Chop Chop Salad

PALOMINO CHOP CHOP SALAD



Palomino Chop Chop Salad image

My favorite entree salad, from Palomino's Restaurants. This is attributed to Palomino Chef Gail Tronnes. Scoured to find this version, posted in the travel section of a university web site.

Recipe From food.com

Provided by deborahk

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients: 15

3 cups julienne-sliced romaine lettuce
1 tablespoon julienne-sliced fresh basil
2 tablespoons italian provolone cheese, cut in 1/4-inch cubes
1 tablespoon garbanzo beans
2 tablespoons genoa salami or 2 tablespoons wine salami
3 tablespoons powdered parmesan cheese
1/4 cup julienne-sliced smoked turkey breast
chopped tomato (to garnish)
freshly cracked pepper
2 pasteurized egg yolks
3/4 cup balsamic vinegar
3 finely minced garlic cloves
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups olive oil

Steps:

  • Make dressing in a mixing bowl. Whisk egg yolks for 2-3 minutes, then add vinegar, garlic, salt and pepper. Whisk 2-3 minutes. Slowly add oil to emulsify. Refrigerate until needed.
  • Combine greens, basil, provolone, garbanzos, salami in a bowl; add ½ cup dressing. Toss to combine. Add parmesan, turkey, and toss.
  • Place salad on plate; top with tomato. Serve with pepper mill. The restaurant offers this as 1 large serving but with crusty bread and a cold drink it is a very nice dinner for 2. Also great side for 4-6 servings.


CHOPPED SALAD



Chopped Salad image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients: 0

Steps:

  • Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.


CHOPPED POWER SALAD



Chopped Power Salad image

Chop your salad and mix up the dressing in your food processor for a quick and healthy lunch.

Recipe From allrecipes.com

Provided by NickiSizemore

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 25m

Yield 4

Number Of Ingredients: 12

3 cups cauliflower florets
3 cups broccoli florets
2 carrots, chopped
1 clove garlic, peeled
⅔ cup lightly packed fresh cilantro leaves
⅓ cup lightly packed fresh parsley leaves
½ cup extra-virgin olive oil
⅓ cup golden raisins
⅓ cup toasted pumpkin seeds
⅓ cup apple cider vinegar
½ teaspoon salt
½ teaspoon black pepper
Calories420 calories
Carbohydrate25.7 g
Fat33.8 g
Fiber6 g
Protein7.4 g
SaturatedFat5 g
Sodium368.3 mg
Sugar12.9 g

Steps:

  • Pulse cauliflower in a food processor until finely chopped, about 15 to 20 pulses. Scrape into a large bowl. Pulse broccoli until finely chopped, about 15 to 20 pulses. Scrape into bowl. Process carrots until finely chopped, about 10 seconds. Scrape into bowl.
  • With food processor running, drop garlic through feed tube to chop. Scrape down sides. Add cilantro and parsley and pulse until finely chopped. Scrape mixture into bowl with vegetables. Add oil, raisins, pumpkin seeds, vinegar, salt, and pepper to bowl and stir until well combined. Let stand 10 minutes.


SUPER ITALIAN CHOPPED SALAD



Super Italian Chopped Salad image

Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. -Kim Molina, Duarte, California

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients: 17

3 cups torn romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
5 slices deli ham, chopped
5 thin slices hard salami, chopped
5 slices pepperoni, chopped
3 slices provolone cheese, chopped
2 green onions, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Pepperoncini, optional
Calories 185 calories
Fat13g fat (3g saturated fat)
Cholesterol12mg cholesterol
Sodium444mg sodium
Carbohydrate11g carbohydrate (3g sugars
Fiber3g fiber)
Protein7g protein.

Steps:

  • In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.


CHOP CHOP SALAD



Chop Chop Salad image

Bright, crunchy refreshing summer's harvest salad.

Recipe From allrecipes.com

Provided by souplover Sue

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 6

Number Of Ingredients: 7

1 red grapefruit
1 cup peeled, chopped jicama
1 cup chopped orange bell pepper
1 cup chopped cucumber
1 tomato, chopped
2 green onions, chopped
¼ cup chopped fresh cilantro
Calories42.3 calories
Carbohydrate10.2 g
Fat0.2 g
Fiber2.5 g
Protein1.2 g
Sodium4.7 mg
Sugar5.1 g

Steps:

  • With a very sharp knife, cut a slice from the bottom and top of the grapefruit, cutting into the fruit. Stand the grapefruit up on a work surface, and slice off the peel and white pith in vertical slices, exposing the fruit segments (cut slightly into the fruit part). Use your knife to gently slice between the exposed white membranes, and loosen the grapefruit segments into a bowl. Pick out any seeds.
  • Place the grapefruit sections, jicama, orange bell pepper, cucumber, tomato, green onions, and cilantro into a salad bowl, and toss gently to mix.


