Cant Stop Eating It Chopped Salad Recipes

FAVORITE CHOPPED SALAD

Favorite Chopped Salad image

This chopped salad will amaze everyone around the table! Homemade Italian dressing, veggies and Parmesan cheese combine into one extraordinary salad.

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

CAN'T STOP EATING IT - CHOPPED SALAD

CAN'T STOP EATING IT - CHOPPED SALAD image

Categories Salad Leafy Green Side No-Cook

Yield 4-6 people

Number Of Ingredients 10

Ingredients

2 heads of iceberg lettuce chopped
2 celery stalks, chopped (not too large a chop)
1 white or yellow onion chopped (small dice)
1 cup mayonnaise
2 tbs Apple cider vinegar
1 cup sour cream
1 tbs Sugar or splenda
Parmesan cheese
Fresh ground black pepper
4-5 bacon slices fried crisp & crumble

Steps:

1. In a large bowl top lettuce with celery & onion. DalesSalad--3.jpg 2. Mix mayonnaise with vinegar and drop spoonfuls over salad. 3. Mix sour cream with sugar and drop spoonfuls over salad. 4. Spread dressing evenly over salad to cover, sprinkle (lots of) parmesan cheese over dressing and grind lots of black pepper over the cheese. 5. Make ahead & cover with plastic wrap. When ready to serve, crumble bacon and toss well (to evenly coat all).

DALE'S CAN'T STOP EATING IT SALAD RECIPE - (5/5)

Dale's Can't Stop Eating It Salad Recipe - (5/5) image

Provided by á-49089

Number Of Ingredients 10

Ingredients

2 heads of iceberg lettuce, chopped
2 celery stalks, chopped (not too large a chop)
1 white or yellow onion, chopped (not too large a chop)
1 cup mayonnaise
2 tbs Apple cider vinegar
1 cup sour cream
1 tbs Sugar or splenda
Parmesan cheese
Fresh ground black pepper
4-5 bacon slices fried crisp & crumble (or microwave)

Steps:

Instructions 1. In a large bowl top lettuce with celery & onion. 2. Mix mayonnaise with vinegar and drop spoonfulls over salad. 3. Mix sour cream with sugar and drop spoonfulls over salad. 4. Spread dressing evenly over salad to cover, sprinkle (lots of) parmesan cheese over dressing and grind lots of black pepper over the cheese. 5. Make ahead & cover with plastic wrap. When ready to serve, crumble bacon and toss well (to evenly coat all).

NAPA CABBAGE SALAD

Napa Cabbage Salad image

Make and share this Napa Cabbage Salad recipe from Food.com.

Provided by Polly W

Categories Brunch

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 head napa cabbage
6 green onions, chopped
1 cup canola oil
1/2 cup sugar
1/4 cup vinegar
2 teaspoons soy sauce
2 (3 ounce) packages ramen noodles
1 tablespoon sesame seeds
1 cup sliced almonds
1/2 cup unsalted butter

Steps:

chop napa cabbage and put in large bowl.
chop onions and mix with cabbage.
dressing: I save my large mayo jars or any large jar will do.
add all dressing ingredients together and shake, shake, shake, until well mixed. Leave out on counter top.
crush ramen noodles ( remove seasoning package and throw away ).
melt butter in medium fry pan on top of stove,add sesame seeds, ramen noodles, and almonds and fry until lightly browned.
1/2 hour before serving, add noodle mixture to cabbage and onions, pour dressing a little at a time until desired taste has been reached. Put any left over dressing in fridge for later use.

Nutrition Facts : Calories 754.8, Fat 65.1, SaturatedFat 15.2, Cholesterol 40.7, Sodium 445.6, Carbohydrate 39.8, Fiber 2.4, Sugar 17.8, Protein 6.8

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