Chop Salad


  • 1 head of romaine lettuce, chopped
  • 3 tomatoes, seeded, petite diced
  • 1/2 of a medium red onion, sliced
  • 1/2 c. of black olives, soaked in lemon juice
  • 1 handful of fresh basil, chopped


  • 3 Tbsp. olive oil
  • 1 1/2 Tbsp. lemon juice
  • pinch of sea salt


  1. In large bowl, combine lettuce, tomatoes, red onion and black olives. Whisk the dressing ingredients together and drizzle over salad. Toss lightly. Refrigerate for 30 minutes.
Browse Cook(s): Valisa Nogueira
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.