Chop chop salad

Indulge in the vibrant flavors of a Chop Chop Salad, bursting with crisp veggies and tangy dressings for a refreshing culinary experience.

Ingredients:

• 1/2 medium beefsteak tomato
• 1/2 cup sugar snap peas
• 1/2 medium red onion
• 1/3 cup jarred, roasted peppers**
• 1/3 cup olive oil
• 1/4 cup red wine vinegar (white wine and rice wine vinegars also work)
• 2 tablespoons liquid from roasted red peppers
• pepper

Instructions:

1. Combine the minced garlic, vinegar, and liquid from the roasted pepper, then gradually mix in the olive oil to create a cohesive dressing.
2. Begin by seasoning the dressing with approximately 1/2 teaspoon of each ingredient - be generous! Mix thoroughly and taste along the way with a stray snap pea.
3. Cut all the vegetables into small, bite-sized pieces. When prepping the tomatoes, remove most of the seeds to prevent the salad from becoming too watery.
4. Pour around 1/4 cup of the dressing into a large bowl, then add the chopped veggies. Toss everything together using your hands, ensuring the dressing is evenly distributed. Adjust the amount of dressing as needed to coat all the veggies.
5. Divide the salad between two plates and let it chill in the refrigerator for at least 20 minutes before serving. Just before serving, drizzle extra dressing over the top if desired.
6. For a light meal, serve the salad accompanied by torn pieces of fresh crusty bread.

Summary:

• Calories: 761 kcal
• Fat: 73 g
• Protein: 5 g
• Carbs: 26 g
• Potassium: 838 mg
• Magnesium: 68 mg