Sophies Chopped Salad Recipes

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SOPHIE'S CHOPPED SALAD



Sophie's Chopped Salad image

From Bobby Flay's Mesa Grill Cookbook. Great salad for a crowd, although his dressing is a bit "tame". If you want it spicier, mix half a cup of mayo and half a cup of Hidden Valley Spicy Ranch instead of the dressing Bobby uses.

Provided by Z-chef

Categories     Weeknight

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 13

1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 1/4 teaspoons fresh ground black pepper
1/2 cup canola oil
3 cups finely chopped romaine lettuce
2 beefsteak tomatoes, seeded & finely diced
1/2 cup canned chick-peas, rinsed and drained
1/2 cup nicoise olive, pitted and coarsely chopped
3/4 cup cubed white cheddar cheese
3/4 cup cubed monterey jack cheese
1 cup fried blue & white corn tortilla, cut into 1/2 inch squares
chopped fresh chives (to garnish) (optional)

Steps:

  • In a blender, or with a wire whisk, blend balsamic vinegar, mustard, salt and pepper until smooth. Slowly blend in oil and blend until emulsified.
  • Toss lettuce, tomatoes, beans, chickpeas, olives and cheeses together in large bowl and dress lightly with vinaigrette. Garnish with tortilla chips and chives.
  • You can buy foil packets (in produce department) of tri-color crispy tortilla strips. Use these instead of frying tortillas - saves lots of time and tastes just as good.

SOPHIE'S SHEPHERDS PIE



Sophie's Shepherds Pie image

This is a hearty English meal, made with lamb mince, hence the name! Although it is called a pie it doesn't use any pastry and is so cheap, quick and easy to make, you'll enjoy making it! This is a 'larder cupboard' recipe, which means you can substitute for whatever you have handy in the cupboard!

Provided by SophieScott

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 35m

Yield 4

Number Of Ingredients 12

4 large baking potatoes, peeled and cubed
1 tablespoon butter
¼ cup milk
2 pounds ground lamb
1 tablespoon Worcestershire sauce
1 cube beef bouillon
12 button mushrooms, sliced
1 onion, finely chopped
1 (16 ounce) can baked beans
1 (12 ounce) can canned diced tomatoes
3 tablespoons brown gravy mix
1 (15 ounce) can carrots, drained

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then cook over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash with butter and milk to your desired texture.
  • Meanwhile, crumble the ground lamb into a large skillet. Cook and stir until no longer pink. Season with Worcestershire sauce and beef bouillon. Add the mushrooms and onion; continue to cook and stir until tender. Transfer the contents of the skillet to a large casserole dish.
  • Mix the baked beans, diced tomatoes, gravy mix and carrots in with the lamb. Dollop big blobs of mashed potatoes over the top and carefully spread evenly to cover the entire top. Rake over it with a fork to create a crispy texture on top when it browns.
  • Bake for 10 minutes in the preheated oven, until the top is browned and crisp.

Nutrition Facts : Calories 1143.6 calories, Carbohydrate 103.9 g, Cholesterol 174.7 mg, Fat 57.9 g, Fiber 15.6 g, Protein 54.7 g, SaturatedFat 25.6 g, Sodium 1215.1 mg, Sugar 19.1 g

SOPHIE'S SUPER EASY CHICKIE-PEA AND MATO SALAD



Sophie's Super Easy Chickie-Pea and Mato Salad image

A refreshing, flavorful salad with just a hint of smokiness. My 3 year old and I were looking to make a quick and healthy lunch with what we had on hand. This was the tasty result. We've been experimenting with garbanzo beans (chickpeas) over the last year and she giggles whenever we eat them because her pronunciation is "chickie-peas". Since she helped create this dish and then had two helpings, I named it after her. :)

Provided by Tinkerbell

Categories     Lunch/Snacks

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 (15 ounce) can garbanzo beans, drained
10 black olives, roughly chopped
2 green onions, sliced
2 tablespoons fresh parsley, chopped (dried will work also)
2 tablespoons lemon juice (I used fresh squeezed)
1 tablespoon olive oil
1/4 teaspoon sweet paprika
1/8 teaspoon smoked paprika
salt and pepper
2 roma tomatoes, sliced
1 sprig parsley (optional garnish)
lemon wedge (optional garnish)

Steps:

  • Pour garbanzo beans into a small bowl and mash with a fork until about half of the beans are broken up.
  • Add the rest of the ingredients and stir well to combine.
  • Place a few tomato slices on each plate and top with salad mixture. Garnish with a bit of extra parsley and a lemon wedge or twist, if desired.

Nutrition Facts : Calories 240.3, Fat 7.8, SaturatedFat 1, Sodium 557.3, Carbohydrate 36.5, Fiber 7.7, Sugar 1.6, Protein 7.8

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