CHOPPED SALAD

The key to this salad is chopping the vegetables you use very finely. The flavor of the ingredients blend. I like to blend vegetables and fruits. My sister Chris put this combination together.

Start by chopping Leaf Lettuce very finely. Place in a salad bowl and start layering.
Red Bell Pepper
Celery
Sweet Onion
Apple
Roma Tomatoes
Knife chopped Cabbage (Use knife not fine grated. It creates too much juice)
Top it with Frozen English Peas

Chris served her salad with Catalina Dressing or Newman's Own Balsamic Light. She also offered Blue Cheese Crumbles. They are great with either of these dressings.


I took this basic salad and added finely chopped Brocoli, Cauliflower and raisins. I mixed Catalina with my Mayo and added the Blue Cheese Crubmles.

If you are eating beef, but desire cutting back on meat in proportion to vegetables, here is a suggestion: Fill your plate with the salad, then place a well seasoned Beef Patti on top. Or crumble it up on top.

A More Healthy Version of CHOPPED SALAD

Try layering small portions of each ingredient on a salad plate, with Apple at the top. Drizzle the finely chopped apples with Lemon Juice and Berlean Flax Oil or Udo's Oil. Or use no oil at all. I add a bit of Sea Salt to the salad, but you may not need salt.
Top with Cottage Cheese (unless you do not use dairy at all) Sprinkle with Flax Meal. My son likes to drizzle honey or Agave Nectar over the top.