Vegan Southwest Chopped Salad 2

It’s a weird thing, but I really love chopped salads.  I’m not sure why I think they are so much better then a non chopped salad, but I do.

After my vegan ranch dressing experiment worked out, I made this salad as a delivery method for ranch dressing to get into my mouth.

Southwestern flavors are perhaps my favorite of all the flavors in the world (though I do love food, so it would be fair to say all flavors are my favorite flavors…)

Vegan Southwest Chopped Salad 3

I feel like I have been talking about salads a lot lately.  I also feel like I have been eating a lot of salads lately.  When life (or your produce box) gives you lettuce, you make salad right!? So I have.  It’s been working out.  And as an added bonus my pants have been feeling a little looser.  Yay salad!! :)

Health highlight of cucumbers:  Despite being one of the most farmed veggie in the world (it’s #4) there haven’t been a lot of studies done on cucumbers for their nutritional and medicinal properties.  What we do know is that cucumbers have strong antioxidant and anti-inflammatory properties.  Which is awesome news since these are vitally important to long term health and wellness.  We also know that the combination of nutrients in cucumbers has been shown to prevent cancer.

Vegan Southwest Chopped Salad 1


Chopped Southwest Salad
Prep time: 
Total time: 
Serves: 4
  • 1 head Lettuce (any kind you like, about 4-6 cups) chopped
  • 1 Cucumber (diced)
  • 2 ripe Tomatoes (diced)
  • 1 Bell Pepper (diced)
  • ½ cup Corn (frozen and thawed, or fresh)
  • 1½ cups Black Eyed Peas (drained and rinsed)
  • 1 recipe Vegan Ranch Dressing
  • Salt and Pepper (to taste)
  • Tortilla Chips (optional, to serve)
  1. Add the lettuce, cucumber, tomatoes, peppers, corn, and peas to a large bowl
  2. Add the Ranch dressing and toss to coat
  3. Add salt and pepper to taste
  4. Top with tortilla chips (if using) and serve!


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