MY CHOPPED SALAD RECIPES

Name: Chopped Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 medium green pepper, chopped; 1 medium onions, chopped or 5 green onions, plus tops chopped; 2 small tomatoes, seeded and chopped; 1/3 cup cucumber, seeded and chopped; 1/3 cup black olives, quartered; 1 head lettuce, finely chopped; 2/3 cup pine nuts or 2/3 cup sunflower seeds; 3/4 cup feta cheese

CHOPPED SALAD RECIPE - FOOD.COM

Chopped Salad Recipe - Food.com image

The key is chopping the veggies into small pieces. This is what gives the salad such a clean, fresh taste. The small pieces impart juices and flavor. No dressing required. This is good for lunch or as a side dish for dinner. It can be kept in the refrigerator for several days. NOTE: For a Fatoush-type of salad, toast or broil a slice of pita bread; break-up the crispy pieces into the salad.

Total Time 30 minutes

Prep Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 medium green pepper, chopped
1 medium onions, chopped or 5 green onions, plus tops chopped
2 small tomatoes, seeded and chopped
1/3 cup cucumber, seeded and chopped
1/3 cup black olives, quartered
1 head lettuce, finely chopped
2/3 cup pine nuts or 2/3 cup sunflower seeds
3/4 cup feta cheese

Steps:

Chop the vegetables into small 1/4 inch pieces. Place in a big bowl.
Stir in the nuts.
Quarter the olives; add to the vegetables.
Stir in the crumbled cheese.
Chop lettuce into fine pieces; combine with vegetable mixture.
Chill several hours before serving.
This recipe is flexible. Add or delete vegetables and/or nuts to your liking. Diced zucchini, red peppers, fresh herbs, pumpkin seed kernels can all be used in any combination that appeals to your family.

Nutrition Facts : Calories 185.7, FatContent 15.3, SaturatedFatContent 3.7, CholesterolContent 16.7, SodiumContent 284.1, CarbohydrateContent 8.9, FiberContent 2.6, SugarContent 3.9, ProteinContent 6.3

MY IVY CHOPPED SALAD RECIPE - FOOD.COM

My Ivy Chopped Salad Recipe - Food.com image

Make and share this My Ivy Chopped Salad recipe from Food.com.

Total Time 40 minutes

Prep Time 0S

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 large beets
3 medium zucchini, sliced lengthwise into 1/3-inch-thick slices
2 fresh ears corn, shucked
1 bunch scallion, white and light green parts only
2 wild salmon fillets (6 oz each)
3 tablespoons extra-virgin olive oil
coarse salt
2 heads butter lettuce, leaves separated, cut into thick strips
1/2 pint grape tomatoes, quartered
1/3 cup fresh cilantro, roughly chopped
1/4 cup fresh basil, roughly torn
1 lime, quartered
2 tablespoons balsamic vinegar
2 tablespoons light agave nectar (or honey)
1 tablespoon fresh lime juice
6 tablespoons olive oil
coarse salt
fresh ground black pepper

Steps:

Make the Dressing: Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
Prepare Salad: Steam or boil beets until cooked through, about 30 minutes. Let cool; peel and cut into a medium dice.
While beets are cooking prepare the rest of the ingredients. Heat a grill or grill pan over medium-low heat. Rub zucchini, corn, scallions and salmon with oil; sprinkle with salt. Grill vegetables and fish until browned and cooked through [flip once], about 20 minutes.
Cut zucchini and scallions into a medium dice. Cut corn off the cob. Break salmon into large pieces.
Toss grilled vegetables with lettuce, tomatoes, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.

Nutrition Facts : Calories 552, FatContent 38.3, SaturatedFatContent 5.7, CholesterolContent 73.1, SodiumContent 167, CarbohydrateContent 17.2, FiberContent 5, SugarContent 10, ProteinContent 37.3

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