chop chop salad

The temperatures in Arkansas are staggeringly high.  The heat index and humidity are out of control.

We have basically moved in at the pool and when we wander home in the afternoon all sun-dazed and lightheaded, I simply cannot  be bothered to cook.

We have reached the season where I only want to put things in my mouth that are cold.

Fruit smoothies for breakfast.

Fruit, sandwiches and ice cream for lunch.

Salad for dinner.

This particular salad has been a summer staple at our house for a very long time.  I mentioned it briefly a while back in a post I did on meal planning.

It is a great recipe in that it is highly adjustable.  You can change up the cheeses and vegetables.

Add some cucumbers.

A little red pepper, maybe.

You can use whatever is in your fridge when you happen to wander in from the pool.

Chop Chop Salad

1 can garbonzo beans (chickpeas)

1 head chopped romaine lettuce

1 lb chopped tomatoes

1 oz chopped basil

8 oz grated mozzarella cheese, 8 oz cubed fresh mozzarella cheese or a mixture of shredded mozzarella and provolone

1/2 lb blanched green vegetable (both asparagus and sugar snap peas work great)

1/2 lb cubed salami

1/2 bottle Newman’s Own Family Recipe Italian dressing

I love the fresh mozzarella in this but I find that not everyone cares for it, so I sent one with shredded mozzarella to a potluck this week.