My Ivy Chopped Salad Recipes

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MY IVY CHOPPED SALAD



My Ivy Chopped Salad image

Make and share this My Ivy Chopped Salad recipe from Food.com.

Provided by Brookelynne26

Categories     Corn

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

2 large beets
3 medium zucchini, sliced lengthwise into 1/3-inch-thick slices
2 fresh ears corn, shucked
1 bunch scallion, white and light green parts only
2 wild salmon fillets (6 oz each)
3 tablespoons extra-virgin olive oil
coarse salt
2 heads butter lettuce, leaves separated, cut into thick strips
1/2 pint grape tomatoes, quartered
1/3 cup fresh cilantro, roughly chopped
1/4 cup fresh basil, roughly torn
1 lime, quartered
2 tablespoons balsamic vinegar
2 tablespoons light agave nectar (or honey)
1 tablespoon fresh lime juice
6 tablespoons olive oil
coarse salt
fresh ground black pepper

Steps:

  • Make the Dressing: Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
  • Prepare Salad: Steam or boil beets until cooked through, about 30 minutes. Let cool; peel and cut into a medium dice.
  • While beets are cooking prepare the rest of the ingredients. Heat a grill or grill pan over medium-low heat. Rub zucchini, corn, scallions and salmon with oil; sprinkle with salt. Grill vegetables and fish until browned and cooked through [flip once], about 20 minutes.
  • Cut zucchini and scallions into a medium dice. Cut corn off the cob. Break salmon into large pieces.
  • Toss grilled vegetables with lettuce, tomatoes, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.

BEVERLY HILLS CHOPPED SALAD



Beverly Hills Chopped Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

2 vine-ripe tomatoes, seeds removed and chopped
1 head iceberg lettuce, chopped
1 romaine heart, chopped
One 15-ounce can chickpeas, rinsed and drained
5 ounces dry salami, julienned
1 cup grated fresh mozzarella
1/3 cup olive oil
1/3 cup freshly grated Parmesan
1/3 cup white wine vinegar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper

Steps:

  • Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
  • Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
  • Add the dressing to the salad and toss to combine. Serve immediately.

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