PORTILLO'S CHOPPED SALAD (KINDA LIKE)



Portillo's Chopped Salad (Kinda Like) image

Portillo's is a Chicago institution, a hot dog stand that was started in 1963 by Dick Portillo's in a small trailer with no running water, and has now grown to 47 locations. Their chopped salad is famous. The Italian Dressing is from the Chicago Sun-Times. It is similar to the dressing found on salads at Portillo's and Maggiano's restaurants. Tip: If you make the dressing ahead of time and add a little bit to the cooled pasta and let it soak it up in the refrigerator for added flavor. Also, I believe chopped grilled chicken is in the original recipe.

Recipe From food.com

Provided by gailanng

Categories     Greens

Time 30m

Yield 10 serving(s)

Number Of Ingredients: 15

4 cups cooked ditalini (cooked in salted water)
1 cup cooked and crumbled bacon
3 cups chopped romaine lettuce
3 cups chopped iceberg lettuce
2 1/2 cups chopped red cabbage
2 fresh tomatoes, seeded and diced
1 cup sliced green onion
4 ounces crumbled gorgonzola (about 1 cup)
1/4 cup balsamic vinegar
2 garlic cloves, peeled and minced
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil

Steps:

  • To Make the Sweet Italian Dressing: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in airtight container in refrigerator for up to two weeks.
  • To Make The Chopped Salad: Cook ditalini pasta according to package instructions. Drain and cool. Set aside.
  • Cook bacon in a skillet until done. Let bacon cool, then crumble it.
  • Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
  • Add cooled pasta, bacon and gorgonzola cheese to salad.
  • Add dressing to taste right before serving so that it doesn't get soggy.


CHOP CHOP BREAD SALAD



Chop Chop Bread Salad image

Recipe From foodnetwork.com

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients: 14

3 (1-inch thick) slices from an 8 by 4-inch sourdough round
4 tablespoons extra-virgin olive oil
Sea salt and freshly cracked black pepper
1/2 cup halved grape tomatoes
3 tablespoons diced red bell pepper
1/2 cup peeled, seeds removed, and diced English cucumber
1 tablespoon minced garlic
1 tablespoon capers
2 teaspoons freshly chopped Italian parsley leaves
3 tablespoons freshly julienned basil leaves
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
1/4 cup goat cheese, crumbled
1 avocado, cut in half, pitted and flesh diced

Steps:

  • Preheat a grill or grill pan to high. Drizzle both sides of bread with 3 tablespoons oil and season with salt and pepper. Grill on both sides until nicely marked and somewhat crispy, about 5 minutes. Remove from grill, set aside to cool.
  • In a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil. Drizzle in the vinegars, remaining 1 tablespoon of oil and season with salt and pepper. Toss again. Let sit for 15 to 20 minutes in the refrigerator. When ready to serve, cut bread into 1-inch cubes and toss gently with the vegetables. Gently fold in goat cheese and avocado and adjust seasoning, if necessary.


CHOP CHOP SALAD



Chop Chop Salad image

The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you're eating a salad with a Caesar dressing.

Recipe From epicurious.com

Provided by Julie Mayfield

Categories     HarperCollins     Salad     Salad Dressing     Avocado     Tomato     Paleo     Bacon     Chicken     Dairy Free

Yield 6-8 servings

Number Of Ingredients: 13

Salad
2 romaine lettuce hearts, washed and chopped into bite-size pieces (about 8 cups)
1 cup cherry tomatoes, quartered
1/4 pound bacon, cooked until crispy and chopped into small pieces
1 1/2 pounds cooked chicken, chopped
2 avocados, pitted and diced
Caesar-ish Dressing
1 avocado, pitted and peeled
4 anchovy fillets, rinsed
Juice of 1/2 lemon
1 clove garlic, peeled and smashed
2 tablespoons extra-virgin olive oil or avocado oil
1 teaspoon Dijon mustard (optional)

Steps:

  • In a food processor or blender combine all the dressing ingredients and puree. Add more oil if you want a thinner consistency.
  • Place all the chopped salad ingredients in a large bowl and toss with the dressing. It's that easy!
  • Note
  • If you want to make the salad ahead of time, assemble everything except the avocado and dressing. Then stir in the avocado at the last minute and toss everything with the dressing.
  • Variations
  • Try prosciutto instead of bacon. Or add some feta cheese (and reduce the amount of dressing).




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