Dinner Time Chop Chop Salad Recipes
DINNER-TIME CHOP-CHOP SALAD
Try this Dinner-Time Chop-Chop Salad on nights when everyone is clamoring for dinner, including you. Chopped and sliced veggies, strips of cheese and chopped slices of turkey breast make a entree salad that serves four in just 15 minutes.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 8
Steps:
- Toss all ingredients except dressing in large bowl.
- Add dressing; mix lightly.
- Serve immediately.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
CHOP CHOP SALAD
Provided by Trisha Yearwood
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the base herb vinaigrette: Pour the vinegar into a mixing bowl. While whisking, slowly pour in the olive oil. Once the vinaigrette is emulsified, stir in the parsley, chives, salt and pepper.
- For the sweet Dijon vinaigrette: Whisk the mustard and honey into the base herb vinaigrette.
- For the chop chop layered salad: Pour the sweet Dijon vinaigrette into a large, clear bowl.
- Top the vinaigrette with the quinoa. Sprinkle the green cabbage ribbons on top of the quinoa in an even layer. Layer the corn on top of the cabbage. Follow with a layer of crumbled bacon. Arrange the tomatoes in a tall mound in the center of the bacon. Surround the mound with the salad greens. Sprinkle the salad with kosher salt and freshly cracked black pepper. Working up from the bottom, gently toss the layers of the salad to coat all components in the vinaigrette. Serve immediately.
CHOP CHOP SALAD
The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you're eating a salad with a Caesar dressing.
Provided by Julie Mayfield
Categories HarperCollins Salad Salad Dressing Avocado Tomato Paleo Bacon Chicken Dairy Free
Yield 6-8 servings
Number Of Ingredients 13
Steps:
- In a food processor or blender combine all the dressing ingredients and puree. Add more oil if you want a thinner consistency.
- Place all the chopped salad ingredients in a large bowl and toss with the dressing. It's that easy!
- Note
- If you want to make the salad ahead of time, assemble everything except the avocado and dressing. Then stir in the avocado at the last minute and toss everything with the dressing.
- Variations
- Try prosciutto instead of bacon. Or add some feta cheese (and reduce the amount of dressing).
SUPER ITALIAN CHOPPED SALAD
Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. -Kim Molina, Duarte, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 185 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
CHOP CHOP SALAD
This is one of those dishes i have made for years, really just a question of chopping things up ( hence the name) and throwing them together, ingredients will often change,as to what is in my fridge at the time.Best if put in the refrigerator for an hour before eating.
Provided by ChefDebs
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss everything together and let stand in the fridge for an hour before serving.
Nutrition Facts : Calories 308.6, Fat 23.9, SaturatedFat 8.1, Cholesterol 192, Sodium 418, Carbohydrate 11.6, Fiber 3.7, Sugar 4.2, Protein 13.2
PALOMINO CHOP CHOP SALAD
My favorite entree salad, from Palomino's Restaurants. This is attributed to Palomino Chef Gail Tronnes. Scoured to find this version, posted in the travel section of a university web site.
Provided by deborahk
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Make dressing in a mixing bowl. Whisk egg yolks for 2-3 minutes, then add vinegar, garlic, salt and pepper. Whisk 2-3 minutes. Slowly add oil to emulsify. Refrigerate until needed.
- Combine greens, basil, provolone, garbanzos, salami in a bowl; add ½ cup dressing. Toss to combine. Add parmesan, turkey, and toss.
- Place salad on plate; top with tomato. Serve with pepper mill. The restaurant offers this as 1 large serving but with crusty bread and a cold drink it is a very nice dinner for 2. Also great side for 4-6 servings.
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