madrona chopped salad

chopped salad

The madrona chopped salad is a year round favorite. This main dish salad can be prepared a day in advance, and dressed immediately prior to serving. It is packed with flavor and lends well to creative alterations as your pantry allows. The oregano dressing gives it a mediterranean flavor, so think of adding ingredients that originate from that region.

madrona chopped salad

Print Recipe
Serves: 6


  • 1 head romaine lettuce, torn into bite size pieces
  • ¾ cup plum tomatoes, quartered
  • ½ red onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 avocado, chopped
  • ¾ cup italian dry salami, chopped into ¼” cubes
  • ¾ cup deli turkey breast, chopped into ¼” cubes
  • ¾ cup mozzarella cheese, chopped into ¼” cubes
  • 1 (14.5 ounce) can garbanzo beans, drained
  • ½ cup sunflower seeds
  • oregano vinaigrette:
  • ¼ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 2 teaspoons dried oregano
  • ½ teaspoon fresh mint, finely chopped
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup olive oil



Fill base of open salad bowl with chopped romaine lettuce. Assemble the remaining ingredients over the bed of romaine.


Toss to mix. Pour dressing over ingredients and gently toss to distribute the dressing.


oregano vinaigrette:


In medium bowl add all ingredient except olive oil and whisk to blend. Slowly drizzle olive oil into the bowl and continue whisking until dressing is emulsified.

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