Do you like chopped salads? I do! I love the fact that with a chopped salad, you get a little bit of everything in every bite. When my kids were younger, a chopped salad was a sure way to get a variety of things in their dinner without turned up noses and scowls. My oldest wouldn’t eat eggs, but boil them and chop them and toss them in a salad, and she would scarf them up. My youngest refused to love tomatoes, but finely chopped and tossed with lettuce, cukes and carrots? Suddenly they weren’t so bad.

For some picky kids the “mixed up food thing” simply will not work. For my kids, the appeal had a lot to do with topping the salad with a yummy homemade dressing. Check out Creamy Dijon Dressing, it takes just 5 minutes start to finish!
Chopped salads aren’t just kid stuff. Now that I’m just cooking for myself, I often throw all the salad ingredients on a big chopping block, and give a couple whacks, then toss everything lightly with my favorite dressing.
This recipe is a perfect chopped salad recipe, packed full of great lean protein and lots of veggies. You can substitute whatever veggies you prefer, but to my mind, the more the merrier.