Chopped Holiday Salad Recipes

HOLIDAY LETTUCE SALAD

Holiday Lettuce Salad image

Light with a hint of sweetness, this lettuce salad recipe will make everyone excited to eat their fruits and vegetables. -Bryan Braack, Eldridge, Iowa

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 14 servings (1 cup each).

Number Of Ingredients 12

Ingredients

10 cups torn romaine
2 medium red apples, cubed
2 medium pears, cubed
1 cup shredded Swiss cheese
1/2 cup dried cranberries
6 tablespoons lemon juice
3 tablespoons canola oil
3 tablespoons light corn syrup
1-1/2 teaspoons grated onion
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup chopped lightly salted cashews

Steps:

In a salad bowl, combine the first five ingredients. , For dressing, in a small bowl, whisk lemon juice, oil, corn syrup, onion, mustard and salt. Pour over romaine mixture; toss to coat. Sprinkle with cashews.

Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 134mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CHOPPED SALAD

Chopped Salad image

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 0

Ingredients

Steps:

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 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.

CHOPPED HOLIDAY SALAD

Chopped Holiday Salad image

A beautiful salad for the holiday table! Adapted from Better Homes & Gardens magazine. For a really moist salad, double the dressing amounts. This salad needs to chill about 2 hours. Italian, New England, Mid Atlantic

Provided by Sharon123

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can cannellini beans, rinsed and drained (white kidney beans)
2 small green sweet peppers, seeded and cut into bite size chunks (about 1 1/2 cups)
1 medium cucumber, cut into bite size chunks (about 3 cups)
2 cups red cabbage, coarsely chopped (or 1/2 head radicchio)
1 1/2 cups radishes, quartered
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 -2 tablespoon honey
1/2-1 teaspoon coarse salt
1/4-1/2 teaspoon cracked black pepper
8 ounces feta cheese, cubed
1/4 cup fresh Italian parsley, chopped (or mint)

Steps:

Place beans, green peppers, cucumber, red cabbage(or radicchio), and radishes in separate self sealing plastic bags.
For the dressing:.
In a screw top jar combine oil and lemon juice. Cover and shake well. Add the honey, salt, and pepper to taste, covering and shaking well after each addition. Pour 1 to 2 tbls. dressing into each bag and seal. Chill 2 to 4 hours, turning the bags every so often. The beans, green peppers, and cucumber may be chilled up to 24 hours.
To serve, arrange vegetables and dressing along with feta cheese in strips on a platter. Sprinkle herbs over all.
Serves 8 to 10.
Enjoy!

Nutrition Facts : Calories 241.9, Fat 13.5, SaturatedFat 5.5, Cholesterol 26.8, Sodium 499.8, Carbohydrate 21.8, Fiber 4.7, Sugar 6, Protein 10.3

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