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Spicy Chopped Salad Recipe

July 28, 2017 Angie Wright
15 minutes
Serves: 4
Just served Spicy Chopped Salad

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.


Spicy Chopped Salad Recipe

July 28, 2017 Angie Wright
15 minutes
Serves: 4

As flavorful as it is colorful,  this salad might be what an actual rainbow tastes like.

Mixing up a batch of Spicy Chopped Salad
  • 1 eaLitehouse® Jalapeno Ranch Dressing
  • 2 eaCarrots, peeled
  • ½ eaCucumber, seeded
  • 1 eaRed Pepper
  • 1 eaOrange Pepper
  • 2 eaGreen Onions
  • 4 cupBaby Kale, loosely packed
  • 1 cupShelled and Thawed Edamame
  • ¼ cupSlivered Almonds


Run all the vegetables though your food processor, using the grater and slicing plate.Place all the vegetables in a large bowl and add the kale, edamame and almonds right before serving. Serve with dressing on the side.

Litehouse products used

Jalapeno Ranch

Dressing & Dip
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