Chopped Salad with Romaine and Bok Choy

I have probably made this salad 5 or 6 times in the last few months. This has become my go-to salad for family dinners and potlucks. It is substantial enough for a main dish but is great as a side dish too. I love me some leftovers and this salad is great the next day.

I follow the original recipe here  pretty much to the letter, except the recipe calls for iceberg lettuce and radicchio. I use what I have, but I always use one lettuce and one more substantial green. This time I had some Romaine lettuce and Bok Choy.  I’ve made it with kale and chard, or Romaine and arugula.

The vinaigrette is really simple. This makes more than you will probably need for the salad, but it will keep so go ahead and make it all, you will find a use for it.


You chop up all the ingredients into bite size pieces so every forkful has little bit of all the chopped up goodness. It’s like a delicious submarine sandwich without the bun.

Those pepperoncini peppers are super delicious, but you can sub any pickle or pickled peppers you have, just make sure you use some sort of pickle. Olives are good, pepperoni, artichoke hearts, eggs… I can’t think of much that wouldn’t be good in this salad.

Now add about 1/2 the vinaigrette  and toss, toss, toss. You want to get every single bit coated with the dressing.


Look at that. See how every bite has a little bit of everything in it?


Oh, avocados are good too. Looking at that I wish I had an avocado.

Have a great week. See some of you at the Red Wagon Farm pickup tonight.



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