Giant Green Salad Recipes

CHOPPED GREEN SALAD RECIPE

Chopped Green Salad Recipe image

This chopped green salad will amaze everyone around the table! Homemade Italian dressing, crunchy veggies and Parmesan cheese combine into one extraordinary side salad.

Provided by Sonja Overhiser

Categories Salad

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups leafy lettuce
1 large shallot
1 English cucumber (2 cups chopped)
1/2 cup cherry tomatoes
1/2 cup ripe green olives, halved
1/2 cup jarred sliced pepperoncini
1/4 cup Parmesan shavings or shreds, plus more to serve
1/4 teaspoon red pepper flakes, optional

Steps:

Make the Homemade Italian Dressing.
Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg

GIANT GREEN SALAD

Giant Green Salad image

"I tried this refreshing salad at a friend's house and couldn't wait to have the recipe," says Rebecca Cook Jones, a field editor from Henderson, Nevada. "it makes a beautiful presentation for winter holidays, too."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 85 servings.

Number Of Ingredients 14

Ingredients

3 tablespoons butter
4 cups walnut halves
1/4 cup sugar
4 bunches romaine, torn
16 cups torn leaf lettuce
6 cups dried cranberries
4 medium sweet yellow peppers, diced
4 cups (16 ounces) crumbled feta cheese
Coarsely ground pepper, optional
DRESSING:
4 envelopes Italian salad dressing mix
2 cups canola oil
1 cup balsamic vinegar
3/4 cup water

Steps:

In a large heavy skillet, melt the butter. Add walnuts; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , Meanwhile, in several large salad bowls, combine the romaine, lettuce, cranberries, yellow peppers, cheese and pepper if desired. In a large bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Sprinkle with sugared walnuts.

Nutrition Facts :

GREEN SALAD WITH DILL VINAIGRETTE

Green Salad With Dill Vinaigrette image

Making a giant green salad for yourself and your loved ones can be one of the best ways to create a formal break between work and dinner. This simple recipe features two different lettuces (romaine for sweet crunch and arugula for bitter spice) and a fat shower of herbs (parsley for freshness and dill for piquancy). Chilling your chopped and washed leaves in the refrigerator before dressing them is one of the best ways to get a restaurant-style green salad full of big, juicy crunch. For a savory, unknowable quality, add a splash of fish sauce, Worcestershire sauce or soy sauce - choose your own adventure.

Provided by Eric Kim

Categories salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 large garlic clove, finely grated
1 tablespoon rice vinegar
1 romaine heart
2 packed cups arugula
2 packed cups fresh parsley leaves with tender stems
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh dill
1/2 teaspoon fish sauce, Worcestershire sauce or soy sauce
Pinch of granulated sugar
Salt and black pepper

Steps:

In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.

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