California Style Chopped Salad With Shrimp Recipes
BEVERLY HILLS CHOPPED SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
CALIFORNIA CHOPPED SALAD
Make and share this California Chopped Salad recipe from Food.com.
Provided by JenniferK2
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine lettuce, 1 C cheese, tomatoes, chicken, bacon and eggs (can be done up to 4 hours ahead).
- Just before serving, add croutons and avocado.
- Add dressing; toss lightly to coat.
- Top with remaining cheese.
Nutrition Facts : Calories 825.1, Fat 69.6, SaturatedFat 22.6, Cholesterol 390.8, Sodium 1143.2, Carbohydrate 14.8, Fiber 6.2, Sugar 4.2, Protein 36.6
CHOPPED SHRIMP SALAD
Make and share this Chopped Shrimp Salad recipe from Food.com.
Provided by HelenG
Categories Brunch
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut shrimp in halve or thirds depending on the size.
- Peel cucumber and chop cucumber, celery and onion, small. (**Note: If using a regular cucumber then after peeling cut in half and spoon out seeds).
- Add the remaining ingredients, mix well.
- Season with salt and pepper.
- Serve over lettuce or in a hallowed out veggie.
SHRIMP COBB SALAD
This shrimp cobb salad is quite healthy. I often use a grill pan, but you can simply saute, too. Feel free to use any greens you like. - Nicholas Monfre, Hudson, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top., Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.
Nutrition Facts : Calories 726 calories, Fat 59g fat (12g saturated fat), Cholesterol 349mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 8g fiber), Protein 36g protein.
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- Drizzle the romaine lettuce, corn, zucchini, and shrimp with olive oil to coat. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Grill the romaine, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Grill the shrimp for about 2 minutes on each side, until opaque and cooked through.
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