Stratta Chopped Salad: Recreated

The key here is to chop all the veggies at a uniform size. The smaller the better.

mixed greens, baby arugula or baby spinach for your salad base
1 can kidney beans or black beans
1 can great northern beans or garbanzos
1/2 med. red onion, diced
carrot, diced
1 yellow bell pepper, diced
1 red or orange bell pepper, diced
3 stalks celery, diced
1/2 large cucumber, diced
any other veggies you have on hand (snow peas, sugar peas, broccoli, etc)
kalamata olives, small ones if you can find them
8 oz salami, diced
cooked chicken breast &/or ham, diced
feta or provolone cheese, diced

Mustard Vinaigrette:

1/2 cup olive oil
8 T white wine vinegar
2 T Dijon mustard
salt and pepper

Drain and rinse beans and chickpeas. In a large bowl combine all diced veggies (onion through cucumber). Add in beans, olives, and salami.

Alternatively, may combine ingredients and then chop finely all together.

Make vinaigrette: combine ingredients into a bowl or mason jar with lid. Whisk or shake until combined.

Toss veggie mixture with salad. Serve over a small layer of greens.

As long as you keep the greens separated until ready to serve, the leftovers will keep for a day or 2 even with dressing already tossed in. Just serve over fresh greens.