A simple chopped salad for busy weeknights
Mary Bilyeu | Contributor
And yet, why not offer something easy, something nutritious that can be tossed together quickly at the end of a long day with no forethought?
Not only is this salad delicious in its pure simplicity, and not only is it gorgeous with all those vibrant colors, but it is also ideal for picnics, as it has no mayonnaise to spoil and no lettuce to wilt.
It's easy to make, and could even have some fresh herbs tossed into it for variation on the theme.
And so, in all its colorful glory, here is my Simple Chopped Salad — actually, now that I think about it, a perfect offering with farmers markets being held today, Thursday and Saturday in Ann Arbor and also on Saturday in Ypsilanti.
Enjoy!
Simple Chopped Salad
1/2 cup each chopped yellow, red and orange pepper
1/2 cup chopped cucumber
1/2 cup chopped onion
1/2 cup chopped tomato
1/4 lemon
2 tablespoons extra-virgin olive oil
Sprinkling of kosher salt
Generous sprinkling of freshly ground pepper
Directions:
Combine all of the vegetables in a medium bowl. Squeeze the lemon over the vegetables, then drizzle with olive oil; sprinkle with salt and pepper, then stir together and serve.
Serves 2.
Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures in the kitchen. She was thrilled to have her post about Scottish Oatmeal Shortbread named as one of the daily "Best of the Blogs" by the prestigious Food News Journal.
Go visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. Her newest feature is Frugal Floozie Friday, seeking fun and food for $5 or less ... really! Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here.