Thursday, May 26, 2011
I forget how much like Chop salads. (Chop salad or chopped salad?) I like them because everything is about the same size and it's all tossed up so you get a little bit of everything in each bite. It helps with texture, if you happen to be a texture eater like myself.
Today I made mine with romaine hearts, grape tomatoes, fresh buffalo mozzarella, Boar's Head hard salami, baby portobello mushrooms and light ranch dressing. I think I would have liked a crunch element so I'll work on that for next time.