They say cooking is a creative sport, and I couldn’t agree more, especially when it comes to salads. More specifically, the Chop Salad. This salad is exactly as its name implies: it’s chopped! For me, and probably you too, making salad is an exercise in improvisation; I rarely follow a recipe, nor do I ever attempt to make the same salad twice. What I love most about making a chop salad is that there really are no rules or limits to what can be put in them. Well, ok there is just one rule: everything should be chopped down to the same size. Other than that, just follow your taste buds and run with what you’ve got in the fridge and pantry.
Ingredients can vary, but here is what I used in this instance:
iceberg lettuce
leafy red lettuce
tomato
onion
avocado
hard-cooked egg
extra virgin olive oil
salt
pepper
1. Chop and dice all ingredients into bite-sized 1-inch pieces.
2. Toss everything together in a large bowl, drizzle with extra virgin olive oil, and season to taste with salt and pepper.
3. Wasn’t that easy? Now go eat!
* I always prefer to lightly dress a chop salad with extra virgin olive oil; it allows the crisp, fresh flavors and colors of the salad to shine.
I'm Not A Cook 
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