Chopped Salad Food

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CHOPPED SALAD



Chopped Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

1/4 cup finely diced red onion
2 large eggs
Kosher salt
1 bunch asparagus, trimmed
1 teaspoon dijon mustard
2 tablespoons champagne vinegar
1 lime (1 teaspoon grated zest, plus the juice)
1 teaspoon sugar
Freshly ground pepper
1/4 cup extra-virgin olive oil
1 head Bibb lettuce, torn
1 cup diced radishes (from 1 bunch)
1 14-ounce can hearts of palm, drained and thinly sliced
1/2 English cucumber, seeded and diced
1 cup grape tomatoes, halved
6 to 8 spears baby corn, diced
2 Hass avocados, diced

Steps:

  • Soak the onion in cold water, 15 minutes. Meanwhile, hard-boil the eggs: Put the eggs in a saucepan and cover with cold water; bring to a boil and cook 2 minutes. Remove from the heat, cover and let sit 10 minutes. Remove with a slotted spoon to a bowl of ice water. Return the water to a boil and season with salt. Add the asparagus and cook 2 minutes. Drain and transfer to the ice water.
  • Make the dressing: Whisk the mustard, vinegar, lime zest and juice, and the sugar in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
  • Drain the asparagus and chop. Toss the lettuce, asparagus, radishes, hearts of palm, cucumber, tomatoes, corn and avocados in a large bowl. Peel and chop the eggs and drain the onions, then add to the salad. Add the dressing and toss. Season with salt and pepper.

CAPE COD CHOPPED SALAD



Cape Cod Chopped Salad image

Provided by Ina Garten

Categories     appetizer

Yield 4 to 5 servings

Number Of Ingredients 14

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
  • In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
  • For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
  • Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

CHOPPED SALAD



Chopped Salad image

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 0

Steps:

  • Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.

CHOPPED SALAD



Chopped Salad image

This salad is like one big antipasto. I love the combination of the garlicky, salty salami and spicy pepperoncini, cooled by the provolone cheese and paired with the crisp iceberg lettuce. I make the vinaigrette heavy on the vinegar--equal parts vinegar and oil--because the acidity helps balance the strong flavors of the salad.

Provided by Katie Lee Biegel

Categories     main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 16

1 head of iceberg lettuce, chopped
1/2 English cucumber, chopped
1 red bell pepper, chopped
One 15.5-ounce can chickpeas, drained, rinsed
1 cup chopped salami
1 cup chopped provolone cheese
One 6-ounce jar marinated artichoke hearts, drained and chopped
1/2 medium red onion, finely minced
1 cup cherry tomatoes, halved
8 whole pepperoncini
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon minced fresh rosemary
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Mix all the salad ingredients in a large bowl.
  • Combine the vinaigrette ingredients in a small glass jar with a tight-fitting lid and shake well.
  • Toss the salad with the vinaigrette and serve immediately.

CHOPPED SALAD



Chopped Salad image

The key is chopping the veggies into small pieces. This is what gives the salad such a clean, fresh taste. The small pieces impart juices and flavor. No dressing required. This is good for lunch or as a side dish for dinner. It can be kept in the refrigerator for several days. NOTE: For a Fatoush-type of salad, toast or broil a slice of pita bread; break-up the crispy pieces into the salad.

Provided by Kathy228

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 medium green pepper, chopped
1 medium onions, chopped or 5 green onions, plus tops chopped
2 small tomatoes, seeded and chopped
1/3 cup cucumber, seeded and chopped
1/3 cup black olives, quartered
1 head lettuce, finely chopped
2/3 cup pine nuts or 2/3 cup sunflower seeds
3/4 cup feta cheese

Steps:

  • Chop the vegetables into small 1/4 inch pieces. Place in a big bowl.
  • Stir in the nuts.
  • Quarter the olives; add to the vegetables.
  • Stir in the crumbled cheese.
  • Chop lettuce into fine pieces; combine with vegetable mixture.
  • Chill several hours before serving.
  • This recipe is flexible. Add or delete vegetables and/or nuts to your liking. Diced zucchini, red peppers, fresh herbs, pumpkin seed kernels can all be used in any combination that appeals to your family.

