italian chopped salad


I’m always looking for new salads that are portable and can be made ahead of time. They also need to be filling, healthy and delicious. I’ve told you how high-maintenance I am when it comes to lunches. And even though I can eat the same breakfast, day after day, lunches need to be new, exciting and always different. Oh, and then healthy too. :) I swear I’m fun to go out to eat with!

This is the kind of salad that fits all of my requirements – we’ve got veggies (about 4 servings); fiber from the beans, flavor and protein from the meat and cheese and some good fat from the salad dressing. It is a change from the usual, sometimes boring, and just what I need from time to time to mix things up.

Italian Chopped Salad – 2 servings

  • 2 heads romaine lettuce, chopped
  • 4 basil leaves, cut into thin strips
  • 1 thin slice red onion, cut in half
  • 1 bell pepper, chopped
  • 1/2 english cucumber, thinly sliced
  • 1 cup garbanzo beans
  • 2-3 Tbsp balsamic vinaigrette (I used garlic gold)
  • 2 oz provolone cheese, chopped
  • 2 oz genoa salami, chopped

Layer half of the lettuce, basil, onion, pepper and cucumber slices on plate or in a bowl.

Sprinkle garbanzo beans and dressing over veggies and top with cheese and salami.


  1. Megan says

    I just found your blog and I love it! I teach human anatomy and physiology at a city college, which I love, but have wanted to change my career to reflect my love for nutrition. My question for you, if you don’t mind, is: what are your credentials? I know you received a bachelor’s degree in nutrition, but are you a RD, or a certified nutritionist, or what? Just curious….I’m trying to figure out the best path for my own second career. I would greatly appreciate the chance to communicate with you on this subject!

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