CAPE COD CHOPPED SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
- In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
- For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
- Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
CHOPPED SALAD
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.
LA SALADE COTE CAP VERTE ( CHOPPED EGG SALAD)
The influence of French food in Senegal is unmistakable, yet Senegalese food has a quality of its own, with dishes from many other parts of the world and other parts of Africa incorporated into the cuisine. This Senegalese dish may be used either as an appetizer or as a salad. Posted for ZWT 2006
Provided by SusieQusie
Categories African
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Arrange greens in mounds on 6- to 7-inch salad plates.
- Sprinkle eggs heavily over the mound of greens.
- Combine dressing ingredients in a jar& shake thoroughly.
- Serve dressing separately.
Nutrition Facts : Calories 396.8, Fat 39.6, SaturatedFat 6.1, Cholesterol 141.3, Sodium 436.8, Carbohydrate 7.3, Fiber 0.4, Sugar 6.4, Protein 4.6
CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO
Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.
Provided by Lidey Heuck
Categories dinner, lunch, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
- Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
- In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
SALADE VERTE
Categories Salad Leafy Green Side No-Cook Spice Healthy Endive Escarole Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Make dressing:
- Whisk together all dressing ingredients except oil in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified.
- Make salad:
- Tear romaine, escarole, iceberg, and Boston lettuce into bite-size pieces and toss with endive in a large salad bowl (preferably wooden). Rub bread liberally all over with garlic and toss with greens. Add dressing, toss well, then discard bread. Serve immediately.
LA SCALA'S CHOPPED SALAD
This is supposed to be the original chopped salad recipe, created by the owner of the La Scala restaurant in Los Angeles in the 1950's. I think it sounds pretty tasty, 50 years later!
Provided by Halcyon Eve
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make vinaigrette: combine oil, vinegar, mustard, and salt and pepper to taste; whisk until well blended. Set aside.
- In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to taste.
- Garnish with tomato and basil if desired.
Nutrition Facts : Calories 481.2, Fat 32.5, SaturatedFat 9, Cholesterol 42.2, Sodium 845.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4, Protein 17.2
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