CHOPPED SALAD RESTAURANT RECIPES

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CHOPPED SPRING GREEN SALAD RECIPE | GOURMET TRAVELLER



Chopped spring green salad recipe | Gourmet Traveller image

Find the best of the season's produce, and toss them through a zingy feta dressing. It doesn't get much easier that this.

Provided by Emma Knowles

Categories     

Total Time 13 minutes

Prep Time 10 minutes

Cook Time 3 minutes

Yield Serves 6 - 8

Number Of Ingredients 10

150 gm sugarsnap peas, trimmed
150 gm green beans, trimmed and coarsely chopped
150 gm (1¼ cups) frozen peas
2 Lebanese cucumbers, coarsely chopped
1 baby cos lettuce, coarsely chopped
100 ml extra-virgin olive oil
Juice of 1 lemon, or to taste
1 tbsp sherry vinegar
1 garlic clove, finely grated
100 gm feta, crumbled

Steps:

  • For feta dressing, shake oil, lemon, vinegar and garlic in a screwtop jar to combine, season to taste, add feta and refrigerate until needed.
  • Blanch sugarsnap peas and beans until bright green and just tender, adding the frozen peas in the last minute of cooking (1-2 minutes; see cook's notes p192). Drain, refresh in iced water, then drain well and toss in a bowl with cucumber and lettuce. Store in an airtight container until required.
  • To serve, toss greens with feta dressing in a serving bowl.

Nutrition Facts : ServingSize Serves 6 - 8

ASIAN CHICKEN LETTUCE WRAP CHOPPED SALAD



Asian Chicken Lettuce Wrap Chopped Salad image

Rather than serving these Asian Chicken Lettuce Wraps as an appetizer, everything is served over a great big chopped salad! Light, quick and easy to make!

Provided by Gina

Categories     Dinner    Salad

Total Time 15 minutes

Yield 4

Number Of Ingredients 20

3 tablespoons rice vinegar
1 1/2 tablespoons grapeseed or canola oil
1 teaspoon sesame oil
1 teaspoon honey
1 teaspoon grated fresh ginger
1 clove garlic (minced)
1/8 tsp kosher ?salt and pepper
1/4 cup hoisin sauce*
1 tablespoon rice vinegar
2 teaspoons Sriracha sauce
2 tablespoons less sodium soy sauce*
1 teaspoon grated fresh ginger
cooking spray
1 pound ground chicken
8 ounce can water chestnuts (drained and diced)
2 tbsp chopped unsalted cashews
2 scallions (thinly sliced)
1 head Boston or Bibb lettuce (chopped)
1 romaine lettuce heart (chopped)
2 carrots (grated)

Steps:

  • For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside.
  • For the chicken: In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside.
  • Heat a medium skillet over medium-high heat. Spray with cooking spray then add the chicken and cook until browned and cooked through, 8 to 10 minutes.
  • Add the water chestnuts and cashews to the pan. Pour the reserved hoisin mixture on top and cook for 1 to 2 minutes to heat through. Stir in the scallions. Remove from the heat and set aside.
  • For the salad: In a large salad bowl, combine both of the lettuces and the carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture.
  • Serve immediately.

Nutrition Facts : ServingSize 1 1/2 cups lettuce, 3/4 cup chicken, Calories 332 kcal, CarbohydrateContent 23 g, ProteinContent 24 g, FatContent 18 g, SaturatedFatContent 3 g, CholesterolContent 96 mg, SodiumContent 585 mg, FiberContent 4 g, SugarContent 7 g

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