Mega Chopped Salad with Shrimp & Roasted Potatoes
Two to three nights a week, our dinners are comprised of the recipes you see here on this blog. But what about the other three to four nights a week where we eat at home (we go out to eat on Fridays)?
Well, it goes one of two ways: 1.) Lazy Bones Roasted Dinner, or 2.) Use-All-The-Things Mega Dinner Salads.
Lazy Bones Roasted Dinner is literally just three meal components (most often, salmon + potatoes + roast brussels sprouts) spread out on sheet pans and roasted in the oven.
Squeeze with lemon juice, then eat. In the summer, this method moves to the grill, but it never involves more than three or four ingredients, or more than ten minutes of prep time.
Then, we have the nights where I make Use-All-The-Things Mega Dinner Salads. These are the complete opposite of my three-ingredient lazy meals.
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Because I keep a pretty well-stocked fridge and pantry, I have a lot of options for salad ingredients on hand, and I throw anything and everything I can find onto that platter.
These salads are also great for getting rid of odds and ends that are nearing their expiration date (like the buttermilk I had left after making buttermilk chicken marinade and blueberry buttermilk muffins). I mean, nearly anything can be a salad ingredient if you chop it right.
If you don’t keep as well stocked of pantry as I do, no worries. These mega salads are meant for mixing, matching, substituting, and using what you have.
You can use chicken instead of shrimp, black beans instead of white beans, bell peppers instead of tomatoes, etc. etc. I don’t advise skipping the roasted potatoes, though – they’re my favorite part!
Psst – another great homemade salad dressing option for this salad would be my Citrus Salad Dressing.
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Best Chopped Salad
Ingredients
- 1 small head radicchio finely chopped (about 2 cups)
- 4 cups iceberg lettuce finely chopped
- 4 ounces Provolone cheese cut into small cubes
- 2 ounces salami finely chopped
- ¾ cup cherry tomatoes halved
- ¾ cup chickpeas rinsed and drained
- ¾ cup cucumber finely chopped
- ½ cup Quick Pickled Red Onion finely chopped
- ½ cup shaved Parmesan cheese
- ⅓ cup Kalamata olives halved
- ⅓ pepperonicini finely chopped
- 1 batch Italian dressing
Instructions
- Place radicchio, lettuce, Provolone, salami, tomatoes, chickpeas, cucumber, onion, Parmesan, olives and pepperoncini in large bowl.
- Add dressing and toss until well combined and all ingredients are coated in dressing. Serve immediately.
What other salad dressings would go well with this? My family doesn’t really care for ranch dressing. Otherwise it looks awesome and wholly adaptable. We’be been researching simple recipes so we can stop eating out so much.
Hi Tina! How about a honey mustard dressing, or balsamic vinaigrette? I think both of those would work well here 🙂
Sounds so good even though there’s lots of ingredients. Thank you
Thanks Liz! I know there’s lot of ingredients, but it’s kind of a “use what you have on hand” recipe, so not all of them are required 🙂