Pamis Chunky Chopped Salad Recipes

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CHOPPED SALAD



Chopped Salad image

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.

PAMIS' DONT BE SUCH A CRAB SALAD



Pamis' Dont be such a CRAB SALAD image

Delicious lite summery Easy dinner or lunch recipe. Its really good on brioche rolls or slider size is my favorite. Serve w Lettuce tomato slices or sliced cucumbers and/or Dill pickles. I often add frozen green peas thawed or chopped dill pickles.. its optional. Green relish could be used in it as well. Its a great tasty meal and doesnt cost much. Much less than the per pound prices at local Grocery delis.. easy to make add extras you enjoy in your deli..

Provided by Pami Toll @hotpeachpie

Categories     Seafood

Number Of Ingredients 13

2 slice(s) green onion
2 bag(s) imitation crab pieces
1 stalk(s) celery chopped finely into thin slices
1/2 cup(s) mayo
1/2 cup(s) dijon mustard
1/2 teaspoon(s) salt/ pepper
1/4 cup(s) lemon juice
1/4or less cup(s) white vinegar
2 sprig(s) basil, oregano, dill, each
1 tablespoon(s) garlic powder
1 clove(s) garlic crushed or chopped
3 slice(s) chopped green pepper
1 teaspoon(s) sugar to taste

Steps:

  • slice crab into chunky slightly larger thicker pieces . Some packages have large pierces of shredded crab cut them smaller or slice the rolls into moderately think slices then cross chop them . LEAVE THEM CHUNKY
  • Mix mustard, mayo, vingear. into a semi thin salad dressing in a seperate bowl or measuring cup. Add salt pepper spices mix well. Add a little sugar to taste if its a bit strong. you want to balance the salad dressing flavor. Chop the fresh garlic, green pepper and sprigs of basil dill oregano. mix into the salad dressing.
  • fold the Crab and chopped onions pepper and vegetables in a large bowl add the dressing. Toss lightly. Top w Fresh cracked pepper and a few extra chopped green onions.
  • serve on a fresh Bioche roll, slider bun or Pita cut in half. Serve w fresh lettuce slices and tomato. It tastes as good if not better than the expensive crab salads sold at most delis. you get enough to serve 8 portions . so if left over.Put in a plastic container seal and refridgerate. Dont make me Crabby trying to explain this again!

BEVERLY HILLS CHOPPED SALAD



Beverly Hills Chopped Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

2 vine-ripe tomatoes, seeds removed and chopped
1 head iceberg lettuce, chopped
1 romaine heart, chopped
One 15-ounce can chickpeas, rinsed and drained
5 ounces dry salami, julienned
1 cup grated fresh mozzarella
1/3 cup olive oil
1/3 cup freshly grated Parmesan
1/3 cup white wine vinegar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper

Steps:

  • Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
  • Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
  • Add the dressing to the salad and toss to combine. Serve immediately.

PAMI'S CHUNKY CHOPPED SALAD



Pami's Chunky Chopped Salad image

A delicious summer meal! Packed with garden veggies, it's light and refreshing. We love the tanginess of the rice wine and apple cider vinegar with the lemon juice. Little bits of creamy Feta and the combination of herbs add tons of flavor and take this simple salad over the top.

Provided by Pami Toll

Categories     Other Side Dishes

Time 20m

Number Of Ingredients 15

2 large cucumbers or 5 small pickle sized cucumbers
2-3 tomatoes
3 green onions with knobs or bulb on it
1/2 red onion
1/2 bunch chopped parsley
1/2 Tbsp chopped basil
1 fresh lemon, juiced
5 - 6 oz fresh Feta cheese
1 handful Kalamata or black olives
1/4 c olive oil or more
1/4 c apple cider vinegar
5 Tbsp light rice wine vinegar
4 clove garlic, chopped
salt and pepper, to taste
3 pinch Herbs de Provence or Greek herbs (dried)

