Chopped Romaine Salad W Recipes

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CHOPPED ROMAINE AND RADICCHIO SALAD



Chopped Romaine and Radicchio Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup freshly grated Parmesan
3 tablespoons extra-virgin olive oil
2 tablespoons whole-grain mustard
1 tablespoon Champagne vinegar
1/4 teaspoon kosher salt
2 hearts romaine lettuce
1 large head radicchio
1/4 cup chopped fresh basil
1/2 English cucumber, peeled and diced
1 avocado, pitted, flesh scooped and diced
2 cups pita chips, crushed
1/4 teaspoon salt

Steps:

  • To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
  • In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.

CHOPPED ROMAINE SALAD



Chopped Romaine Salad image

Serve this crisp salad with our Baked Egg Custard with Cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

2 teaspoons Dijon mustard
1 tablespoon red-wine vinegar
1 tablespoon olive oil
Coarse salt and ground pepper
Reserved romaine leaves from Romaine-Heart Salad, washed, dried well, and chopped
Croutons

Steps:

  • In a large bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add lettuce, and toss to combine. Sprinkle with croutons. Serve immediately.

Nutrition Facts : Calories 57 g, Fat 4 g, Fiber 3 g, Protein 2 g

ROMAINE SALAD



Romaine Salad image

This basic salad goes well with different pasta dishes, including bats and cobwebs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 teaspoon Italian seasoning
Coarse salt and ground pepper
3 romaine hearts (from 1 package), thinly sliced crosswise, washed and dried

Steps:

  • In a large bowl, whisk vinegar, oil, and Italian seasoning until combined; season with salt and pepper.
  • Add romaine; toss to coat.

FETA ROMAINE SALAD



Feta Romaine Salad image

My friend Cathy, who is of Greek heritage, prepared this simple romaine salad recipe for me. She served it with lamb chops and pitas-what a classic Mediterranean meal! -Michael Volpatt, San Francisco, CA

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

1 bunch romaine, chopped
3 plum tomatoes, seeded and chopped
1 cup (4 ounces) crumbled feta cheese
1 cup chopped seeded cucumber
1/2 cup Greek olives, chopped
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 139 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 375mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

CHOPPED SALAD



Chopped Salad image

The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!

Categories     Bon Appétit     Salad     Squash     Brussels Sprout     Fall     Oregano     Chickpea     Sausage     Olive     Cheese     Dill     Radicchio     Lettuce     Dinner

Yield 4 servings

Number Of Ingredients 33

Vegetables:
1 small kabocha or acorn squash (2-3 lb.)
2 Tbsp. fresh lemon juice
4 tsp. honey
3 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
8 oz. brussels sprouts, trimmed, halved
2 Tbsp. unsalted butter
2 sprigs thyme
1 sprig rosemary
1 garlic clove, lightly crushed
2 Tbsp. white balsamic vinegar
Vinaigrette:
1/4 cup red wine vinegar
1 Tbsp. Dijon mustard
1 tsp. fresh lemon juice
Kosher salt
1 small garlic clove
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. dried oregano
1/4 cup plus 2/3 cup extra-virgin olive oil
Assembly:
1 (15.5-oz.) can chickpeas, rinsed
Kosher salt
2 scallions, thinly sliced
2 1/2 oz. fennel salami, sliced 1/8" thick, slices cut into quarters (about 1/2 cup)
1 cup chopped caciocavallo cheese
1 cup Castelvetrano olives, pitted
1/4 cup chopped dill
4 cups torn mixed radicchio leaves
4 cups torn Little Gem or romaine lettuce
1/2 cup finely grated ricotta salata
1/4 cup pomegranate seeds

Steps:

