I am not one of those people who can make a meal of a plain salad and be happy. Unless it’s loaded with filling and fulfilling ingredients like Chopped Seafood Salad with Garlic Vinaigrette, it will never make it to my table as a main dish.
One should never say never, but I am confident when it comes to this matter.
I love restaurant salads that have more meat, cheese, fruits and vegetables than lettuce.
It seems like those shrewd restaurant managers have figured out how to make people feel good about their food choices while still satisfying every one of their cravings.
I think it’s a great thing for those of us who need to be encouraged with such additions to get a salad.
The great thing about homemade salads is that we can combine all of our favorite foods in one dish—there are no limits to the combinations we can make.
I especially love chopped salads because all the ingredients are bite-sized and only require a fork to be enjoyed—economizing utensils equates to saving soap, water, and electricity in these tough economic times.
Every little bit counts these days.
My salad tonight has a balanced amount of lettuce, mozzarella, salmon, crab, and chickpeas. The basil offers a fragrant surprise with every other bite and the garlic-spiked vinaigrette complements the other flavors really well.
Chopped Seafood Salad with Garlic Vinaigrette
4 servings
- 10 ounces romaine, chopped
- 8 ounces imitation crab meat, chopped
- 8 ounces smoked salmon, chopped
- 4 ounces smoked mozzarella, diced
- ½ cup canned chickpeas, rinsed and drained
- ½ cup chopped basil leaves
- 1 garlic clove, finely minced
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- Salt and freshly ground pepper
Place the romaine, crab, salmon, mozzarella, chickpeas, and basil in a large bowl and toss gently to mix. In a smaller bowl, combine the garlic, olive oil, and balsamic vinegar.
Season with salt and pepper and whisk well to combine. Pour over the salad, toss and serve immediately.
