Cant Stop Eating It Chopped Salad Recipes

INCREDIBLE, SIMPLE FRENCH CARROT SALAD

Incredible, Simple French Carrot Salad image

Recipe video above. This carrot salad will surprise you - it's so simple, yet so incredibly delicious! I'd go as far as to say it's can't-stop-eating-it good (and that's a big call to make about a salad!) It's a slight riff on a classic French Carrot Salad (which is typically dressed much more lightly with just lemon and olive oil). At the risk of offending an entire nation - this is tastier! ????

Provided by Nagi

Time 10m

Number Of Ingredients 9

Ingredients

4 carrots (, medium, peeled)
2 green onion stems (, finely sliced on the diagonal)
1/4 cup parsley (, finely chopped (optional))
1 1/2 tsp dijon mustard
1 tbsp honey
2 tbsp lemon juice (, fresh)
4 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper

Steps:

Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
Place in a bowl with green onion and parsley.
Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.

Nutrition Facts : Calories 125 kcal, Carbohydrate 9 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 286 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

NAPA CABBAGE SALAD

Napa Cabbage Salad image

Make and share this Napa Cabbage Salad recipe from Food.com.

Provided by Polly W

Categories Brunch

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 head napa cabbage
6 green onions, chopped
1 cup canola oil
1/2 cup sugar
1/4 cup vinegar
2 teaspoons soy sauce
2 (3 ounce) packages ramen noodles
1 tablespoon sesame seeds
1 cup sliced almonds
1/2 cup unsalted butter

Steps:

chop napa cabbage and put in large bowl.
chop onions and mix with cabbage.
dressing: I save my large mayo jars or any large jar will do.
add all dressing ingredients together and shake, shake, shake, until well mixed. Leave out on counter top.
crush ramen noodles ( remove seasoning package and throw away ).
melt butter in medium fry pan on top of stove,add sesame seeds, ramen noodles, and almonds and fry until lightly browned.
1/2 hour before serving, add noodle mixture to cabbage and onions, pour dressing a little at a time until desired taste has been reached. Put any left over dressing in fridge for later use.

Nutrition Facts : Calories 754.8, Fat 65.1, SaturatedFat 15.2, Cholesterol 40.7, Sodium 445.6, Carbohydrate 39.8, Fiber 2.4, Sugar 17.8, Protein 6.8

CAN'T STOP EATING IT - CHOPPED SALAD

CAN'T STOP EATING IT - CHOPPED SALAD image

Categories Salad Leafy Green Side No-Cook

Yield 4-6 people

Number Of Ingredients 10

Ingredients

2 heads of iceberg lettuce chopped
2 celery stalks, chopped (not too large a chop)
1 white or yellow onion chopped (small dice)
1 cup mayonnaise
2 tbs Apple cider vinegar
1 cup sour cream
1 tbs Sugar or splenda
Parmesan cheese
Fresh ground black pepper
4-5 bacon slices fried crisp & crumble

Steps:

1. In a large bowl top lettuce with celery & onion. DalesSalad--3.jpg 2. Mix mayonnaise with vinegar and drop spoonfuls over salad. 3. Mix sour cream with sugar and drop spoonfuls over salad. 4. Spread dressing evenly over salad to cover, sprinkle (lots of) parmesan cheese over dressing and grind lots of black pepper over the cheese. 5. Make ahead & cover with plastic wrap. When ready to serve, crumble bacon and toss well (to evenly coat all).

DALE'S CAN'T STOP EATING IT SALAD RECIPE - (5/5)

Dale's Can't Stop Eating It Salad Recipe - (5/5) image

Provided by á-49089

Number Of Ingredients 10

Ingredients

2 heads of iceberg lettuce, chopped
2 celery stalks, chopped (not too large a chop)
1 white or yellow onion, chopped (not too large a chop)
1 cup mayonnaise
2 tbs Apple cider vinegar
1 cup sour cream
1 tbs Sugar or splenda
Parmesan cheese
Fresh ground black pepper
4-5 bacon slices fried crisp & crumble (or microwave)

Steps:

Instructions 1. In a large bowl top lettuce with celery & onion. 2. Mix mayonnaise with vinegar and drop spoonfulls over salad. 3. Mix sour cream with sugar and drop spoonfulls over salad. 4. Spread dressing evenly over salad to cover, sprinkle (lots of) parmesan cheese over dressing and grind lots of black pepper over the cheese. 5. Make ahead & cover with plastic wrap. When ready to serve, crumble bacon and toss well (to evenly coat all).

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