Finely 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 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.

SCOOPABLE GREEN CHOPPED SALAD



Scoopable Green Chopped Salad image

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

One 1-pound bunch thin asparagus, woody ends trimmed, thinly sliced (2 1/2 cups)
8 ounces sugar snap peas, strings removed, thinly sliced (2 cups)
2 tablespoons finely chopped fresh mint
4 mini cucumbers, ends trimmed, diced (2 cups)
2 avocados, chopped
1 medium jalapeno, diced
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
1 1/2 cups loosely packed baby spinach
1 1/2 cups plain whole-milk or dairy-free yogurt
5 tablespoons chopped chives
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 large clove garlic, smashed
Kosher salt and freshly ground black pepper
Tortilla chips, for scooping

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.

CHOPPED BROCCOLI SALAD RECIPE BY TASTY



Chopped Broccoli Salad Recipe by Tasty image

Here's what you need: small broccoli floret, small cauliflower florets, brussels sprouts, carrot, red onion, bacon, shredded sharp cheddar cheese, sunflower seeds, dried cranberries, raw almonds, mayonnaise, plain greek yogurt, honey, apple cider vinegar, kosher salt, pepper

Provided by Crystal Hatch

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 cups small broccoli floret
1 ½ cups small cauliflower florets
1 cup brussels sprouts
1 cup carrot, chopped
½ cup red onion
4 slices bacon, cooked, roughly chopped (optional)
¼ cup shredded sharp cheddar cheese
3 tablespoons sunflower seeds
¼ cup dried cranberries
¼ cup raw almonds, sliced
½ cup mayonnaise
¼ cup plain greek yogurt
2 tablespoons honey
2 tablespoons apple cider vinegar
½ teaspoon kosher salt
½ teaspoon pepper

Steps:

  • Add the broccoli, cauliflower, Brussels sprouts, carrots, red onion, and bacon, if using, to the bowl of a large food processor. Pulse until the ingredients are finely chopped, or broken down to your desired consistency. Set aside.
  • Make the dressing: In a medium bowl, stir together the mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, and pepper. Set aside.
  • Add the chopped vegetable mixture to a large bowl, along with the cheddar cheese, sunflower seeds, dried cranberries, and almonds. Drizzle half of the dressing over the salad and toss to combine, adding more dressing as desired.
  • Serve immediately
  • Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 37 grams, Fat 32 grams, Fiber 7 grams, Protein 11 grams, Sugar 23 grams

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 GREEK SALAD



Chopped Greek Salad image

While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. -Jennifer Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

4 cups chopped romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium tomato, chopped
1/3 cup sliced Greek olives
1/3 cup crumbled feta cheese
1/4 cup finely chopped pepperoncini
DRESSING:
2 tablespoons minced fresh basil
2 tablespoons pepperoncini juice
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

CHOPPED SALAD



Chopped Salad image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Leafy Green     Olive     Tomato     Appetizer     Side     Super Bowl     Vegetarian     Celery     Cucumber     Bell Pepper     Carrot     Healthy     Vegan     Lettuce     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 12

2 tablespoons white wine vinegar
1 teaspoon sugar
1 small shallot, minced
1/3 cup olive oil
1 medium head romaine, chopped (4 to 6 cups)
1 seedless cucumber, diced (3 1/2 cups)
1 pint grape tomatoes, halved (1 3/4 cups)
1 red bell pepper, diced (1 1/2 cups)
2 celery stalks, halved lengthwise and finely chopped (1 cup)
3 carrots, finely chopped (1 3/4 cups)
1 small red onion, finely chopped
1 cup pitted black olives, halved (suit yourself whether you prefer the medium California black olives-a 6-ounce can-or Kalamata olives)

Steps:

  • Whisk together vinegar, sugar, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, then add oil in a stream, whisking until combined well.
  • Toss remaining ingredients with dressing.
  • Season salad with salt and pepper.

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