Steps:

  • 1. I take my time cutting larger thick pieces of the cucumbers by laying it out peeled and slicing it lengthwise four ways. Then cutting crossways into thick pieces. Add them to a large bowl.
  • 2. I do the same for the tomatoes. I want squared chunks. It makes for the hearty feel of the salad. Add chopped tomatoes to the bowl with the cucumber.
  • 3. Then I take a large square of Feta cheese and make small squares. Throw in about a handful of Kalamata olives or black olives.
  • 4. Chop the onion into small pieces. Chop the green onion knobs and all into thicker pieces.
  • 5. Add onion and green onion to the bowl.
  • 6. In a small bowl, whisk together olive oil, vinegar, chopped garlic, fresh lemon, basil, herbs, salt, and pepper. Pour over the salad. Gently toss the whole thing together to coat. Serves 4. To double, add more of each ingredient.
  • 7. Options. I enjoy a chopped hard boiled egg, marinated artichoke hearts, chopped fresh spinach ( LOTS OF THAT). I have added raw almonds or pecans. But usually don't. It's very light and tasty. Now if you don't like Feta cheese, I chopped squares of Swiss or Muenster or some dill flavored cheese instead. You can do almost anything. The thicker pieces make you feel fuller and more satisfying so you arent think THIS IS JUST A SALAD. I also have had anchovies or other olives added too. If any is left, I place in plastic wear and give it a shake. Then I serve it chilled later.

CHOPPED SALAD



Chopped Salad image

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

Categories     dinner, easy, lunch, quick, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

1 lemon
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 romaine hearts (about 1 pound), trimmed and torn into bite-size pieces
1 cup cherry tomatoes, halved
3/4 cup (about 6 ounces) chopped cooked bacon
3/4 cup thinly sliced cucumber
1/2 cup crumbled blue cheese or feta
1/4 cup thinly sliced scallions
1 ripe avocado, pitted, peeled and sliced
2 hard-cooked (or jammy) eggs, quartered

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.

CHOPPED SALAD



Chopped Salad image

Provided by Adam Perry Lang

Categories     Salad     Olive     Pepper     Picnic     Cucumber     Green Bean     Healthy     Dill     Lettuce

Yield Serves 6 to 8 (10 to 11 cups)

Number Of Ingredients 15

1/2 cup finely chopped red onions
1/4 cup water
1/2 cup red wine vinegar
2 teaspoons kosher salt, plus additional as needed
2 teaspoons coarsely ground fresh black pepper, plus additional as needed
1/2 to 1 cup extra virgin olive oil
1 large head iceburg lettuce, cut into 1/2-inch pieces, 6 to 8 cups
1 cup Roasted Marinated Peppers , cut into 1/2-inch pieces
1/2 cup pitted green olives, such as Cerignola, halved
1/2 cup pitted black olives, such as Cerignola, halved
1 cup haricots verts, cut into 1-inch pieces
1 cup English cucumber, peeled and cut into 1/2-inch pieces
2 tablespoons fresh marjoram leaves
1/4 cup flat-leaf parsley leaves
1/4 cup coarsely chopped dill, large stems removed

Steps:

  • 1. In a small bowl, combine the onions, water, vinegar, salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop.
  • Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste.
  • 2. In a large bowl, combine the lettuce, roasted peppers, olives, haricots verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side.

CRUNCHY CHOPPED SALAD



Crunchy chopped salad image

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

1 lemon
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp honey
10 cherry tomatoes (use a mixture of different colours, if you like)
1⁄2 cucumber
2 Little Gem lettuces
1 punnet of cress
100g pomegranate seeds
25g mixed seeds (we used sunflower and pumpkin seeds; see tip below)
chopping board
tea towel or kitchen paper (optional)
sharp knife
citrus juicer
tablespoon
teaspoon
jam jar or small bowl
large salad bowl
kitchen scissors
measuring scales

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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