CHOP HER WAY SALAD

How many ways can you chop your salad?

Shake it up make it up, toss it up, chop it up.

Today we are making a different chop salad and serving it with yogurt dressing and tahini dressing. 

serves 4 

1 small eggplant, cubed

1 cup cherry tomatoes, sliced in half

1 cup feta or goat cheese, or any cheese you like

1/4 cup fresh herbs, any (optional)

1 fennel bulb, sliced thin

1 cup cooked quinoa

2 tablespoons olive oil

2 tablespoons lemon juice 

1 cup garbanzo beans, canned or cooked fresh 

1 large hot house cucumber or 2 small persian cucumbers

2 avocados, peeled, pitted, and diced or cubed 

1 cup slaw: carrots, bell peppers, radish 

1/2 cup olives, pitted any kind

4 cups of greens, kale, arugula, romain your choice 

1/2 cup yogurt dressing: yogurt, herbs, garlic, salt, lemon juice

1/2 cup tahini dressing: tahini, hot water, garlic, lemon juice, salt

1 cup cooked, cubed or sliced, turkey, or chicken (optional) 

oil to cook

2 tablespoons balsamic (for eggplant)

salt to taste

In a medium skillet heat the oil and cook the eggplant until browned on all sides. Add more oil if needed as eggplant absorbs a lot of oil. Undercooked eggplant is unpleasant so cook until it it brown on all sides and soft. Then season with salt and balsamic. The eggplant can be made one day in advance. In a small bowl combine cooked quinoa with the sliced fennel, season with lemon juice, salt and olive oil. This can be made several days in advance. Toss the feta cheese with olives and herbs. Combine all the salad ingredients and ready set serve, use one or both of the dressings or another dressing of your choice.