Marthas Daughters Chopped Salad Recipes

ALEXIS'S CHOPPED VEGETABLE SALAD

Steps:

• Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
• Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

CHOPPED SALAD WITH HERBS

Steps:

• Combine vegetables in a bowl with the herbs. Pour the olive oil and vinegar over all and sprinkle lightly with salt and pepper. Toss the ingredients, then taste and adjust the seasoning.

POTLUCK CHOPPED SALAD

Steps:

• Heat broiler. Place bell peppers, cut-side down, in a single layer on a baking pan. Broil until the skins start to blister, 6 to 8 minutes. Transfer the peppers to a medium bowl, cover with plastic wrap, and let steam. When cool enough to handle, remove skin and seeds. Chop flesh into 1/2-inch dice; set aside.
• Place beet in a small saucepan; add cold water to cover, and bring to a boil. Reduce heat, and simmer until beet is tender when pierced with a knife, about 40 minutes. Drain. When cool, peel beet, and cut into 1/2-inch pieces; set aside.
• Meanwhile, bring another medium saucepan of water to a boil. Fill a large bowl with ice and water, and set aside. Add green beans to the boiling water, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge beans into the ice bath to stop cooking. When cool, trim ends, and cut beans into 1-inch lengths; set aside.
• In a medium bowl, whisk together vinegar, lemon juice, sugar, salt, pepper, and mustard. Whisk in olive oil until mixture has emulsified. Whisk in 3 ounces blue cheese, and set aside. (You should have about 1/2 cup dressing.)
• To serve, combine the reserved roasted peppers, cooked beet and green beans, lettuces, onion, celery, and the remaining 4 ounces blue cheese in a large bowl; toss. Drizzle with dressing, and toss again.

MARTHA'S DAUGHTER'S CHOPPED SALAD

Steps:

• Fill a pot with salted water and bring to a boil.
• Make an ice bath and set aside.
• Blanch corn in salted water for 6 minutes then plunge into ice bath.
• Blanch green and wax beans for about a minute and plunge into ice bath.
• Drain well, cut corn off cobs and put into a large bowl.
• Add all remaining ingredients and chill until ready to serve.
• Toss with oil, pepper, salt & vineger when ready to eat!
• Enjoy.

MARTHA'S RICE SALAD

Steps:

• Place cooked rice in medium bowl and keep warm.
• Mix together red onion and vinegar in a small bowl.
• Let sit 5 minutes; strain onion in a sieve, discarding vinegar.
• Place lemon juice, oil, garlic, salt and pepper to taste in another small bowl, and whisk to combine.
• Drizzle lemon mixture over warm rice.
• Add reserved onion, dill, and lemon zest; toss to combine.
• Serve.