Chopped Veggie Breakfast Salad Recipes

VEGGIE CHOPPED SALAD

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.

ALEXIS'S CHOPPED VEGETABLE SALAD

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.

CHOPPED SALAD WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• Put the asparagus on 1 baking sheet in a single layer and the carrots and onions on the other in a single layer. Spray the vegetables generously with cooking spray and sprinkle with a few pinches of salt. Cook, stirring about halfway through, until tender and slightly caramelized, 15 minutes for the asparagus and 40 minutes for the carrots and onions. Set aside to cool.
• Meanwhile, combine the romaine, iceberg lettuce, garbanzo beans, mozzarella, salami and tomatoes in a large bowl.
• In a small bowl, whisk together the oil, vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper until well blended. Set aside.
• When cool enough to handle, chop the roasted vegetables into 1/4 inch to 1/2 inch pieces and add to the salad. Add the dressing and toss thoroughly. Add salt and pepper to taste, if necessary.

CHOPPED VEGETABLE SALAD

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.

GRILLED CHOPPED VEGETABLE SALAD

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

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.