CHOPPED SALAD UTENSIL RECIPES

CLASSIC CHOPPED SALAD | BETTER HOMES & GARDENS

Classic Chopped Salad | Better Homes & Gardens image

Crisp and colorful fresh vegetables combine in this delicious chopped salad. This easy salad recipe gets topped off with creamy avocado and crunchy bacon to make it truly restaurant-worthy. Make the homemade dressing recipe up to three days in advance to give the garlic and lemon flavors time to develop.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 45 minutes

Prep Time 45 minutes

Number Of Ingredients 14

Ingredients

2 - 3 cloves garlic, peeled
½ teaspoon kosher salt
½ lemon
1 7-8 ounce carton créme fraiche* or sour cream
2 hearts romaine lettuce
2 ears fresh corn, kernels cut from cob
4 ounces green beans, trimmed and cut in 2-inch lengths
1 cup cherry tomatoes, halved
1 cucumber, seeded and chopped
¼ cup finely chopped fresh chives
Maldon sea salt, other sea salt, or salt
Freshly ground black pepper
1 avocado, halved, seeded, peeled, and cut into chunks
6 slices bacon, crisp-cooked and chopped

Steps:

For dressing, peel garlic, split lengthwise, and remove any green germ or interior sprout. Finely chop the garlic and mix with a generous sprinkling of kosher salt. Hold knife with blade facing away from you; repeatedly rub garlic and salt together with flat of the blade to work it into a fine paste. Transfer mashed garlic to a small bowl. Squeeze lemon over garlic, catching seeds with your fingers. Stir in an additional sprinkling of salt. Allow to stand 10 to 15 minutes so lemon can tame the garlic. Whisk in créme fraiche; season with salt and a few grinds of black pepper. To give flavors time to develop, refrigerate for 1 hour. The dressing keeps in the refrigerator up to 3 days.
Cut lettuce into bite-size pieces. Cook corn and green beans in a pot of rapidly boiling, lightly salted water for 1 to 3 minutes.
In a very large salad bowl combine corn, beans, cherry tomatoes, and cucumber. Sprinkle with salt, pepper, and half the chives. Add two or three spoonfuls of dressing and toss gently.
Add lettuce to bowl. Sprinkle with salt, pepper, and most of the remaining chives. Add an additional drizzle of dressing. Gather vegetables from bottom of the bowl and lift up and over the lettuce. Repeat until ingredients are just mixed, adding additional dressing as necessary to coat. Just before serving, add the avocado and bacon. Top servings with additional chives.

Nutrition Facts : Calories 175 calories, CarbohydrateContent 13 g, CholesterolContent 29 mg, FatContent 13 g, ProteinContent 5 g, SodiumContent 330 mg

CHOPPED SALAD - RECIPES | PAMPERED CHEF US SITE

Chopped Salad - Recipes | Pampered Chef US Site image

If you're looking for a salad that is satisfying enough to be the main dish, you've just found it! It's filled with crisp romaine hearts, bacon, pasta, and gorgonzola—delicious!

Provided by PAMPEREDCHEF.COM

Yield 6 servings

Number Of Ingredients 14

Ingredients

¾ cup + 2 tbsp (205 mL) olive oil
½ cup + 2 tbsp (155 mL) white wine vinegar
1 tbsp (15 mL) honey
1 tbsp (15 mL) Dijon mustard
½ tsp (2 mL) salt or Seasoning Salt
¼ tsp (1 mL) black pepper
1 lb. (450 g) chicken tenders
3 oz. (90 g) ditalini or ditali pasta (? cup/150 mL)
2 cups (500 mL) water
4 slices bacon
2 romaine hearts, thinly sliced
1 pint (2 cups/500 mL) cherry tomatoes, halved
1 ripe avocado, sliced
¼ cup (60 mL) crumbled Gorgonzola cheese

Steps:

