Chopped Salad & Modern Children

May 26, 2011

Spring lasts for about three days in New England.  Today is one of those days.  The kids are in shorts but carrying a sweatshirt, the grass isn’t a giant muddy pit, and I’m busy assembling salad.  “I’m actually warm!” says Will the 4-year-old.  This is a small miracle because he’s notoriously cold all the time.  This winter, despite the temps outside, he refused (as good toddlers do) to wear his hat and mittens.  In the car he cried, “But I’m freezin’.”  I told him that next time he’d wear his hat and mittens and zip his coat and he’d be warmer.  “Well,” he said and paused, trying to find a solution, “Couldn’t I just crawl back in your uterus to keep warm?”


Shhh and have some chopped salad.

Chopped Rainbow Salad (meal in a bowl #3)

3 peppers of different colors, chopped and deseeded

1 English cucumber, sliced in half, deseeded, and chopped

1/2 red onion, chopped

1/2 purple cabbage, shredded

2 large carrots, shredded

2 cups any greens (ripped butter lettuce, baby spinach, romaine) or mixed

1 bunch scallions, sliced

1/2 cup of diced Jarlsburg cheese

1/2 cup diced Compte cheese
6-10 oz Tuna in oil, broken up


1/4 cup olive oil

1 tbsp Dijon mustard

1 tbsp lemon juice

1 tsp balsamic vinegar or champagne vinegar

Toss all vegetable, cheese, and tuna in a large salad bowl. Mix dressing ingredients and pour over salad. Toss well. Eat.


  1. annie
    May 26, 2011

    Wow! This looks great, I think I’ll take the salad this weekend to the lake, perfect Memorial Day fare!!