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Classic Chopped Salad


Posted on June 5th, by Mike Sherbakov in Recipes. No Comments

This salad is filled with tender roasted veggies and crunchy fresh lettuce. These foods are fresh and fiber-filled – exactly the kind of meal that defines clean eating. Add a side of lean protein and a tall glass of water for the perfect meal. Servings: 4

Here’s what you need…

  • 1 cup asparagus, chopped
  • 4 large carrots, chopped
  • 5 green onions, chopped
  • 1 green zucchini
  • 1 yellow zucchini
  • 1 teaspoon olive oil
  • dash of salt and pepper
  • 4 cups of romaine lettuce, chopped
  • 1/2 cup cherry tomatoes, chopped
  • 1/4 cup kalamata olives, chopped
  • 2 Tablespoon pine nuts, toasted

For the dressing:

  • 1 teaspoon olive oil
  • 2 Tablespoons lime juice
  • 1 Tablespoon agave nectar
  • 1 clove garlic, minced
  • 1 teaspoon champagne mustard
  1. Preheat oven to 425 degrees F. Place the asparagus, carrot, onion and zucchinis in a large bowl, mix well with the olive oil and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring after the first 10 minutes.
  2. Meanwhile place the remaining salad ingredients into a large bowl. In a small bowl combine all of the dressing ingredients and whisk with a fork.
  3. Once the veggies are roasted, mix into the salad bowl and toss with the dressing.

Nutritional Analysis: One serving equals: 148.3 calories, 8g fat, 182mg sodium, 20g carbohydrate, 5g fiber, and 5g protein.

-Every day do something that will inch you closer to a better tomorrow-

Mike Sherbakov, CSCS, CPT, RYT





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