As a newlywed, it has certainly taken some time getting into the groove of everyday, married life. I never really gave much thought into what I’d pack for my lunch and I was usually pretty content with grabbing a bowl of cereal and some fruit for dinner when I got home. After weeks of haphazardly stuffing cold sandwiches into paper bags for my husband and hearing his stomach grumble when he got home from work, I finally started to get the hang of the whole “cooking for two” thing.

Lately, we’ve been trying to be a little more conscious about the foods we eat–overly salted and cured deli meats just aren’t good for the blood pressure, or our pockets. We’ve also started a micro-garden on our balcony. This has really helped to ensure we always have some fresh veggies at our fingertips. And while I’m enjoying this newfound love of cooking and experimenting, I still find that I rarely have the time to cook up a full three-course meal. (Anyone else with me on that?)

There is one recipe, however, that I seem to turn to time and time again. Because it can always be mixed up and adjusted a little, it really works for any size appetite. It’s ideal for couples, roommates, or a picnic with friends. It’s an easy recipe that’s become a staple in our house—and I have a feeling will become one in yours too.

The Chop Salad

Ingredients
2-3 cups chopped iceberg lettuce
2-3 cups chopped romaine lettuce
1 cup chopped red cabbage
2 fresh tomatoes, diced
1 cup chopped green onions
2 cups of Ditalini pasta, or small pasta of your choice
1 cup of Turkey Bacon, chopped
½ cup of gorgonzola cheese, crumbled (Feta and blue cheese work great too!)
1-2 cups of grilled, chopped chicken breast (optional, for a heartier meal)

Directions
1. Boil a pot of water and stir in paste, cook for about 7 minutes. Cool and set aside.
2. Cook bacon according to package instructions. Cool, chop and set aside.
3. If including chicken, lightly season 1-2 chicken breasts with salt and pepper. Drizzle olive oil in a pan and grill chicken over medium heat until cooked through. Cool, chop and set aside.
4. Combine romaine and iceberg lettuce along with the red cabbage in a large bowl.
5. To the salad bowl, add tomatoes, green onions, bacon, chicken, pasta and cheese.
6. Add dressing (recipe below), give everything a little shake and enjoy!

Mmm, dressing!

Ingredients
1/4 cup balsamic vinegar
2 cloves garlic, peeled and minced
1 teaspoon sugar
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil

Directions
1. Place all the ingredients, except the olive oil, in a blender or food processor.
2. While everything is blending, drizzle in the olive oil and blend until dressing is combined and emulsified.

Note: Dressing can be made in advance and stored in a sealed mason jar in the fridge for up to 2 weeks.

Photo credit: http://pinterest.com/pin/127508233170058209/