Classic Stetson Chopped Salad Recipes

CHOPPED SALAD

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.

SUPER ITALIAN CHOPPED SALAD

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.

COWBOY CIAO STETSON CHOPPED SALAD RECIPE - (3.7/5)

Steps:

• Arrange salad ingredients in separate rows on a large platter. To make the dressing, place all ingredients in a blender and blend well. Toss the dressing on top of the salad. Will keep in fridge for up to a week.

CHOPPED SALAD

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.

STETSON CHOPPED SALAD

Steps:

• Layer salad ingredients in large bowl.
• To make dressing, add first 3 ingredients to food processor and blend thoroughly.
• With motor running pour in buttermilk.
• Add remaining ingredients to combine.
• Dress salad as desired, tossing to combine.
• Store remaining dressing in refrigerator.

CLASSIC STETSON CHOPPED SALAD

Steps:

• Make a bed of couscous/quinoa on a large round shallow serving plate. In a wedge shape arrange the chicken, corn, cheese, pumpkin seeds, currants, tomatoes, and spinach on top of the couscous/quino. Alternatively the ingredients can be arranged in strips in individual salad bowls.
• To make the dressing: in a medium bowl, combine the shallots, buttermilk, 1 cup aioli, 1/2 cup pesto, lemon juice, and pepper. You will have approximately 3 cups.
• Serve the dressing in a pitcher for your guests to drizzle on their salad. Reserve the remaining dressing in a glass jar, refrigerated, for other salads.
• Easy Aioli.
• (makes about 1 cup).
• Combine the olive oil, garlic, and salt in a small bowl. Refrigerate, covered, for up to 1 week.
• Pesto.
• (makes about 3/4 cup).
• In the bowl of a food processor, pulse the olive oil, basil, pine nuts, and salt until combines. Refrigerate, covered , for 2 or 3 days.

CLASSIC TOSSED SALAD

Steps:

• Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
• In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.