Chopped Salad Balsamic Vinaigrette Dressing Recipes

BEST CHOPPED SALAD RECIPE

Best Chopped Salad Recipe image

This Tuscan Chopped Salad Recipe is incredibly healthy and delicious with my special homemade balsamic vinaigrette dressing.

Provided by Sondra Barker

Categories Salad

Time 30m

Number Of Ingredients 14

Ingredients

3 cup Tuscan Kale (organic (about 1 bushel))
1.5 cup Broccoli (chopped)
¼ cup green olives (sliced)
¼ cup pepperoncini peppers (chopped)
¼ cup marinated artichoke hearts (chopped)
1 can chickpeas
½ cup provolone cheese (block, diced)
½ cup olive oil (high quality)
2 cloves garlic (minced)
1 tbsp parmesan cheese (finely grated)
¼ cup balsamic vinegar
¼ cup red wine vinegar
½ tsp salt (Pink Himalayan)
½ tsp pepper

Steps:

Chop all ingredients into bite-sized pieces, accept the chickpeas. Add all ingredients to a bowl and toss with dressing. I recommend using only 1/2 cup and allowing diners to add additional

Nutrition Facts : ServingSize 6 3/4 cup, Calories 246 kcal, Carbohydrate 6 g, Protein 5 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 439 mg, Fiber 1 g, Sugar 2 g

SIMPLE SALAD WITH BALSAMIC VINAIGRETTE

Simple Salad with Balsamic Vinaigrette image

Provided by The Hearty Boys

Categories main-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 bags ready to use mesclun greens
Pinch salt
Freshly ground black pepper
Balsamic Vinaigrette, recipe follows
1 pint grape tomatoes
1 yellow bell pepper, seeded, halved and thinly sliced
1 shallot, peeled and roughly chopped
1 tablespoon chopped fresh basil leaves
1/4 cup balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup olive oil

Steps:

Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.

CHOPPED SALAD & BALSAMIC VINAIGRETTE DRESSING

Chopped Salad & Balsamic Vinaigrette Dressing image

This recipe is from our grammar school cookbook. Submitted by Mrs. I. I have made it twice now and REALLY love it. A good blue cheese & Paul Newman's Balsamic Vinaigrette dressing really makes all the difference. Enjoy!

Provided by Chicagoland Chef du

Categories < 60 Mins

Time 50m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 head romaine lettuce, rinsed, trimmed, chopped into bite sized pieces, chilled
1/2 cup ditalini, uncooked
4 slices cooked and chopped bacon
1/2 cooked chicken breast, rotisserie chicken, cubed
1 large tomatoes, diced
2 ounces goronzola blue cheese, crumbled, any good blue will work
2 -4 green onions, sliced
1/2 ripe avocado, cubed
1/4 cup balsamic vinaigrette, Paul Newman's (lite)

Steps:

Cook pasta to package instructions.
Cook bacon until crisp, cool then chop.
Slice then chop tomatoes. Place in a strainer or colander to drain off any excess liquid.
Arrange lettuce in the bottom of a bowl. Top with pasta, tomato, cheese, cubed chicken onions, avocado. This can be done ahead of time. It looks very pretty to arrange the toppings in row.
Immediately before serving top & toss with vinaigrette dressing.

Nutrition Facts : Calories 474, Fat 26.2, SaturatedFat 9.5, Cholesterol 52.8, Sodium 583.9, Carbohydrate 39.6, Fiber 12.3, Sugar 7.6, Protein 24.6

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