CRUNCHY CHOPPED SALAD
Encourage kids to learn essential kitchen skills with this crunchy salad made with pomegranate seeds. The recipe is easy for children aged seven to 11 to follow
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Serves 4-6 (with leftover dressing)
Number Of Ingredients 20
Steps:
- Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
- Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
- Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
- Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
- Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
- Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
- Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
SCOOPABLE GREEN CHOPPED SALAD
Is it a salad or is it a dip? Inspired by Melissa Ben-Ishay's (@bakedbymelissa) TikTok viral chopped salad, this vibrant crunchy-creamy dish is a salad, but it's meant to be scooped up with chips--not a fork. Don't be surprised that there's tons of dressing: that's intentional (and what makes it so perfectly scoopable).
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salad base: Add the asparagus, sugar snap peas, mint, cucumbers, avocado and jalapeno to a large bowl.
- For the dressing: Process the parsley, spinach, yogurt, chives, olive oil, lemon juice, garlic and 1 1/2 teaspoons salt in a blender or food processor until smooth and bright green.
- For serving: Pour the dressing over the salad and toss with tongs to combine thoroughly; season with salt and pepper. Serve tortilla chips alongside it for scooping.
CRUNCHY CHOPPED GREEN BEAN SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the green beans, cherry tomatoes, feta cheese, olives, radishes, cucumber, shallots and hearts of palm to a large bowl. Drizzle with extra-virgin olive oil. Season with salt and pepper and serve immediately.
CRISPY N CRUNCHY SALAD
While the chicken bakes, she tosses together Crisp 'n' Crunchy Salad. "I always have the easy ingredients for this fun combination on hand," she adds. "Plus, kids don't mind eating their fruits and veggies when they're glazed with sweet honey."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the apples, celery, walnuts and raisins. Add the honey; toss to coat. Serve immediately.
Nutrition Facts : Calories 172 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 3g protein.
CRISPY CHOPPED CHICKEN SALAD
This is a recipe from the July issue of Better Homes and Gardens. I haven't tried it yet, but it looks tasty.
Provided by kristenmf5
Categories Chicken
Time 54m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Place prosciutto in singlelayer on large baking sheet. Bake until crisp, 8 to 10 minutes, set aside.
- In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Cool slightly; slice.
- For Lemon Dressing, finely shred peel from one lemon; squeeze lemons to make 1/3 lemon juice. In small bowl whisk together remaining olive oil, lemon juice, shredded peel, and shallot. Season with salt and pepper to your liking and set aside.
- In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese.
- Line salad bowls with romaine. Spoon in chicken mixture. Top with prociutto.
Nutrition Facts : Calories 376.4, Fat 26.2, SaturatedFat 7.2, Cholesterol 63.4, Sodium 404, Carbohydrate 13.4, Fiber 4.2, Sugar 3.6, Protein 25.6
TOM'S CRUNCHY SALAD
A colorful and crunchy salad that you can make up in advance and eat over several days -- great for singles on the run and colorful and unusual at dinner parties.
Provided by COLVIN
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In a serving bowl, toss together the red bell pepper, green bell pepper, tomatoes, celery, bean sprouts and onion. Stir in the Italian dressing just before serving. This salad can also be stored in a resealable bag in the refrigerator until you are ready to serve it.
Nutrition Facts : Calories 73.1 calories, Carbohydrate 8.4 g, Fat 4.4 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 262.4 mg, Sugar 4.7 g
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