Riot and Frolic

What is so great about a chopped salad?  

Everything.

Except for the chopping.  

That gets a little excessive.

But yum.

natural ombré- so trendy

[How does one pronounce "ombré"?  I like to think it's said "hombre", like a dude in Spanish.]

Jamie Oliver turned me on to chopped salads after I read his Food Revolution book (gah, how many times can I recommend this?).  It sounded fun:

If nothing else, they can offer you some chopping practice, so why not make something tasty while you're practicing your knife skills?

I mean, really, he didn't have me sold until "knife skills".  

There's the miniature aspect of the chopped salad:

Everything's so tiny!  So cute!  Let's eat it!

There's the simple eatin' trait:

*scoop.  munch.*

There's the all-inclusive behavior:

Beans!  Lettuce!  Cheese!  Avocado!  Salami!  Tomato!  Apple!  Egg!  Kitchen sink!

There's the well-dressed theory:

Delicious fat and flavor covering up every bite of those healthy things!

There's the faux-pas avoidance love:

This is so much less embarrassing to eat than a regular salad *eyeing lady on date at adjacent table wrestling an iceberg wedge*

There's the Mae Cake namesake:

We have chomp salad for dinner?

What's not to love?  

Here's more people that love a green meanie…

• Pioneer Woman wants to throw a salad party.  And now so do I.
• Herbivoracious offers some helpful tips.
• Eating Well has a recipe that Paul Newman likes, so… duh.

I suggest you go get some servings of fruit and veggies by throwing one of these together this week.  

Chop chop.  

Hahahahaha!  Food/cooking pun!

One year ago:  LLLL, best manicure ever.