Description
Prepping a bunch of salads on a Sunday makes life so much easier for the upcoming busy week! Italian chopped salads are full of fresh ingredients and Mediterranean flavors. Try one with red wine vinaigrette!
Ingredients
Scale
- 2–3 cups of lettuce per container, I used spring greens and arugula
- 1/2 red onion, small diced
- 1 red bell pepper, small diced
- 1–2 small Persian cucumbers, or 1/2 of an English cucumber, small diced
- 1 can of chickpeas (garbanzo beans), rinsed and drained
- 1 jar of marinated artichokes, chopped, tough leaves removed
- 1 can of black olives or whatever kind of olives you like
- 4 ounces of Italian salami, diced, I used sliced Genoa salami
- 1/2 pound of roasted turkey, large diced, I used deli turkey
- 1/2 cup of dried cranberries
- 1/2 cup of roasted, salted sunflower seeds
Instructions
- Chop the lettuce and add 2-3 cups to each container.
- Chop the red onion, bell peppers, and cucumbers into bite sized pieces.
- Drain the artichokes and chop.
- Drain and rinse the olives and chickpeas.
- Chop the salami and turkey.
- Add the ingredients to the containers in equal amounts. Put on the lids and store in the refrigerator. Grab a salad for lunch!
Notes
You could also add cubed provolone cheese to the salads.