  • Vegetables:
  • Place a rack in the middle of oven and preheat to 350°F. Cut squash into quarters and scoop out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice, honey, and 2 Tbsp. oil in a small bowl and rub all over cut sides of squash; season with salt and pepper. Roast until very tender, about 1 1/2 hours. Let cool.
  • Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Arrange brussels sprouts cut side down in skillet and cook, undisturbed, until well browned, about 4 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed, until browned all over, about 5 minutes longer. Reduce heat to medium; add butter, thyme, rosemary, and garlic. Tip skillet toward you so butter pools on one side and cook, spooning butter over brussels sprouts, until butter smells nutty, about 4 minutes; season with salt. Add vinegar and toss to coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool; discard herbs.
  • Vinaigrette:
  • Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely grate in garlic and whisk to combine. Let sit 15 minutes.
  • Meanwhile, heat red pepper flakes, oregano, and 1/4 cup oil in a small saucepan over medium until oil is warm but not yet sizzling. Add remaining 2/3 cup oil to cool down infused oil.
  • Pour infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt.
  • Assembly:
  • Toss chickpeas in a medium bowl with ¼ cup vinaigrette; season with salt. Let sit, tossing occasionally, until chickpeas taste like they've absorbed some vinaigrette, at least 10 minutes.
  • Toss scallions, salami, caciocavallo, olives, and dill into chickpeas. Scoop out bite-size pieces of roasted squash until you have 2 cups; save remaining squash for another use. Add to chickpea mixture along with brussels sprouts and glaze. Add radicchio and lettuce and toss to combine. Add more vinaigrette to taste; season with salt.
  • Serve salad topped with ricotta salata and pomegranate seeds.
  • Do Ahead
  • Squash and brussels sprouts can be cooked 3 days ahead. Cover and chill separately. Spoon pan juices for each on top. Vinaigrette can be made 3 days ahead. Cover and chill.

SIMPLE ROMAINE SALAD



Simple Romaine Salad image

This is a take on a very simple and delicious salad I had at a Greek restaurant in NYC. It's so easy and the end result is super satisfying. Of course you can add your favorite herbs and toppings. But we find the lightly dressed salad is amazing and a great accompaniment to meat. Sprinkle with the salt right before serving; that pop of flavor and crunch is so good. Finishing salt is a must for this salad.

Provided by FrackFamily5 CA->CT

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 6

2 heads romaine lettuce, washed and dried
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon rice vinegar
freshly ground black pepper to taste
2 pinches flaky sea salt (such as Maldon®)

Steps:

  • Chop off the root end of the lettuce and slice leaves into thin ribbons, about 1/8 inch thick, discarding any pieces of the core. Place in a large bowl. Toss gently to separate lettuce ribbons.
  • Drizzle with olive oil, lemon juice, vinegar, and pepper; toss to coat. Set aside to rest for 10 minutes.
  • Sprinkle with sea salt and toss gently right before serving.

Nutrition Facts : Calories 44.6 calories, Carbohydrate 2.9 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 86.8 mg, Sugar 1 g

BEVERLY HILLS CHOPPED SALAD



Beverly Hills Chopped Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

2 vine-ripe tomatoes, seeds removed and chopped
1 head iceberg lettuce, chopped
1 romaine heart, chopped
One 15-ounce can chickpeas, rinsed and drained
5 ounces dry salami, julienned
1 cup grated fresh mozzarella
1/3 cup olive oil
1/3 cup freshly grated Parmesan
1/3 cup white wine vinegar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper

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.

PEPERONCINI CHOPPED SALAD W/ ROMAINE, RED BELL PEPPER AND FETA



Peperoncini Chopped Salad W/ Romaine, Red Bell Pepper and Feta image

Make and share this Peperoncini Chopped Salad W/ Romaine, Red Bell Pepper and Feta recipe from Food.com.

Provided by gailanng

Categories     Greens

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 teaspoon dried oregano (Greek oregano works great)
1/2 teaspoon minced garlic
3 tablespoons white wine vinegar
1 tablespoon peperoncini brine (from the jar of Peperoncini)
6 tablespoons extra-virgin olive oil
salt & freshly ground black pepper
4 -6 cups romaine lettuce (washed, dried and chopped or torn)
1 cup sliced pepperoncini pepper
1/2 red bell pepper, cut in short, thin slices
1/2 cup crumbled feta cheese

Steps:

