This past Sunday, I went down to Milwaukee to hang out with Chelsea. She had a few days off, and her husband was traveling so I figured I would log in some bestie time. We spent the night chatting, watching TV and snacking, but before we snacked we filled up on something healthy – this Italian Chop Salad and some marinated chicken. That way, we didn’t have so feel bad about the popcorn and chips & dip. It was a great night. I mean, you can’t get much better than watching Selena on the DVR and hanging in your PJ’s with your best friend and her super cute dog, right ?


The salad was inspired by the chop salad I had at Portillo’s in Chicago sometime last summer. I made a creamy Italian dressing because it’s pretty impossible to replicate a “house” dressing. The ditalini was a must-have, but I choose whatever sounded good for the rest of the ingredients. You can do the same. I even considered adding chickpeas and olives, but honestly, I forgot to add them. No matter though, you can include or omit any of the ingredients in this salad. Just choose what you love and chop it up joyetech cubis.


Note: The recipe calls for you to toss the salad with the dressing, but if you’re not going to eat all of the salad that day just toss a portion with the dressing and store the remaining salad with a clean napkin or paper towel. The rest of the salad should last a few days in the fridge sigelei 200w.