I wish I had a more glamorous tale to tell, but most days I eat lunch at my desk! Today I’m packing a good one! I love a chopped salad- and they’re so easy to eat! (No big pieces of lettuce dangling from my mouth if someone drops in my office!) This one’s from my book, Amy’s Table: Food for Family and Friends. 

Chop-Chop Salad
Serves 4

Prep time: 20 minutes
Make ahead: Dressing can be made several days in advance; refrigerate until ready to use.
Tip: The dressing for this salad is a great all-purpose vinaigrette. Double the recipe and keep it in the refrigerator to use as both a salad dressing and a marinade for meats.

Dressing:
1/2 cup balsamic vinegar 

1 tablespoon Dijon mustard

2 tablespoons chopped fresh herbs or 1 tablespoon dried ( use a mixture of basil, oregano and thyme) 

1/2 cup olive oil

Salt and pepper to taste

1 head romaine lettuce, chopped
1 English cucumber; peeled and diced

1/4 pound sliced salami, chopped

1/3 cup roasted red peppers (one 4 ounce jar), drained and chopped

1/3 cup red onion, chopped 

1/2 cup ripe black olives, pitted and chopped 

1/2 cup provolone cheese, diced

In the bowl of a blender or food processor, combine the vinegar, mustard and herbs. Process until well combined. With the motor running, add the oil in a steady stream. Season to taste with salt and pepper.

In a large bowl combine the chopped salad ingredients. Toss with dressing; serve.

COPYRIGHT 2007 Amy’s Table: Food for Family and Friends.