Chopped Salad Recipes

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CHOPPED SALAD



Chopped Salad image

The key is chopping the veggies into small pieces. This is what gives the salad such a clean, fresh taste. The small pieces impart juices and flavor. No dressing required. This is good for lunch or as a side dish for dinner. It can be kept in the refrigerator for several days. NOTE: For a Fatoush-type of salad, toast or broil a slice of pita bread; break-up the crispy pieces into the salad.

Provided by Kathy228

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 medium green pepper, chopped
1 medium onions, chopped or 5 green onions, plus tops chopped
2 small tomatoes, seeded and chopped
1/3 cup cucumber, seeded and chopped
1/3 cup black olives, quartered
1 head lettuce, finely chopped
2/3 cup pine nuts or 2/3 cup sunflower seeds
3/4 cup feta cheese

Steps:

  • Chop the vegetables into small 1/4 inch pieces. Place in a big bowl.
  • Stir in the nuts.
  • Quarter the olives; add to the vegetables.
  • Stir in the crumbled cheese.
  • Chop lettuce into fine pieces; combine with vegetable mixture.
  • Chill several hours before serving.
  • This recipe is flexible. Add or delete vegetables and/or nuts to your liking. Diced zucchini, red peppers, fresh herbs, pumpkin seed kernels can all be used in any combination that appeals to your family.

Nutrition Facts : Calories 185.7, Fat 15.3, SaturatedFat 3.7, Cholesterol 16.7, Sodium 284.1, Carbohydrate 8.9, Fiber 2.6, Sugar 3.9, Protein 6.3

CHOPPED SALAD



Chopped Salad image

Provided by Adam Perry Lang

Categories     Salad     Olive     Pepper     Picnic     Cucumber     Green Bean     Healthy     Dill     Lettuce

Yield Serves 6 to 8 (10 to 11 cups)

Number Of Ingredients 15

1/2 cup finely chopped red onions
1/4 cup water
1/2 cup red wine vinegar
2 teaspoons kosher salt, plus additional as needed
2 teaspoons coarsely ground fresh black pepper, plus additional as needed
1/2 to 1 cup extra virgin olive oil
1 large head iceburg lettuce, cut into 1/2-inch pieces, 6 to 8 cups
1 cup Roasted Marinated Peppers , cut into 1/2-inch pieces
1/2 cup pitted green olives, such as Cerignola, halved
1/2 cup pitted black olives, such as Cerignola, halved
1 cup haricots verts, cut into 1-inch pieces
1 cup English cucumber, peeled and cut into 1/2-inch pieces
2 tablespoons fresh marjoram leaves
1/4 cup flat-leaf parsley leaves
1/4 cup coarsely chopped dill, large stems removed

Steps:

  • 1. In a small bowl, combine the onions, water, vinegar, salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop.
  • Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste.
  • 2. In a large bowl, combine the lettuce, roasted peppers, olives, haricots verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side.

CHOPPED SALAD



Chopped Salad image

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 SALAD



Chopped Salad image

This salad is like one big antipasto. I love the combination of the garlicky, salty salami and spicy pepperoncini, cooled by the provolone cheese and paired with the crisp iceberg lettuce. I make the vinaigrette heavy on the vinegar--equal parts vinegar and oil--because the acidity helps balance the strong flavors of the salad.

Provided by Katie Lee Biegel

Categories     main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 16

1 head of iceberg lettuce, chopped
1/2 English cucumber, chopped
1 red bell pepper, chopped
One 15.5-ounce can chickpeas, drained, rinsed
1 cup chopped salami
1 cup chopped provolone cheese
One 6-ounce jar marinated artichoke hearts, drained and chopped
1/2 medium red onion, finely minced
1 cup cherry tomatoes, halved
8 whole pepperoncini
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon minced fresh rosemary
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Mix all the salad ingredients in a large bowl.
  • Combine the vinaigrette ingredients in a small glass jar with a tight-fitting lid and shake well.
  • Toss the salad with the vinaigrette and serve immediately.

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Top Asked Questions

What foods are in a chopped salad recipe?
This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.
Which is the best salad recipe to make?
Recipes like Shrimp Cobb Salad with Dijon Dressing and Creamy Cucumber, Radish & Tomato Chopped Salad are fresh, tasty and perfect for a main or side dish. This fresh and colorful salad has all of the delicious flavors you love from the classic caprese salad, plus even more healthy veggies.
How to make a salad with chopped greens?
Follow the simple steps below to get started and scroll down for the printable chopped salad recipe. Chop greens and add toppings. Chop the greens extra fine and place in a large bowl. Add in sliced tomatoes, cucumbers, sunflower seeds and cheese. Then throw in any additional desired mix-ins.
How long does it take to make fresh chopped salad?
After drizzling on the dressing, use tongs to toss the salad until all areas are coated. It may take a few tosses before everything is properly mixed together. This fresh chopped salad is made with 5 key ingredients in less than 10 minutes! Customize with all your favorite mix-in's and dig in!

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