Day 13- My Sunday Salad

What a great Sunday; brunch with wonderful friends, our 15 seconds of fame on MTV, a run with my dog - Kaya, a movie with my hubby, and my favorite salad for dinner.

Brunch was at one of our favorite local spots, Rockin Crepes, which offers delicious crepes, fondue, paninis, and a variety of old-school board games. The only problem was, was that I couldn't eat any of it! So, although I enjoyed the company, I left with my tummy still empty (darn this gluten-free diet). To make up for my missed breakfast crepe and my favorite banana and nutella crepe, I decided to make the best of it by making my favorite salad and sharing it on this blog for all those that are interested.

So here is my version of the Chop Chop salad:

• Spinach
• Lettuce
• 2 Cans of garbanzo beans, rinsed
• 2 Cans black olives, rinsed
• Cherry tomatoes
• Mushrooms
• Provolone Cheese
• Turkey meat (nitrate free)
• Peppercinis
• Olive oil
• Balsamic Vinegar

Instructions:

• Chop all the ingredients

This is my standard version of the chop chop salad, but the great thing about it is that you can really add just about anything that you like. Other options can be chicken instead of turkey, sundried tomatoes, carrots, feta cheese (or any other type of cheese), cucumbers, pinenuts, sweet peppers, etc.

Helpful hint: if you would like to make this salad last a little bit longer, add dressing with each serving instead of in the whole mixture.

Hope you all enjoy!

Pura Vida!

Alica Ryan, NTP