Chopped Salad Board Recipes
CHOPPED SALAD
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.
Provided by Kathy228
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
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, Fat 15.3, SaturatedFat 3.7, Cholesterol 16.7, Sodium 284.1, Carbohydrate 8.9, Fiber 2.6, Sugar 3.9, Protein 6.3
CHOPPED SALAD
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 0
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 SALAD BOARD
Provided by Ree Drummond : Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- On a large cutting board or platter, arrange the hard-boiled eggs, tomatoes, bell peppers, lemons and Cheddar. Cut or tear the bacon into bite-size pieces and add it to the board. Sprinkle over the chopped parsley and serve alongside your favorite dressing.
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JOOLS' CHOPPED SALAD | VEGETABLES RECIPES | JAMIE OLIVER ...
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Category Quick FixesCalories 158 per servingTotal Time 10 mins
- On a large board, trim and finely chop the carrots and celery, finely chop the tomatoes, then separate and finely chop the lettuce leaves.Once everything is fairly fine, start mixing it up and chopping some more.Crumble over the feta, if using, then pick and roll the mint leaves like a cigar and chop into the salad.Make a well in the middle, add the mustard, balsamic vinegar, oil and a pinch of sea salt and black pepper and mix together.
- Or, you could make the dressing by mixing all the ingredients in a jam jar, ready to dress the salad at the table.
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5/5 (1)Estimated Reading Time 2 minsServings 4
- Place a rack in the middle of oven and preheat to 350°. Cut squash into quarters and scoop out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice, honey, and 2 Tbsp. oil in a small bowl and rub all over cut sides of squash; season with salt and pepper. Roast until very tender, about 1½ hours. Let cool.
- Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Arrange brussels sprouts cut side down in skillet and cook, undisturbed, until well browned, about 4 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed, until browned all over, about 5 minutes longer. Reduce heat to medium; add butter, thyme, rosemary, and garlic. Tip skillet toward you so butter pools on one side and cook, spooning butter over brussels sprouts, until butter smells nutty, about 4 minutes; season with salt. Add vinegar and toss to coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool; discard herbs.
- Do Ahead: Squash and brussels sprouts can be cooked 3 days ahead. Cover and chill separately. Spoon pan juices for each on top.
- Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely grate in garlic and whisk to combine. Let sit 15 minutes.
SIMPLE CHOPPED SALAD | VEGETABLES RECIPES | JAMIE OLIVE ...
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Servings 4Total Time 25 minsCategory Family One-Pan RecipesCalories 202 per serving
- Anyone can make them – just make sure you use a good, sharp chef’s knife and your biggest chopping board – and watch your fingers!It’s best to start chopping the harder, crunchier veg first – trim the ends off the spring onions and cucumber on a large chopping board, then roughly chop them.Pick and roughly chop the basil leaves, discarding the stalks, and bring to the middle of the board along with the spring onions and cucumber and continue chopping and mixing everything together as you go.Carefully cut all the way around each avocado lengthways, going as deep as the stones.Hold each avocado in your hands and twist until you can pull the two halves apart.Pull out and discard the stones from the centres – you can use a teaspoon to help you scoop it out, then scoop the flesh onto the board.Use scissors to snip over the cress, then continue chopping everything together, bringing the ingredients back into the middle every now and then.Once everything is chopped, you’ll have a big mound of
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5/5 (87)Calories 535 per servingCategory Salad
- In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese (if using). Toss the ingredients together and set aside.
- To prepare the dressing, combine all of the ingredients in a liquid measuring cup. Whisk until blended. Taste, and add more salt if the dressing doesn’t knock your socks off (I usually add one to two more pinches of salt).
- If you’ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Just whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).
BEST CHOPPED SALAD - HOW TO MAKE CHOPPED SALAD
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5/5 (3)Category Healthy, Vegan, Vegetarian, Side DishServings 6Total Time 20 mins
- Season with salt and pepper. Add romaine, cucumbers, fennel and fronds, onion, chickpeas, parsley, and basil and toss to combine.
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Reviews 1Servings 12Cuisine AmericanCategory Salad
- On a large prepared board, place the side ingredients in small bowls and place on the board. Place 1-2 salad dressings in small bowls.
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5/5 (11)Category DinnerServings 2Estimated Reading Time 3 mins
- Place pan on medium heat, while grill pan is heating slice bread and spread with butter or brush with olive oil
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From tablefortwoblog.com
5/5 (1)Total Time 20 minsCategory SaladCalories 359 per serving
- Add all ingredients into a large bowl. Then use the chopper and run it through all ingredients until chopped to desired consistency. See notes below.
- Alternatively, you can chop everything finely on a cutting board then place in to a large bowl to dress. Or you can make this not a chopped salad but just a regular salad with toppings.
ITALIAN CHOPPED SALAD RECIPE | AIN'T TOO PROUD TO MEG
From ainttooproudtomeg.com
5/5 (2)Estimated Reading Time 7 mins
- Make salad dressing with 3 parts vinegar and 1 part olive oil. Add salt, pepper and dried herbs to taste. I suggest starting with 6 tbsp oil to 2 tbsp vinegar to uphold the ratio.
- Open canned garbanzo beans, drain and rinse. Then, marinate in store-bought Italian dressing or some of the salad dressing mixture noted above. You could also wing it and just drizzle olive oil, salt & pepper over the beans. Let sit for 30 minutes up to 24 hours.
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From thebakermama.com
Servings 6Total Time 25 mins
- Put the shredded cheese and blue cheese crumbles in small serving bowls and place the bowls in the corners of the board.
- Arrange the sliced hard-boiled eggs, diced red onions, chopped grilled chicken, cherry tomato halves, chopped bacon, and diced avocado around the lettuce mix on the board.
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