I might be revealing my age here, but I have fond memories of tuning into the show "Semi-Homemade Cooking with Sandra Lee" during my younger years. Does anyone else here recall her ingenious transformations of ordinary grocery items into fancy meals? Drawing inspiration from that very concept, I've put together a salad that encapsulates those creative culinary endeavors.
My culinary canvas showcases a blend of both sweet and savory vegetables. I’ve mixed caramelized roasted sweet potatoes, aromatic herbed chickpeas, earthy sliced beets, umami-rich salty prosciutto, and vibrant roasted red peppers. However, let your imagination roam free— the combination of additional veggies and flavors is endless. Incorporating an array of diverse vegetables not only elevates the flavor profile of your salad but also increases the density of nutrients and fiber types, promoting optimal health.
So, if you're looking for a dish that's not only a treat for your taste buds but also a testament to the art of culinary resourcefulness, give this chopped salad a try.
The Hearty, Semi-homemade Summer Chop Salad
Author: Erica Leazenby, MD
Time: 20-30 minutes
Serves: 6-8 people
Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp Dijon mustard
Salt and pepper to taste
Ingredients:
Olive oil
Salt and pepper
1 large sweet potato, diced into 1 cm cubes
3 romaine hearts, washed and diced into bite size pieces
1 roasted red pepper from a jar, diced or cut into strips
1 cup chickpeas, plain or herbed (leave off is following a paleo or whole 30 diet)
1 cup beets, diced (freshly roasted or from a can or package)
6-8 prosciutto slices, cut into strips (Speck or uncured diced salami are also great options.)
Other optional add-ins: diced cooked uncured bacon, diced chicken, canned salmon, hard boiled egg, sunflower seeds, sliced olives, feta…
Directions:
Wash and dice the sweet potato. Drizzle lightly with olive oil and season with salt and pepper. Roast the sweet potato in a 400 degree pre-heated over or air fried for 12-15 minutes or until starting to brown.
While the sweet potato is roasting, wash, dry and dice the romaine.
Add the additional diced ingredients to the salad greens including, roasted red pepper, chickpeas, beets, and prosciutto.
Prepare the dressing.
Once the sweet potatoes have finished roasting and have cooled to room temperature they can be added to the salad.
Toss all the salad ingredients together. Dress the salad as a whole or dress individual portions*.
* Undressed salad will keep in the refrigerator for several days. This makes an excellent make-ahead lunch. Add the dressing just prior to eating.