad and then toss everything together to coat.

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