Tony Mikos Salad Recipes

50 SALAD RECIPES: BEST CHOPPED SALAD & MORE!

50 Salad Recipes: Best Chopped Salad & More! image

This chopped salad recipe will amaze everyone around the table! Italian dressing, crunchy veggies and Parmesan combine into something greater than the sum of its parts.

Provided by Sonja Overhiser

Categories Salad

Time 15m

Number Of Ingredients 10

Ingredients

1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups leafy lettuce
1 large shallot
1 English cucumber (2 cups chopped)
1/2 cup cherry tomatoes
1/2 cup ripe green olives, halved
1/2 cup jarred sliced pepperoncini
1/4 cup Parmesan shavings or shreds, plus more to serve
1/4 teaspoon red pepper flakes, optional

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

TONY & MIKO'S SALAD

Tony & Miko's Salad image

I like to combine my favorite ingredients and see what the flavors taste like! This salad has a little bit of Italian and a little bit of Japanese influence for a light, fresh, filling lunch. Hope you like it!

Provided by ChefLee

Categories Beans

Time 20m

Yield 4 regular servings, 4 serving(s)

Number Of Ingredients 14

Ingredients

2 (3 1/4 ounce) crates fresh shiitake mushrooms
1 (8 ounce) bag sugar snap peas (I like Mann's stringless brand)
2 tablespoons light olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
1/8 cup flat leaf parsley, chopped
1/4 cup parmesan cheese, shredded
1 lemon, juice of
2 tablespoons light olive oil
1/4 teaspoon red pepper flakes
1 tablespoon honey (raw, thick type is best)
1/4 cup red onion, chopped

Steps:

Preheat the oven to 450 degrees F.
Clean you mushrooms with a damp paper towel and remove any thick stems then slice.
Place the mushrooms and snap peas on a baking sheet and toss with 2 TBSP olive oil, salt, pepper, and garlic powder.
Roast the mix for 10 minutes then remove to a large salad bowl.
Allow the veggies to cool a bit while you assemble the dressing by mixing together the lemon juice, 2 TBSP olive oil, red pepper flakes, honey, and onions.
Pour the beans in with the mushrooms and snap peas. Add the parsley, cheese, and the dressing then toss to coat.
Allow the flavors to meld a bit then enjoy!

Nutrition Facts : Calories 369.8, Fat 16, SaturatedFat 3.1, Cholesterol 5.5, Sodium 397.4, Carbohydrate 45.7, Fiber 10.1, Sugar 8.3, Protein 15.2

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