Chopped Vegetable Salad Recipes

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VEGGIE CHOPPED SALAD



Veggie Chopped Salad image

My husband's aunt gave me this recipe back in the '80s, and it's been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. -Madeline Etzkorn, Burien, Washington

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 11

3 cups finely chopped fresh broccoli
3 cups finely chopped cauliflower
3 cups finely chopped celery
2 cups frozen peas (about 8 ounces), thawed
6 bacon strips, cooked and crumbled
1-1/3 cups mayonnaise
1/4 cup sugar
2 tablespoons grated Parmesan cheese
1 tablespoon cider vinegar
1/4 teaspoon salt
3/4 cup salted peanuts

Steps:

  • In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.

Nutrition Facts : Calories 308 calories, Fat 26g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 357mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.

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

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.

GRILLED CHOPPED VEGETABLE SALAD



Grilled Chopped Vegetable Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
2 large carrots, peeled, trimmed and cut into 2-inch pieces
8 ounces green beans, trimmed
2 large or 6 small portobello mushrooms, cleaned, stemmed and gills removed
1 zucchini, cut lengthwise into thirds
1 yellow squash, cut lengthwise into thirds
1 head radicchio, quartered
6 tablespoons extra-virgin olive oil
1 head Bibb lettuce, outer leaves removed
1 small shallot, finely chopped
1 lemon, zested and juiced
Freshly grated Parmesan, for garnish

Steps:

  • Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
  • Preheat a large (2-burner) grill pan over medium-high heat.
  • Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
  • Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
  • Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
  • Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.

CHOPPED VEGETABLE SALAD



Chopped Vegetable Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 teaspoon dry English mustard dissolved in 1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/3 cup pure olive oil
2 tablespoons prepared chili sauce
2 tablespoons finely chopped watercress leaves
2 tablespoons chopped cooked bacon
1/2 cup each diced carrot, celery, fresh-cooked beets, red peppers, yellow peppers, cucumbers, and tomatoes
1 small Bibb lettuce, washed, dried, and torn into bite-size pieces
1 1/2 cups shredded iceberg lettuce

Steps:

  • In the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt pepper. Pulse the mixture together briefly. Then add the vinegar a little at a time. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion. At this point, the dressing can be refrigerated for up to 1 week. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic "21" Lorenzo Dressing.
  • Put the remaining salad ingredients in a large bowl and toss with the dressing.

CHOPPED VEGETABLE SALAD



Chopped Vegetable Salad image

Yield Makes 2 servings

Number Of Ingredients 15

1 1/2 cups watercress, tough stems removed, leaves cut into small pieces
1 cup whole parsley leaves
1 cup diced celery (or heart of fennel)
1/4 cup chopped red onion
1 1/2 cups cherry tomatoes, halved
1/4 cup sliced radishes
3 oz string beans, trimmed and steamed
Half a small avocado, peeled and cubed
3 tbsp drained capers
1 tbsp fresh lemon juice
1 tbsp fresh orange juice
1 tbsp fresh lime juice
1 tsp sugar
1 tsp extra-virgin olive oil
1 tbsp minced mint leaves

Steps:

  • Combine watercress, parsley, celery, onion, tomatoes, radishes, beans, avocado, and capers in a large bowl. In a small bowl, whisk together lemon, orange and lime juices, sugar, and oil. Stir in mint. Salt and pepper to taste. Toss with salad greens

DIXIE'S CHOPPED VEGETABLE SALAD



Dixie's Chopped Vegetable Salad image

This salad is a great recipe for picnics and gatherings. I add more of each vegetable if I need to feed a larger crowd. Be creative! Add whatever vegetables that you like.

Provided by Gail11

Categories     Vegetable

Time 13h

Yield 10-12 serving(s)

Number Of Ingredients 16

1/2 lb green beans, trimmed and cut into 1/4 inch pieces
3 carrots, peeled and cut into 1/4 inch cubes
4 plum tomatoes, seeded and cut into 1/4 inch pieces
1 small red pepper, seeded,de-veined and cut into 1/4 inch pieces
1 small yellow pepper, seeded,de-veined and cut into 1/4 inch pieces
1 small green pepper, seeded,de-veined and cut into 1/4 inch pieces
1 yellow squash, cut into 1/4 inch pieces
1 zucchini, cut into 1/4 inch pieces
1 red onion, cut into 1/4 inch pieces
1 cucumber, peeled,seeded and cut into 1/4 inch pieces
2 jalapeno peppers, seeded and de-veined,minced
1 cup frozen corn, thawed
1/2 cup of sliced black olives
1/2 cup of sliced green olives
1/2 lb feta cheese, crumbled
1 (16 ounce) bottle Italian dressing or 1 (16 ounce) bottle vinaigrette dressing

Steps:

  • Prepare an ice bath (a large bowl filled with ice water and ice cubes).
  • Add green beans to boiling water.
  • Blanch until tender, about 3-5 minutes.
  • With a slotted spoon remove from water and immediately plunge into the ice bath.
  • When beans are thoroughly cooled, drain and pat dry.
  • Repeat the process with the carrots.
  • Add all ingredients except cheese and dressing to a large bowl.
  • Stir to combine.
  • Add cheese.
  • Begin by adding 1/4 cup of vinaigrette dressing and stir to combine.
  • Chill, stirring occasionally, and add more dressing if needed.
  • The vegetables will give off their juices also.
  • Best if chilled overnight so that all of the flavors marry.

CHOPPED VEGETABLE SALAD



Chopped Vegetable Salad image

Yield 12

Number Of Ingredients 15

3 cups chopped fresh broccoli
3 cups chopped fresh cauliflower
5 stalks celery (diced)
1 (10.5 ounce) package cherry tomatoes (halved)
2 cucumbers (peeled and diced)
2 cups frozen peas (thawed)
1 (6 ounce) can black olives (drained and sliced)
8 strips bacon (cooked and crumbled)
1 1/2 cups mayonnaise
1/4 cup sugar
3 Tablespoons grated Parmesan cheese
1 1/2 Tablespoons Apple Cider Vinegar
1/4 teaspoon salt
1 cup Craisins
3/4 cup sunflower seeds

Steps:

  • In a large mixing bowl combine the chopped broccoli, chopped cauliflower, diced celery, tomatoes, cucumbers, peas, olives, and bacon. Gently toss.
  • In another bowl combine all of the dressing ingredients. Stir until sugar is dissolved and all is mixed well.
  • Pour over the vegetable mixture and stir in well.
  • Stir in the Craisins and sunflower seeds, reserving a few to sprinkle on top of the salad for serving.
  • Chill for an hour before serving.

Nutrition Facts : Servingsize 1 serving, Calories 3811 kcal, Fat 310 g, SaturatedFat 49 g, Cholesterol 152 mg, Sodium 5073 mg, Carbohydrate 177 g, Sugar 98 g, Protein 66 mg

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