For months now I have been enjoying big beautiful chopped salads that I lovingly refer to as my BBS. I saw Chef AJ demonstrate how to make one of these chopped salads in a cooking video and once I tried it myself I was hooked! Chopping the salad does something wonderful to the ingredients that makes them even more delicious. They become sweeter and more moist so they require less salad dressing or less vinegar. I have always enjoyed my big beutiful salads – BBS – but now I love them! If you follow me on Instagram or the Nutmeg Notebook facebook page you have no doubt seen the chopped salad photos I have posted all summer long. There are endless possibilities for the ingredients going into the chopped salad and the toppings you choose to garnish them with.
This is just a small sample of the chopped salads I have had in the past months. Underneath the toppings is at least one pound of vegetables including a combination of baby kale, baby spinach, red cabbage, red onion, carrots, celery, jicama, red bell pepper, romaine, apples, mandarin oranges, little tomatoes and whatever else I might have in the fridge at the time I make the salads. Once it’s chopped, dress the salad with a salad dressing like the very popular Creamy Balsamic Dressing or use a good quality vinegar like Napa Valley Naturals Grand Reserve – one of my favorites. Adding starch makes these salads even more filling. My favorite add in is some wild rice – it has a nutty flavor and some bite to it which is a nice contrast to all those veggies. Other toppings might include, corn cut off the cob, sweet potatoes, steamed green beans, roasted squash, roasted Brussels sprouts, asparagus cooked in the Breville Smart Oven Air Fryer, cooked beets, Sun dried Tomato Basil Hummus, beans, fruit, cucumbers, tomatoes and whatever I happen to have in the fridge! Everyday the salad can be different. You can use different salad dressings or flavored vinegar and really change it up. You can’t mess this up – it’s super easy!
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Yesterday when I was ready to make my chopped BBS for lunch hubby Tom video taped it so I could show you all how I make it.
The unfinished solid Holland 15 inch Beech Wood Bowl is amazing and a must have for making these salads easily with the Ulu knife. I will provide you with links below to the products I use. Here is a link to the video Tom made all about How To Care For A Wood Bowl.
This is one of my favorite tools in my kitchen. The Holland Unfinished Solid Beech Wood 15 inch Bowl. I use it daily! Not only for chopped salads but chopping herbs in it is a breeze! They stay in the bowl instead of flying all over your counter top and your cutting board. You will love it!
This knife is super sharp so be careful when you are using it and keep your fingers away from the blade. You can use it for herbs as well as all of your chopped salad ingredients. Another amazing kitchen tool that is used daily in the Nutmeg Notebook kitchen.
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You might enjoy my previous post and watching the video How To Make A Big Beautiful Salad. This is the method I use for making large batches of salads like the one I showed in the video that I put into the Holland wood bowl to become a chopped salad. I no longer buy the baby mixed greens because they wilt too fast. Instead I buy pre-washed baby spinach and baby kale. The Ziplock 9 cup containers are what I use for storing the salads whole before turning them into a chopped salad. The salads will last in the fridge up to four – five days before being chopped and without any salad dressing or vinegar. I have made the chopped salads in the morning and taken them in a cooler to have for lunch later in the day and they hold up well for a few hours. Once you purchase the Holland Solid Beech Wood Unfinished Wood Bowl you will need to take care of it properly so to it will last for years – check out Tom’s Video for Proper Care of Unfinished Wood Bowl.
The Corelle 2 qt bowls are the perfect size for holding your Big Beautiful Chopped Salads. This was the best price I found for them.
I am on a mission to get people to change what they call their big salads. It has become quite popular on Instagram and facebook for people to refer to their over-sized salads as a big ass salad. I find that to be a bit distasteful and crude. John Pierre one of my mentors in the Ultimate Weight Loss group talks a lot about choosing our words carefully because they have a lot of power. Our thoughts influence and change our behavior and have an impact on our mood. I love everything about my salads and am so grateful to have amazing produce available to make them. It just feels right to call them a Big Beautiful Salad – BBS for short! If you want to join me in spreading the love of our salads then be sure to tag your salad photos with Big Beautiful Salad or BBS!. Let’s put a positive spin on feeding ourselves healthy gorgeous food that in turn helps us to be beautiful from the inside out!
To your health,
A Little Nutmeg Nugget: When I started this blog in January of 2010 I followed what I understood to be a healthy version of the standard American diet, ironically also known as the “SAD” diet. As interest in my own health and how it was affected by the food I ate evolved, I transitioned to a whole food plant based diet also known as “WFPB” diet. I have wrestled with the fact that this blog still contains all those posts and recipes from the SAD way of eating I have left behind. I no longer advocate for anyone to eat that way. At this time I am leaving those recipes and posts here. It is a record of my journey and how I came to follow a WFPB way of eating. It is my hope that those who still come here for those old recipes will be curious about what I am doing now. Perhaps they will dip their toes across the line as I did and try some plant based recipes and learn more about the health benefits.
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