Fancy Chopped Salad Recipes

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FANCY CHOPPED SALAD



Fancy Chopped Salad image

Elaine Sweet of Dallas, Texas teams summer dinners with this Italian-style salad. With its tangy homemade dressing, it offers a terrific flavor that's sure to become a staple in your home.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 19

3 cups torn romaine
1 cup finely chopped cabbage
1 cup garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion
1/2 small fennel bulb, thinly sliced
1/3 cup chopped green pepper
2 tablespoons Greek olives, halved
DRESSING:
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons lemon juice
1-1/2 teaspoons Dijon mustard
1 garlic clove, minced
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Fennel fronds for garnish, optional

Steps:

  • In a large bowl, combine the first nine ingredients. For dressing, in a small bowl, whisk the vinegar, oil, lemon juice, mustard, garlic, oregano, salt and pepper. Pour over salad and toss to coat. Garnish with fennel fronds if desired. Serve immediately.

Nutrition Facts : Calories 98 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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

Categories     Salad     Olive     Tomato     Side     No-Cook     Vegetarian     Quick & Easy     Lunch     Lemon     Cucumber     Spring     Healthy     Vegan     Parsley     Lettuce     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

2 tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
3 cups chopped romaine (1 medium head)
1 English cucumber, diced
2 medium tomatoes, diced
1 yellow bell pepper, diced
1 small red onion, finely chopped
1 cup fresh flat-leaf parsley leaves
1/2 cup brine-cured black olives, pitted and quartered

Steps:

  • Whisk together lemon juice, sugar, garlic, salt, and pepper in a large bowl, then add oil in a stream, whisking until combined.
  • Toss remaining ingredients with dressing.

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