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Tuesday, August 27, 2013

COOKING WITH CLORIS--CHOP SALAD


Chop Salad

Summertime is salad time. When it’s hot, no one likes to heat up the kitchen, and sometimes (more often than not here in New Jersey in August when it’s not only hot but humid,) it’s even too uncomfortable outside to stand over the grill.

We’ve featured many scrumptious salad recipes over the past few years here at Killer Crafts & Crafty Killers, but my favorite salad is a Chop Salad. The secret to a Chop Salad is cutting all the ingredients into very small pieces. That way the flavors all meld together. With each mouthful you don’t taste lettuce or tomato or cucumber but a unique mélange.

You can make a chop salad from any salad ingredients you have on hand. There’s no one right way and no wrong ways. The salad pictured is made up of some of my favorites: romaine lettuce, zucchini, cucumber, tomatoes, avocado, and goat cheese drizzled with a Champaign vinagrette. Sometimes I add in a handful of dried cranberries and slivered roasted almonds.

Be creative. Choose your own favorite veggies, fruit, cheese, and dressing, and chop away!

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