VEGGIE CHOPPED SALAD
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
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.
VEGETARIAN ITALIAN CHOPPED SALAD
I love chopped salads and I love Italian food! This is a great side salad or awesome for a large BBQ to have out on the table for your guests.
Provided by Stuart O'Keeffe
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- For the salad: Place the chickpeas on the prepared baking sheet and sprinkle with the oil, cumin, garlic powder, onion powder and red pepper flakes. Toss to coat. Roast until crisped, about 20 minutes.
- Meanwhile, combine the lettuce, radicchio, celery, cherry tomatoes, pepperoncini, sun-dried tomatoes and cucumber in a large bowl.
- For the Italian vinaigrette: In an airtight container, combine the oil, vinegar, oregano, garlic, black pepper, salt and red pepper flakes. Set aside.
- Remove the chickpeas from the oven and let cool 10 minutes.
- Toss the salad with 3 tablespoons of the vinaigrette. Place the salad in the center of 4 large plates and top with the cheese and crispy chickpeas.
ALEXIS'S CHOPPED VEGETABLE SALAD
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
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.
VEGGIE CHOPPED SALAD
This is a knock off of a salad that we get at a local restaurant here in Des Peres, Missouri called Gerards. It is pretty close to his recipe and is a wonderful starter to a meal. I love the crunch and the soy in the dressing! Light and healthy!
Provided by januarybride
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Mix all of the lettuce, veggies, sesame seeds and cheese (if you are using it).
- Whisk together soy sauce, vegetable oil, sesame oil and vinegar.
- Drizzle 1/2 over the salad and toss to coat. Add more dressing to taste.
- Finish with cracked black pepper if you like.
Nutrition Facts : Calories 241.4, Fat 22.4, SaturatedFat 3, Sodium 693.7, Carbohydrate 8.4, Fiber 3.9, Sugar 3.5, Protein 4.2
CHOPPED VEGETABLE SALAD
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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