  • Put dried oregano and minced garlic in a small bowl and mash together with a fork or mortar. Add the white wine vinegar, Peperoncini juice and salt and pepper to taste and whisk together. Whisk in olive oil about 2 tablespoons at a time until dressing is well emulsified. Let dressing sit so flavors can blend while you prep other ingredients.
  • Cut or tear romaine lettuce into bite-sized pieces and wash and dry. Make certain the leaves are dry. Cut stem end from each Peperoncini, squeeze out the seeds and discard and cut into slices about 1/2 inch thick. Cut red bell pepper in half, cut out seeds and pepper membranes, then slice the pepper into slices about 1/4 inch wide and a few inches long.
  • Put the lettuce into a large salad bowl and toss with desired amount of dressing. Add Peperoncini strips, red bell pepper strips and crumbled Feta cheese and toss again. Season salad to taste with salt and fresh ground black pepper and serve immediately.

Nutrition Facts : Calories 166.3, Fat 16.3, SaturatedFat 3.8, Cholesterol 11.1, Sodium 408.6, Carbohydrate 3.5, Fiber 1.2, Sugar 2.1, Protein 2.5

ITALIAN CHOPPED SALAD RECIPE BY TASTY



Italian Chopped Salad Recipe by Tasty image

All of your favorite Italian flavors are chopped together in this hearty salad. Full of tender and bitter greens, hearty protein from salami and chickpeas, and flavor boosters like Provolone, pepperoncini, and a garlicky vinaigrette, it's satisfying enough to stand alone, or can be served alongside your favorite dishes for an Italian feast.

Provided by Tasty

Categories     Lunch

Time 15m

Yield 6 servings

Number Of Ingredients 16

2 romaine hearts, thinly sliceds
1 small head of radicchio, thinly sliced
1 cup thinly sliced hard salami
½ cup thinly sliced Provolone cheese
1 cup cherry tomatoes, halved
15 oz 1 can of chickpeas, drained and rinsed
½ red onion, thinly sliced
½ cup thinly sliced pepperoncini
4 garlic cloves, minceds
2 teaspoons dijon mustard
½ cup finely grated parmesan cheese
¼ cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried oregano
½ cup olive oil

Steps:

  • Make the salad: In a large bowl, toss together the romaine, radicchio, salami, Provolone, tomatoes, chickpeas, red onion, and pepperoncini.
  • Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, Parmesan, vinegar, salt, pepper, and oregano. Slowly pour in the olive oil, whisking until smooth and emulsified.
  • Pour the vinaigrette over the salad and toss to coat.
  • Enjoy!

CHOPPED ROMAINE SALAD WITH THOUSAND ISLAND DRESSING



Chopped Romaine Salad with Thousand Island Dressing image

Categories     Condiment/Spread     Salad     Leafy Green     Appetizer     Low Carb     Lunch     Salad Dressing     Mayonnaise     Lettuce     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 1/4 cups mayonnaise
1/3 cup bottled chili sauce
1/4 cup chopped drained pimiento
1 large hard-boiled egg, shelled, finely chopped
3 tablespoons finely chopped dill pickle
2 tablespoons Dijon mustard
2 tablespoons drained capers
2 tablespoons chopped green onion
Hot pepper sauce
2 medium heads romaine lettuce, coarsely chopped (about 16 cups)

Steps:

  • Combine first 8 ingredients in medium bowl and whisk to blend. Season dressing to taste with hot pepper sauce, salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
  • Place lettuce in large bowl. Toss with enough dressing to coat.

CHOPPED SALAD OF ROMAINE, ARUGULA, DILL AND LEMON



Chopped Salad of Romaine, Arugula, Dill and Lemon image

Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.

