Scoopable Mediterranean Chopped Salad Recipes

MEDITERRANEAN CHOPPED SALAD RECIPE

Steps:

• In a large bowl, combine all ingredients except feta cheese. Stir gently to combine. Refrigerate for an hour, or until ready to serve.
• At serving time, add crumbled feta cheese and gently stir to combine.

MEDITERRANEAN CHOPPED SALAD

Steps:

• Assemble the salad in a large bowl by placing the chopped lettuce first, then arranging lines of the remaining ingredients on top of the chopped lettuce.
• To prepare the dressing, whisk together all the ingredients for the dressing in a small mason jar until emulsified.
• When ready to serve, pour the dressing on top of the salad. Garnish with parsley. Toss if you prefer to keep the salad untossed for best presentation.

SCOOPABLE GREEN CHOPPED SALAD

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 MEDITERRANEAN SALAD RECIPE BY TASTY

Steps:

• Peel the cucumbers. Cut into discs, and then quarter the discs. Place in a large salad bowl.
• Cut tomatoes into quarters, lengthwise, and then rotate and cut into large chunks. Add to the salad bowl.
• Cut the red onion in half, removing the skin, stem, and bottom. Thinly slice and add to the bowl.
• Add the feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and olives to the salad bowl and toss gently.
• Enjoy!

MEDITERRANEAN CHOPPED SALAD

Steps:

• To make the vinaigrette: In a small bowl, whisk together the vinegar, orange juice, Dijon mustard, shallot and garlic. Slowly whisk in the oil until the vinaigrette is emulsified. Season with salt and crushed red pepper to taste and then fold in the herbs. Store in an airtight container and refrigerate until ready to serve.
• To make the chopped salad: In a large bowl gently toss together all the ingredients. Season the salad with salt, pepper, dried oregano and crushed red pepper flakes to taste. Dress the salad with the vinaigrette and serve immediately.
• Nutrition Info Per Serving.
• Calories: 606.
• Total Fat: 45 grams.
• Saturated Fat: 13 grams.
• Total Carbohydrate: 36 grams.
• Sugars: 11 grams.
• Protein: 20 grams.
• Sodium: 902 milligrams.
• Cholesterol: 50 milligrams.
• Fiber: 13 gram.

CHOPPED MEDITERRANEAN SALAD

Steps:

• Preheat oven to 350 degrees. Place pita on a baking sheet, and bake until crisp, about 10 minutes. Cool; store in an airtight container at room temperature.
• Meanwhile, in an airtight container, combine romaine, chickpeas, cucumber, scallion, tomatoes, and feta. Cover, and refrigerate up to overnight.
• Make dressing: In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Transfer to an airtight container, and refrigerate. To serve, toss romaine mixture with dressing; top with pita chips.

MEDITERRANEAN CHOPPED SALAD

Steps:

• In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Divide dressing between two small airtight containers. Divide lettuce, roasted peppers, almonds, chickpeas, and bell pepper between two medium airtight containers. Refrigerate, up to overnight. To serve, pour dressing over salad, seal, and shake to combine.

MEDITERRANEAN CHOPPED SALAD

Steps:

• Combine all ingredients in bowl.
• Chill for 30 minutes.
• This needs to be served within an hour of preparing. If you need to have stand longer, keep the cukes separate and add at last minute. This is due to the cukes "sweating" and therefore watering down salad.