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.
SALAD STUFFED SHELLS
A really different way to present pasta salad OR your favorite recipe for tuna and chicken salad! A really creative finger food that will impress your guests at picnics, BBQs, and showers! I served this on a bed of lettuce garnished with green and black olives.
Provided by Micki
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 9
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
- Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 30.7 g, Cholesterol 31.6 mg, Fat 14.7 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 4.8 g, Sodium 819 mg, Sugar 2.7 g
CHOPPED SALAD WITH BUTTERMILK DRESSING
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
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
CHOPPED SALAD
A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don't toss everything together until just before serving - and, preferably, do so at the table for maximum impact.
Provided by Melissa Clark
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
- Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
- Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.
ALL-THE-FIXINS CURRIED CHICKEN SALAD
This reminds me of having chicken curry at home as a kid. My mom had a special serving dish with compartments for all sorts of condiments for the curry. I've tried to replicate those flavors here.
Provided by cowpants13
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients. Refrigerate. Easy-peasy!
- All of the amounts are approximate (I had to put in numbers for the recipe) -- adjust to your taste. I use leftover roast chicken -- DH usually makes a lot at a time, so we have leftovers. I prefer golden raisins. If the chutney is chunky, you can chop it tiny or leave it as is. I use a few shakes of a mild hot sauce like green Tabasco; you can substitute black or cayenne pepper. Use as much mayo as you like (I use Hellman's/Best Foods); or substitute Greek yogurt.
- This is yummy by itself, but also makes a good sandwich. I particularly like it with butter lettuce on a croissant or brioche.
Nutrition Facts : Calories 172.8, Fat 7.5, SaturatedFat 1.2, Cholesterol 22.1, Sodium 183, Carbohydrate 23.4, Fiber 1.7, Sugar 14.9, Protein 5
PORTILLO'S CHOPPED SALAD (KINDA LIKE)
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.
Provided by gailanng
Categories Greens
Time 30m
Yield 10 serving(s)
Number Of Ingredients 15
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.
FIESTA CHOPPED SALAD
"We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona. The dressing makes the fresh salad a welcome companion for most any entree.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.
Nutrition Facts : Calories 91 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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