Nutrition Facts : Calories 185.7, Fat 15.3, SaturatedFat 3.7, Cholesterol 16.7, Sodium 284.1, Carbohydrate 8.9, Fiber 2.6, Sugar 3.9, Protein 6.3

CHOPPED SALAD



Chopped Salad image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 25

2 medium carrots
3/4 pound small boiling potatoes
1/2 pound white mushrooms
1 medium zucchini, ends trimmed
1 medium yellow squash, ends trimmed
1 small jicama, peeled
15 radishes, trimmed
4 Italian Roma tomatoes, cored and seeds
4 quarts salted water
3/4 cup plus 3 tablespoons olive oil
1 3/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 1/2 bunches oregano, leaves only
2/3 cup red wine vinegar
2 jalapeno chiles, stemmed, seeded and roughly chopped
1 red bell pepper, cored, seeded and roughly chopped
1 Poblano chile, stemmed, seeded and roughly chopped
6 -8 large lettuce leaves
1 large avocado, peeled, seeded and thinly sliced
1 cup grated Cotija or Anejo cheese
Cracked Black Pepper Garnish, recipe follows
2 tablespoons cracked black pepper
1/2 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt

Steps:

  • Cut carrots, potatoes, mushrooms, squashes, jicama, radishes and tomatoes into 1/2-inch dice. In large saucepan bring water to a boil. Blanch carrots and potatoes for 3 minutes. Drain and immediately plunge into iced water to stop the cooking. When cool, pat dry with paper towels and reserve. In large skillet heat olive oil. Add mushrooms and squashes and saute with 1/2 teaspoon of the salt and 1/4 teaspoon of pepper for 2 - 3 minutes. Remove from pan and spread on a cookie sheet to cool. In large bowl combine mushrooms, squashes, potatoes, carrots, radishes and tomatoes. In a blender combine 2/3 of the oregano, the remaining olive oil, red wine vinegar, remaining salt and 1/2 teaspoon pepper, the chopped peppers and puree. Arrange lettuce leaves on individual plates, top with salad, surround with avocado and sprinkle with cheese. Pour dressing over vegetables. Serve with cracked black pepper garnish.
  • In small bowl combine all ingredients. Serve over vegetables.

AUTUMN CHOPPED SALAD



Autumn Chopped Salad image

Make and share this Autumn Chopped Salad recipe from Food.com.

Provided by gailanng

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

6 -8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans, toasted
8 slices thick-cut bacon, crisp-cooked and crumbled
4 -6 ounces feta cheese, crumbled
bottled vinaigrette dressing (Poppy Seed or Balsamic) or homemade vinaigrette dressing (Poppy Seed or Balsamic)

Steps:

  • On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with vinaigrette.

Nutrition Facts : Calories 416.2, Fat 33.6, SaturatedFat 8.6, Cholesterol 37.7, Sodium 476.3, Carbohydrate 24.2, Fiber 8, Sugar 12.9, Protein 9.9

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Top Asked Questions

What is a healthy chopped salad recipe?
This healthy chopped salad recipe starts with bulgur and ends with homemade olive dressing and crumbles of feta cheese. In between, mix in fresh veggies like cauliflower, chicories, and chopped celery. To make this salad super enticing, layer the ingredients in a trifle bowl so you can see each veggie. Prepare for an explosion of flavor!
What vegetables are in a chopped salad?
This easy chopped salad recipe is loaded with greens such as spinach, cucumbers, broccoli, green beans, and edamame. That's a ton of veggies, but they're so tasty, especially with a fresh herb dressing. You'll get a generous helping of vitamins A and K here as well as calcium.
What is a good salad to serve with dinner?
These salads are packed with vegetables and because everything is chopped, they're easy to serve and enjoy. Recipes like Shrimp Cobb Salad with Dijon Dressing and Creamy Cucumber, Radish & Tomato Chopped Salad are fresh, tasty and perfect for a main or side dish.
Can you make chopped salad all year round?
This fresh chopped salad recipe is certainly special enough to serve during the holidays, but there's also no reason why you can't make it all year-round. The ingredients (green peppers, cucumber, rsed radicchio, and radishes) make it a festive and healthy holiday treat for less than 200 calories per serving.

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