Chopped Salad With Nut Sauce Recipes

CHOPPED SALAD

Chopped Salad image

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 0

Ingredients

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 BRUSSELS SPROUT SALAD

Chopped Brussels Sprout Salad image

Don't be scared of raw Brussels sprouts - they are delicious!

Provided by Ann Freele

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 13

Ingredients

1 shallot, minced
¼ cup cider vinegar
¼ cup sunflower seed oil
2 tablespoons Dijon mustard
½ teaspoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
6 cups Brussels sprouts, trimmed, halved, and sliced
2 Gala apples, cored and thinly sliced
½ cup dried cranberries
⅓ cup sliced almonds
⅓ cup raw sunflower seed kernels
⅓ cup shelled, raw pumpkin seeds

Steps:

Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and pepper together in a small bowl.
Place Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; pour vinegar mixture over and toss to combine.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 22.2 g, Fat 14.8 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 1.6 g, Sodium 258.7 mg, Sugar 10.8 g

SCOOPABLE MEDITERRANEAN CHOPPED SALAD

Scoopable Mediterranean Chopped Salad image

Why eat your salad with a fork when you can scoop it up with pita chips? That's the whole idea behind this crunchy salad that's full of colorful chopped summer vegetables and dressed with creamy tahini dressing.

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

12 ounces radishes, chopped (about 2 bunches)
2 cups cooked fresh or frozen corn kernels (from about 4 ears corn)
3 tablespoons finely chopped fresh parsley
4 mini cucumbers, ends trimmed, chopped (2 cups)
3 scallions, white and green parts, chopped (1/2 cup)
2 medium tomatoes, seeded and chopped (about 1 pound)
1/2 red onion, chopped (1/2 cup)
1/4 cup fresh lemon juice
1 teaspoon honey
1 clove garlic, grated
1/2 cup well-stirred tahini
1/4 cup cold water
1/4 teaspoon ground cumin
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
Pita chips, for scooping

Steps:

For the salad base: Add the radishes, corn, parsley, cucumbers, scallions, tomatoes and red onion to a large bowl.
For the dressing: Whisk together the lemon juice, honey and garlic in a medium bowl. Gradually whisk in the tahini. Whisk in the water a little at a time until the sauce is smooth, creamy and the consistency of slightly whipped cream. Whisk in the cumin, cayenne and 1/4 teaspoon salt. Taste and add more salt if desired.
For serving: Pour the dressing over the salad and toss with tongs to combine thoroughly; season with salt and pepper. Serve pita chips alongside it for scooping.

CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING

Chopped Salad With Jalapeño-Ranch Dressing image

This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously coat the crisp ingredients. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips. Pair the salad with grilled tofu, chicken, shrimp or burgers - or nothing at all. This salad eschews subtlety, and hits all the right notes.

Provided by Alexa Weibel

Categories salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
3 large scallions, trimmed and finely chopped (about 1/4 cup)
1/3 cup finely chopped fresh cilantro
2 tablespoons finely chopped jalapeño with its seeds (or to taste)
1 lime, zested
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Kosher salt (Diamond Crystal) and black pepper
3 romaine lettuce hearts (about 1 pound), trimmed and chopped into bite-size pieces
3 fresh ears of corn, shucked, kernels removed from cobs
8 radishes, halved lengthwise and thinly sliced into half-moons
2 large, ripe avocados, pitted and diced
5 scallions, trimmed and thinly sliced at an angle
1/2 cup crumbled Cotija (or grated Parmesan)
1 cup chopped cilantro, leaves and tender stems
2 cups crumbled lime tortilla chips (optional)

Steps:

Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.

TRI-COLOR CHOPPED SALAD WITH PINE NUTS AND PARMESAN CHEESE

Tri-Color Chopped Salad With Pine Nuts and Parmesan Cheese image

This recipe was featured in an email this morning from the www.allrecipes.com website. It was posted by MISSUSSCHMALZER and here's what was said: "This salad has become a staple of my kitchen. I like that it is a chopped salad, a technique that virtually ensures each bite will include every ingredient. There is something magical about the pine nut and Parmesan combination, a fact that will not be lost on pesto lovers. This is one of those rare recipes that justifies the expense of imported Parmigiano-Reggiano."

Provided by senseicheryl

Categories < 15 Mins

Time 10m

Yield 4 plates of salad, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon fresh oregano, chopped
3 tablespoons extra virgin olive oil
salt and pepper
1 cup radicchio, chopped
1 cup Belgian endive, leaves, chopped
2 cups arugula, chopped
1/4 cup parmigiano-reggiano cheese, freshly grated
1/4 cup pine nuts, toasted

Steps:

For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.
For the salad: Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.

Nutrition Facts : Calories 177.2, Fat 17.5, SaturatedFat 2.7, Cholesterol 3.6, Sodium 134.9, Carbohydrate 3, Fiber 1.2, Sugar 0.7, Protein 3.8

CHOPPED SALAD

Chopped Salad image

Categories Salad Olive Tomato Side No-Cook Vegetarian Quick & Easy Lunch Lemon Cucumber Spring Healthy Vegan Parsley Lettuce Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
3 cups chopped romaine (1 medium head)
1 English cucumber, diced
2 medium tomatoes, diced
1 yellow bell pepper, diced
1 small red onion, finely chopped
1 cup fresh flat-leaf parsley leaves
1/2 cup brine-cured black olives, pitted and quartered

Steps:

Whisk together lemon juice, sugar, garlic, salt, and pepper in a large bowl, then add oil in a stream, whisking until combined.
Toss remaining ingredients with dressing.

CHOPPED SALAD WITH BUTTERMILK DRESSING

Chopped Salad with Buttermilk Dressing image

Creamy dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, craveable salad. This Allrecipes Magazine recipe is based on Whole Plant Chopped Salad. Cover dressing and refrigerate for up to 1 week.

Provided by Allrecipes Magazine

Categories Salad Vegetable Salad Recipes Cauliflower

Time 20m

Yield 6

Number Of Ingredients 21

Ingredients

2 tablespoons buttermilk
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon minced celery
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill
½ teaspoon Dijon mustard
¼ teaspoon onion powder
¼ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper, or more to taste
2 hearts romaine lettuce hearts, chopped into 1-inch pieces
1 large cucumber, chopped
1 red bell pepper, diced
1 cup chopped cauliflower florets
1 carrot, chopped
1 celery stalk with leaves, diced
3 each green onions, sliced
¼ cup sunflower seeds
1 ½ tablespoons chopped fresh parsley
1 pinch salt and ground black pepper to taste

Steps:

Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended.
Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.5 g, Cholesterol 4.1 mg, Fat 8.3 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 231.2 mg, Sugar 4.9 g