Combine all the vinaigrette ingredients in a container or jar; shake to combine. Place the chicken into a shallow bowl. Pour ¼ cup (60 mL) of the dressing over the chicken and coat well.Combine the pasta and water in the 3-qt. (3-L) Micro-Cooker® Plus. Microwave, covered, until the pasta is cooked, about 8 minutes.Preheat the Nonstick Double Burner Grill over medium heat for 3–5 minutes.Cut the bacon slices in half; cook on one side of the pan for 10–12 minutes, turning once. Cook the chicken on the other side of the pan for 5–7 minutes, or until it reaches 165°F (74°C), turning once.Remove the chicken from the pan and place it in a bowl to cool slightly. When the pasta is done, rinse with cold water, then drain.Transfer the bacon onto a paper towel–lined plate to drain and chop the chicken.Place the romaine in a large serving bowl. Add the chicken, pasta, tomatoes, avocado, crumbled bacon, cheese, and additional dressing to your liking.

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CHOPPED MEDITERRANEAN SALAD RECIPE BY TASTY

Here's what you need: cucumbers, tomatoes, red onion, feta cheese, olive oil, red wine vinegar, salt, black pepper, lemon juice, kalamata olive
From tasty.co
Reviews 98
Total Time 30 minutes
Cuisine Middle Eastern
Calories 288 calories per serving

Enjoy!

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CHOPPED SALAD WITH BUTTERMILK DRESSING | ALLRECIPES

Creamy dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, craveable salad. This Allrecipes Magazine recipe is based on Whole Plant Chopped Salad. Cover dressing and refrigerate for up to 1 week.
From allrecipes.com
Reviews 5
Total Time 20 minutes
Category Salad, Vegetable Salad Recipes, Cauliflower
Calories 126.7 calories per serving

Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.

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CHOPPED SALAD WITH TAHINI DRESSING RECIPE | EAT SMARTER USA

Light and refreshing Chopped Salad with Tahini Dressing has vegetables and crumbled feta
From eatsmarter.com
Reviews 4.8
Total Time 35 minutes
Cuisine Arabic, North America
Calories 427 kcal per serving

Crumble cheese. Sprinkle cheese and sesame seeds over the salad and garnish as desired with celery leaves. Serve with crusty toasted pita bread, if desired.

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JOOLS' CHOPPED SALAD | VEGETABLES RECIPES | JAMIE OLIVER ...

This is the clever way Jools gets all our kids – even the babies – to eat lots of salad. Everything is chopped extra fine and tiny, almost like a salsa, making it an absolute pleasure to eat.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 158 calories per serving

1. On a large board, trim and finely chop the carrots and celery, finely chop the tomatoes, then separate and finely chop the lettuce leaves.
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15+ BEST CHOPPED SALAD RECIPES | EATINGWELL

May 27, 2021 · This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp. 15 of 20. View All.
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HOW TO MAKE A CHOPPED SALAD | BETTER HOMES & GARDENS

Jun 09, 2015 · Pick the freshest, best-looking produce at your market for your chopped salad. Cook corn and green beans in a large amount of rapidly boiling, lightly salted water for one to three minutes. Drain, and submerge in lightly salted ice water to stop the cooking.
From bhg.com

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CHOPPED SALAD RECIPES | TASTE OF HOME

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CHOPPED SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Nov 16, 2016 · Step 1, Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1...
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MEDITERRANEAN CHOPPED SALAD - RECIPE RUNNER

Place the lettuce in a large salad bowl. To the lettuce add the diced cucumber, red onion, red bell pepper, tomatoes, chickpeas, kalamata olives, and feta. In a small jar add the vinegar, oil, dijon, honey, dried oregano, and garlic powder. Put the lid on the jar and shake it until the vinaigrette is well combined.
From reciperunner.com

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5 TIPS TO MAKE YOUR CHOPPED SALAD EVEN BETTER | KITCHN

Jul 30, 2015 · 5 Tips to Make Your Chopped Salad Even Better. 1. Use a mezzaluna or a chopper. If chopped salads are a regular staple, one of these tools is for you! A mezzaluna is a curved blade that you can roll back and forth across a pile of ingredients to finely chop very quickly. Also, try a chopper tool that pushes a vegetable through a grid so you get ...
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TOOLS FOR MAKING QUICK SALADS - PRIMAVERA KITCHEN

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CHOPPED SALAD WITH LEMON-CHIPOTLE DRESSING | WILLIAMS SONOMA

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