Alexiss 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 EGG-SALAD SANDWICH



Alexis's Egg-Salad Sandwich image

If you'd like, use a large, round whole-wheat loaf and cut into wedges for Alexis's Egg-Salad Sandwich. It's a delicious recipe for any time of day.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Serves 4 to 6

Number Of Ingredients 9

9 hard-boiled eggs, peeled and chopped
1/3 cup homemade or best-quality storebought mayonnaise, plus more for spreading
1 medium celery stalk, diced
3/4 teaspoon dry mustard, or 1 teaspoon Dijon mustard
1/4 teaspoon mild Madras-style curry powder (optional)
Coarse salt and freshly ground pepper
8 to 12 slices whole-grain bread
1 small head radicchio, leaves separated
1 small bunch arugula, trimmed (optional)

Steps:

  • Stir together eggs, mayonnaise, celery, dry mustard, and curry, if desired, in a medium bowl. Season with salt and pepper.
  • Spread one side of each slice of bread with mayonnaise. Top half of slices with radicchio, and arugula, if desired; spread with egg salad. Top with remaining bread.

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.

MIDDLE EASTERN VEGETABLE SALAD



Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

  • Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
  • In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

MARTHA'S DAUGHTER'S CHOPPED SALAD



Martha's Daughter's Chopped Salad image

This is an Alexis Stewart recipe from Martha's website. I really love the freshness of this salad. It is a bit labor intensive but feeds a crowd! Hope you enjoy as much as I do!

Provided by Kiwiwife

Categories     Vegetable

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 teaspoons salt, plus more for water
2 ears fresh corn
1/2 lb green beans, trimmed and cut into 1/4-inch pieces
1/2 lb wax bean, 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 and deveined, cut into 1/4-inch pieces
1 small yellow bell pepper, seeded and deveined, 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 fresh cilantro leaves
1 medium jalapeno pepper, seeded and deveined, minced
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon fresh ground black pepper
salt

Steps:

  • Fill a pot with salted water and bring to a boil.
  • Make an ice bath and set aside.
  • Blanch corn in salted water for 6 minutes then plunge into ice bath.
  • Blanch green and wax beans for about a minute and plunge into ice bath.
  • Drain well, cut corn off cobs and put into a large bowl.
  • Add all remaining ingredients and chill until ready to serve.
  • Toss with oil, pepper, salt & vineger when ready to eat!
  • Enjoy.

Nutrition Facts : Calories 72.5, Fat 3.1, SaturatedFat 0.5, Sodium 473.7, Carbohydrate 11.1, Fiber 3, Sugar 2.7, Protein 2.2

ALEXIS CHOPPED VEGETABLE SALAD



ALEXIS CHOPPED VEGETABLE SALAD image

Categories     Salad     Bean     Tomato     Vegetable     Brunch     Side     No-Cook     Lunch     Corn     Summer     Raw

Number Of Ingredients 14

2 teaspoons salt, plus more for water
2 ears fresh corn
1/2 pound green beans, trimmed and cut into 1/4" pieces
1/2 pound wax beans, trimmed and cut into 1/4" pieces
4 plum tomatoes, seeded and cut into 1/4" pieces
1 small red pepper, seeded and cut into 1/4" pieces
1 small yellow pepper, seeded and cut into 1/4" pieces
1 small red onion, cut into 1/4" pieces
1 English cucumber, peeled, seeded and cut into 1/4" pieces
3/4 cup cilantro leaves
1 medium jalepeño pepper, seeded and minced
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon black pepper

Steps:

  • . Prepare and ice bath; set aside. Bring a medium saucepan of salted water to a boil. Add corn and blanch until tender, about 6 minutes. Remove the corn from the water and plunge into ice bath. When the corn is thoroughly cooled, remove from the ice bath. 2 Using a large knife, remove the kernels from the cobs. Transfer the kernels to a large bowl. 3 Add the green and wax beans to the boiling water. Blanch until tender, about 1 minute. Remove the beans with a slotted spoon and plunge into the ice bath. When the beans are cooled, drain in a colander. 4 Add the wax and green beans, tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalepeño to the corn. Stir to combine. Add the olive oil, vinegar, salt, and pepper. Stir to combine. Adjust the seasonings. Serve immediately

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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