Provided by Amanda Hesser

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

4 cups thinly sliced (1/4-inch) romaine leaves
2 cups packed arugula leaves, chopped into 1/2-inch pieces
1 1/2 tablespoons chopped dill
1/3 cup thinly sliced scallions
Coarse sea salt or kosher salt
Freshly ground black pepper
1 tablespoon lemon juice
1 tablespoon lemon zest
1/4 cup premium quality olive oil

Steps:

  • In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 1 gram

COPYCAT SOUTHWEST CHICKEN SALAD



Copycat Southwest Chicken Salad image

My husband and I ordered and devoured this salad from Applebee's three separate times before we finally asked the waitress for the dressing ingredients. She kindly shared the recipe with us, and now I whip up this hearty main-dish salad with its tangy sauce often. -Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

1/3 cup chopped red onion
1/4 cup pickled jalapeno slices, chopped
1/4 cup coleslaw salad dressing
1 tablespoon juice from pickled jalapeno slices
1 tablespoon lime juice
2 boneless skinless chicken breast halves (6 ounces each)
1/4 cup frozen corn
3 cups chopped romaine
1/4 cup chopped sweet red pepper
1/4 cup chopped seeded tomatoes
1/4 cup canned black beans, rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup tri-color tortilla strips

Steps:

  • Place the first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving., Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 3 in. from heat until a thermometer reads 165°, 5-7 minutes on each side. Let stand 5 minutes before slicing. Meanwhile, prepare corn according to package directions., Divide romaine between 2 salad bowls. Arrange chicken over romaine; top with corn, red pepper, tomatoes and beans. Sprinkle with cheese and tortilla strips. Shake dressing again; drizzle over salads. Serve immediately.

Nutrition Facts : Calories 557 calories, Fat 26g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 826mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 45g protein.

CHOPPED SALAD



Chopped Salad image

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

Categories     dinner, easy, lunch, quick, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

1 lemon
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 romaine hearts (about 1 pound), trimmed and torn into bite-size pieces
1 cup cherry tomatoes, halved
3/4 cup (about 6 ounces) chopped cooked bacon
3/4 cup thinly sliced cucumber
1/2 cup crumbled blue cheese or feta
1/4 cup thinly sliced scallions
1 ripe avocado, pitted, peeled and sliced
2 hard-cooked (or jammy) eggs, quartered

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.

CHOPPED ROMAINE & CUCUMBER SALAD WITH YOGURT DRESSING



Chopped Romaine & Cucumber Salad With Yogurt Dressing image

This crunchy, flavor-packed salad is one of the most-requested recipes at the award-winning restaurant, Oleana, and was printed in Chef Ana Sortun's cookbook, "Spice: Flavors of the Eastern Mediterranean".

Provided by blucoat

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 large head romaine lettuce, blemished outer leaves removed
1 English cucumber
1/2-3/4 cup walnut halves, lightly toasted (optional)
1 cup roughly chopped arugula, washed and dried well (about 1 small bunch)
1 tablespoon chopped flat leaf parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped of fresh mint
1/4 teaspoon aleppo chile
salt & fresh ground pepper
1 teaspoon finely minced garlic (about 2 large cloves)
2 tablespoons fresh-squeezed lemon juice (about 1/2 lemon)
1 tablespoon champagne vinegar (avoid acidic brands like Heinz) or 1 tablespoon chardonnay vinegar (avoid acidic brands like Heinz)
1 1/2 teaspoons sugar
salt & fresh ground pepper
1/2 cup whole-milk plain yogurt or 1/2 cup sheep's-milk yogurt
5 tablespoons extra virgin olive oil

Steps:

  • Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won't cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl.
  • Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands.
  • Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you're ready to toss and serve.
  • Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic.
  • Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper.
  • Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing's too light, spoon on more. Sprinkle with chilies and serve immediately.

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From wellplated.com


OUR BEST ROMAINE LETTUCE SALAD RECIPES | TASTE OF HOME

From tasteofhome.com


LA SCALA COPYCAT SALAMI CHOPPED SALAD - THE SASSY FOODIE
2022-02-08 Instructions. Finely chop the lettuce, salami, bocconcini and roasted red peppers. Layer on a platter or in a large bowl. ½ heart Romaine lettuce, ½ head Iceberg lettuce, 4 slices Salami, ½ cup Bocconcini cheese, ¼ cup Roasted red pepper. Halve the cherry tomatoes, and add on top of the lettuce and other ingredients.
From thesassyfoodie.com


