How To Make Chopped Salad in a Cup

Summertime is perfect for salads. This salad is perfect for picnics. The Diner News this month is featuring picnic foods, and this is one of the ideas featured. No recipe really, just any combination of chopped veggies that appeals to you. For our picnic, I made one for each person with their favorite ingredients. There are lots to choose from:

How To Make Chopped Salad in a Cup
How To Make Chopped Salad in a Cup

grape tomatoes
chopped broccoli
hard boiled eggs
snow peas
red and green bell peppers
cheese, crumbled or shredded
sunflower seeds
bacon bits
bean sprouts
jarred peppers
ham cubes

It is easy to put any number together at once, assembly line fashion. I pack the dressing separately. Chopped veggie salads hold up to the summer heat better than lettuce based salads. Vinaigrette dressings work really well too. Because they are thinner, the dressing is easier to get to the bottom of the cup

These Crystal Clear Dixie beverage cups make for gorgeous presentation. Plus, clean up is easy too. Stack them together or toss them out. The lid has an opening for a straw. Instead of that, I place a plastic fork there, and it is ready to serve. They can be washed and reused several times. Yes, that is how I get them. I recycle from my drinks at church. I don’t pay a thing, but you can buy them at office supply stores.

If  you want to stir, leave some space at the top. The calorie and carb count will vary with the veggies and dressing you choose, but it can all be easily fit into any plan.

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