50 SALAD RECIPES: BEST CHOPPED SALAD & MORE!
This chopped salad recipe will amaze everyone around the table! Italian dressing, crunchy veggies and Parmesan combine into something greater than the sum of its parts.
Provided by Sonja Overhiser
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Make the Homemade Italian Dressing.
- Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
- Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.
Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg
CLASSIC NICOISE SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
- Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
- Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
- Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
- Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
- Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.
MENDOCINO CHICKEN SALAD
This is a delicious smoked chicken salad with almonds and fresh basil. Serve it over lettuce or on a sandwich.
Provided by Kristine
Categories Salad
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, combine the smoked chicken, grapes, red onion, celery, basil, almonds, and mayonnaise. Mix well; chill and serve.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 12 g, Cholesterol 25.4 mg, Fat 32.2 g, Fiber 2.5 g, Protein 9.5 g, SaturatedFat 4 g, Sodium 535.3 mg, Sugar 6.4 g
SALAD ENCINO
This is a nostalgia salad, circa 1936. Actress Ann Dvorak served this salad to guests at her ranch in the Encino Community of Los Angeles. This simple salad is typical of that era. The recipe is adapted from the book: "What Actors Eat...When they Eat" by Rex Lease. I located the book at the Los Angeles Public Library in their rare book collection.
Provided by lynnski LA
Categories Low Protein
Time 20m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 10
Steps:
- Rub a wooden salad bowl with the garlic.
- Add the cucumber, onion, green pepper, sweet gherkin and tomato to the bowl and mix.
- Mix the dressing ingredients and combine with the vegetables.
- Garnish with the red bell pepper slices.
Nutrition Facts : Calories 276.7, Fat 20.7, SaturatedFat 2.9, Sodium 360.1, Carbohydrate 23.5, Fiber 3, Sugar 11.5, Protein 2.1
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