CHOPPED ROMAINE AND RADICCHIO SALAD – GIADZY
2 hearts of romaine lettuce; 1 large head radicchio lettuce; 1/4 cup chopped basil; 1/2 English cucumber (peeled and diced) 1 avocado (pitted, scooped and diced) 2 cups pita chips (crushed) 1/4 teaspoon salt
From giadzy.com


10 BEST HEARTS OF ROMAINE SALAD RECIPES | YUMMLY
2022-07-12 Keto Ceasar Salad The Nourished Caveman. avocado oil, pork rinds, garlic cloves, mustard, apple cider vinegar and 5 more. Sweet and Sour Summer Salad Recipe! The Frugal Girls. celery seed, cayenne pepper, salt, brown sugar, radishes, carrot and 6 more.
From yummly.com


MEDITERRANEAN CHOPPED SALAD - FEELGOODFOODIE
2022-05-30 Instructions. Assemble the salad in a large bowl by placing the chopped lettuce first, then arranging lines of the remaining ingredients on top of the chopped lettuce. To prepare the dressing, whisk together all the ingredients for the dressing in …
From feelgoodfoodie.net


MEGA CRUNCHY ROMAINE SALAD WITH QUINOA - COOKIE AND KATE
2016-07-06 Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 15 minutes. Reduce heat as time goes on to maintain a gentle simmer. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes.
From cookieandkate.com


MEDITERRANEAN CHOPPED SALAD RECIPE - MARIE BOSTWICK
2022-03-02 For the salad. 4 cups chopped romaine lettuce; 2 T shredded fresh basil; 1 cup chopped radicchio; ½ cup zucchini, quartered and sliced; 2 Roma tomatoes, seeded and chopped; 2 T chopped red onion; 2 oz deli-style smoked turkey breast; 1 oz genoa salami, sliced into thin ribbons; 3 part-skim mozzarella cheese sticks, sliced into 1/4 inch rounds; ½ cup …
From mariebostwick.com


ROMAINE SALAD - THE HARVEST KITCHEN
2022-07-24 Prepare vegetables. Rinse Romaine lettuce and spin to dry. Chop ingredients. Toss ingredients. Add Romaine lettuce, cucumber, tomatoes, kalamata olives, red onion and Feta cheese to a large bowl and toss. Add dressing. Drizzle dressing along the outer edge of the salad and toss lightly. Pouring dressing right over greens can weigh them down a bit.
From theharvestkitchen.com


CHOPPED KALE & ROMAINE DETOX SALAD - LIFE IS BUT A DISH
2017-01-05 1) In a large bowl add the kale, romaine, edamame, cucumber, apple and pine nuts. Set aside. 2) In a separate bowl whisk together the soy sauce, balsamic, honey, salt and olive oil until well combined. Pour just enough dressing to coat the salad and toss.
From lifeisbutadish.com


CHOPPED FETA SALAD - SKINNYTASTE
2018-07-19 Chopped Feta Salad. 173 Cals 4 Protein 4.5 Carbs 16.5 Fats. Prep Time: 15 mins. Cook Time: 0 mins. Total Time: 15 mins. Yield: 4 servings. COURSE: Lunch, Salad, Side Dish. CUISINE: Mediterranean. Chopped salad with romaine lettuce, Feta cheese, cucumbers, red onion and dill tossed with a simple red wine vinaigrette.
From skinnytaste.com


BEST ITALIAN CHOPPED SALAD RECIPE | THE RECIPE CRITIC
2021-05-28 Chop and Combine: In a large bowl combine the romaine, pepperoncini, cherry tomatoes, olives, red onions, salami, cheese, and dressing. Dress and Toss: Make the recipe for homemade Italian dressing and use as much as desired. Toss the salad until combined.
From therecipecritic.com


BROILED ROMAINE SALAD WITH CAESAR DRESSING | MINIMALIST BAKER …
2012-12-29 Arrange in a single layer on a baking sheet and set aside. Prepare dressing by adding mustard, vinegar, mayo, lemon juice, garlic, salt and pepper to a small bowl and whisking to combine. Slowly stream in olive oil (I usually go for the lesser end of the range) while continuing to whisk to emulsify the dressing.
From minimalistbaker.com


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