It is much too hot to cook these days, especially during the middle of the day lunch rush! The kids are home from school, hungrier than ever and I’m trying my best to get vacation ready. I find myself wondering why I’m trying so hard since we’re heading to an all inclusive resort. Land of buffet and never ending slushy drinks! In any case, a person should eat more vegetables so for my latest spicy chopped salad, I added as many vegetables as I had in the fridge. It’s a delicious mixture of different colors and textures with a spicy kick from the Jalapeño Ranch Dressing.
Not only is it too hot to cook, it’s too hot to put much effort into all that chopping so I let my food processor do all the work! Once I had the vegetables washed and a little peeling on the carrots, it took all of two minutes to chop it all. That’s my kind of lunch prep! This salad is vegetarian with the protein coming from the edamame and extra crunch from the almonds. Of course you can please the meat eaters out there by topping with grilled chicken, steak or prawns.