is almost here!
We’ve had such a cool spring, but it’s finally starting to feel like summer. One thing we love in the summer is a good salad that works as a full meal. One of our favorites is the chopped salad at CPK. Although we never really go now that our kids are older, I still think about that salad. First, because a chopped salad means that every bite is delicious and second, clean-up is a breeze. No pots and pans or turning on the oven when it’s so hot. This salad probably has as many calories as a burger, but let’s not think about that right now. Scroll down for the recipe and here’s a few of our Friday faves – summer edition!
Heading into the city today to see the Manhattan Color Walk along the garden pathway at the Cooper Hewitt Smithsonian Design Museum’s new exhibit: Saturated. Color Factory Co collected colors from all 265 blocks in Manhattan for this exhibit. It’s only on display for a month! Go to the colorfactoryco instagram and scroll back to see a video showing where each color originated. It’s pretty cool! Brown from a brownstone, pink from an ice cream truck…color has landed!
We had coffee here after the exhibit. it seems that blue stripe could represent Bluestone Lane Coffee Shops!
Stuff we’ll be packing
in our beach bag
this summer . . .
I may wear SPF 70 or higher, but I don’t necessarily want to look like I do–this tanning mist is the best. It gives you a little color and it’s so easy to spray on with no streaking or mess. It dries fast and smells wonderful.
And if I were going to splurge on a new summer bag, this is the one!
California Pizza Kitchen
Perfect for summer
CPK Chopped Salad
This salad makes me think of warm summer evenings where we sit outside on the patio until the all the tealights in jars have flickered out. It’s a meal in a bowl and no cooking required. A trip to the deli counter at the regular grocery store, (no fancy ingredients here) and throw together the vinaigrette and you’re done!
- Prep Time: 15 minutes
- Total Time: 15
- Yield: 2-3 Servings 1x
- 1 bag or two small heads butter lettuce. Some may prefer romaine lettuce, but butter is always my favorite. It has that crispness like iceberg and romaine, but just a little more tender.
- 1/3 pound roasted turkey breast from the deli (ask for thick slices)
- 1/4 pound genoa salami
- 1/4 pound provolone cheese
- 8 large basil leaves
- 2 green onions
- 1/2 can garbanzo beans
- 12 grape tomatoes
- 3–4 pepperoncini
For the Dressing:
- one shallot
- one garlic clove
- 2 tablespoons dijon mustard
- 1/4 cup red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- Add about 1/2 cup olive oil and whisk ingredients together, adding more as needed
- Wash, spin dry and chop lettuce (unless using a bag that’s already been washed for you)
- Slice the turkey, salami and provolone cheese into thin slices
- Julienne the basil leaves
- Chop the green onions (white and green parts)
- Rinse and drain the garbanzo beans and set aside in a small bowl
- Slice the grape tomatoes in half
- Slice the pepperoncini
At this point everything can be made ahead and stored in the refrigerator and when you are ready to eat, just start with the lettuce in a large bowl and toss everything together with the dressing.
I find it’s a good idea to use separate bowls to toss for each serving. This ensures that every serving has the same amount of each item. Start with the lettuce in each bowl and then begin to layer in the other ingredients. Pour just the amount of dressing for each serving and toss. Serve on chilled plates.
Keywords: salad, chopped salad
Hope you have a beautiful weekend!