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CHOP CHOP Salad with Creamy Collagen Greek Dressing Recipe
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CHOP CHOP Salad with Creamy Collagen Greek Dressing

I had one of the best salads in the Phoenix Airport in 2016 that’s stuck in my memory. I thought it might be fun to recreate and make it a little more nutrient balanced with a light and delicious protein packed collagen dressing!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Keyword: Greek salad
Servings: 4
Calories:
Author: Christen Rodgers

Ingredients

Salad

  • 2 cups Raw Spinach (chopped fine)
  • 1-2 cups Raw Broccoli (chopped fine)
  • 2 cups Romaine Lettuce (chopped fine)
  • 8-12 slices Non-nitrate Roasted Deli Turkey (chopped fine)
  • 2 oz Dried Italian Salami (chopped fine)
  • 6-8 Marinated Artichokes (add a lovely creamy texture)
  • 20 Almonds (sliced thin)
  • 1 cup Alfalfa Sprouts
  • Additional Options: 1 Cup Cabbage (chopped fine), 1 Cup Radicchio (Chopped fine), 1-2 Sliced Haas Avocados, 2-4 oz Goat Cheese or Feta

Dressing

  • 3 scoops Unflavored Multi Collagen Peptides Powder
  • 1/2 cup Plain Whole Milk or Low-Fat Greek Yogurt (fat content dependent on your goals)
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp White Wine Vinegar
  • 1 packet Raw Stevia or Monk Fruit
  • 1 tsp Minced Garlic (= about 2 cloves)
  • 1/3 cup Cold Pressed Extra Virgin olive oil
  • 1/2 tsp Dried Dill
  • 1/2 tsp Salt & Freshly Ground Black Pepper

Instructions

  • Mix all of the ingredients in a bowl and whisk to combine.
  • Refrigerate until ready to serve.
    CHOP CHOP Salad with Creamy Collagen Greek Dressing

Notes

The dressing keeps well for 3-4 days. Stir before serving as some of the ingredients may have separated while resting in the fridge.