MEDITERRANEAN CHOPPED SALAD
Make this Mediterranean Chopped Salad for a large crowd. It's full of veggies, chickpeas, feta cheese, and olives and tossed in a lemony herb dressing!
Provided by Yumna Jawad
Categories Salads
Time 15m
Number Of Ingredients 15
Steps:
- Assemble the salad in a large bowl by placing the chopped lettuce first, then arranging lines of the remaining ingredients on top of the chopped lettuce.
- To prepare the dressing, whisk together all the ingredients for the dressing in a small mason jar until emulsified.
- When ready to serve, pour the dressing on top of the salad. Garnish with parsley. Toss if you prefer to keep the salad untossed for best presentation.
Nutrition Facts : Calories 226 kcal, Carbohydrate 22 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 493 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHOPPED SALAD FOR ONE
This simple -- yet delicious -- chopped salad for one is a perfect lunch to take on the go.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Place romaine, tomato, celery, cucumber, green beans, herbs, and chicken in a large bowl; toss to combine. Drizzle with vinaigrette just before serving; toss to combine.
FAVORITE CHOPPED SALAD
This chopped salad will amaze everyone around the table! Homemade Italian dressing, veggies and Parmesan cheese combine into one extraordinary salad.
Provided by Sonja Overhiser
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Make the Homemade Italian Dressing.
- Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
- Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.
Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg
CHOPPED SALAD
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
A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don't toss everything together until just before serving - and, preferably, do so at the table for maximum impact.
Provided by Melissa Clark
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
- Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
- Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.
EASY CHOPPED SALAD
Please everyone with a colourful mix of cucumber, beetroot, radish, carrot, sweetcorn, avocado and onion in our chopped salad
Provided by Sarah Cook
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 16
Steps:
- For the cucumber and beetroot, mix the poppy seeds, lemon zest and juice, oil and sugar. Tip half into a bowl with the cucumber, the other half into a separate bowl with the beetroot, and mix each.
- Mix the carrot ingredients together, the corn ingredients together and the avocado ingredients together.
- Pile the different elements in strips across a large platter. Cover and chill for up to 2 hrs, or serve straight away.
Nutrition Facts : Calories 178 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
CRUNCHY CHOPPED SALAD
Encourage kids to learn essential kitchen skills with this crunchy salad made with pomegranate seeds. The recipe is easy for children aged seven to 11 to follow
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Serves 4-6 (with leftover dressing)
Number Of Ingredients 20
Steps:
- Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
- Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
- Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
- Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
- Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
- Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
- Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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