Chopped Garden Salad Recipes

CHOPPED GARDEN SALAD

Chopped Garden Salad image

This recipe is always requested by my children for their birthday meal or any other get-together. The flavor combination is so yummy.-Anna Sutherland, Camp, Arkansas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

6 medium tomatoes
2 medium green peppers
2 large cucumbers
2 medium red onions
1-1/4 cups water
3/4 cup cider vinegar
4-1/2 teaspoons sugar
1-1/2 teaspoons mustard seed
1-1/2 teaspoons celery salt
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl. , In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute, stirring occasionally. Cool slightly. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CAPE COD CHOPPED SALAD

Cape Cod Chopped Salad image

Provided by Ina Garten

Categories appetizer

Yield 4 to 5 servings

Number Of Ingredients 14

Ingredients

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.

GARDEN VEGETABLE CHOPPED SALAD

Garden Vegetable Chopped Salad image

Make and share this Garden Vegetable Chopped Salad recipe from Food.com.

Provided by nicoleingermantown

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 cups chopped romaine lettuce
1 cup chopped broccoli
1/2 cup matchstick-cut or shredded carrot
1/2 cup kraft light ranch dressing
1/2 cup kraft 2% milk shredded cheddar cheese
3 slices oscar mayer center cut bacon, cooked, crumbled

Steps:

TOSS lettuce with broccoli, carrots and dressing.
TOP with cheese and bacon.

Nutrition Facts : Calories 205.4, Fat 18.8, SaturatedFat 5.3, Cholesterol 23, Sodium 359.4, Carbohydrate 4.5, Fiber 1.7, Sugar 2.1, Protein 5

ALEXIS'S CHOPPED VEGETABLE SALAD

Alexis's Chopped Vegetable Salad image

This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 15

Ingredients

Coarse salt
2 ears corn
Pinch of sugar
1/2 pound green beans, trimmed and cut into 1/4-inch pieces
1/2 pound wax beans, trimmed and cut into 1/4-inch pieces
4 plum tomatoes, seeded and cut into 1/4-inch pieces
1 small red bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small yellow bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small red onion, cut into 1/4-inch pieces
1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
3/4 cup cilantro leaves
1 medium jalapeno pepper, seeded, deveined, and finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon freshly ground pepper

Steps:

Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

GARDEN CHOPPED SALAD RECIPE

Garden Chopped Salad Recipe image

Utilize bacon and cheese in our Garden Chopped Salad Recipe. Our Garden Chopped Salad Recipe is so tasty, you may not realize it's a Healthy Living recipe.

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 6

Ingredients

6 cups chopped romaine lettuce
1 cup chopped broccoli
1/2 cup matchlike carrot sticks or shredded carrots
1/2 cup KRAFT Lite Ranch Dressing
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled

Steps:

Toss lettuce with broccoli, carrots and dressing.
Top with cheese and bacon.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

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