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
TARA'S SWEET AND CHUNKY CHICKEN SALAD
A sweet, but healthy chicken salad. The sweet secret is dried cranberries. Awesome on homemade bread or on crackers. I spread cream cheese on the bread or crackers, and top with chicken salad.
Provided by ABBIE 'N LILLI'S MOM
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 8 g, Cholesterol 46 mg, Fat 13.4 g, Fiber 0.9 g, Protein 16.3 g, SaturatedFat 2.6 g, Sodium 454 mg, Sugar 5.3 g
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.
PAMI'S CHUNKY CHOPPED SALAD
A delicious summer meal! Packed with garden veggies, it's light and refreshing. We love the tanginess of the rice wine and apple cider vinegar with the lemon juice. Little bits of creamy Feta and the combination of herbs add tons of flavor and take this simple salad over the top.
Provided by Pami Toll
Categories Other Side Dishes
Time 20m
Number Of Ingredients 15
Steps:
- 1. I take my time cutting larger thick pieces of the cucumbers by laying it out peeled and slicing it lengthwise four ways. Then cutting crossways into thick pieces. Add them to a large bowl.
- 2. I do the same for the tomatoes. I want squared chunks. It makes for the hearty feel of the salad. Add chopped tomatoes to the bowl with the cucumber.
- 3. Then I take a large square of Feta cheese and make small squares. Throw in about a handful of Kalamata olives or black olives.
- 4. Chop the onion into small pieces. Chop the green onion knobs and all into thicker pieces.
- 5. Add onion and green onion to the bowl.
- 6. In a small bowl, whisk together olive oil, vinegar, chopped garlic, fresh lemon, basil, herbs, salt, and pepper. Pour over the salad. Gently toss the whole thing together to coat. Serves 4. To double, add more of each ingredient.
- 7. Options. I enjoy a chopped hard boiled egg, marinated artichoke hearts, chopped fresh spinach ( LOTS OF THAT). I have added raw almonds or pecans. But usually don't. It's very light and tasty. Now if you don't like Feta cheese, I chopped squares of Swiss or Muenster or some dill flavored cheese instead. You can do almost anything. The thicker pieces make you feel fuller and more satisfying so you arent think THIS IS JUST A SALAD. I also have had anchovies or other olives added too. If any is left, I place in plastic wear and give it a shake. Then I serve it chilled later.
ANGEL'S CHUNKY CHICKEN SALAD
I made up this recipe after a similar sandwich served at a diner. It's not the same, but just as good.
Provided by Angel
Categories Salad
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
- Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 7.3 g, Cholesterol 49.1 mg, Fat 20.7 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 3.7 g, Sodium 1018.2 mg, Sugar 2.9 g
CHUNKY GREEK SALAD
Make and share this Chunky Greek Salad recipe from Food.com.
Provided by GinnyP
Categories Vegetable
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large bowl.
- Toss until well blended.
- Chill several hours to blend flavors.
Nutrition Facts : Calories 135.3, Fat 11.7, SaturatedFat 4.3, Cholesterol 20.1, Sodium 255.3, Carbohydrate 4.6, Fiber 1.1, Sugar 2.8, Protein 3.9
PAMIS' DONT BE SUCH A CRAB SALAD
Delicious lite summery Easy dinner or lunch recipe. Its really good on brioche rolls or slider size is my favorite. Serve w Lettuce tomato slices or sliced cucumbers and/or Dill pickles. I often add frozen green peas thawed or chopped dill pickles.. its optional. Green relish could be used in it as well. Its a great tasty meal and doesnt cost much. Much less than the per pound prices at local Grocery delis.. easy to make add extras you enjoy in your deli..
Provided by Pami Toll @hotpeachpie
Categories Seafood
Number Of Ingredients 13
Steps:
- slice crab into chunky slightly larger thicker pieces . Some packages have large pierces of shredded crab cut them smaller or slice the rolls into moderately think slices then cross chop them . LEAVE THEM CHUNKY
- Mix mustard, mayo, vingear. into a semi thin salad dressing in a seperate bowl or measuring cup. Add salt pepper spices mix well. Add a little sugar to taste if its a bit strong. you want to balance the salad dressing flavor. Chop the fresh garlic, green pepper and sprigs of basil dill oregano. mix into the salad dressing.
- fold the Crab and chopped onions pepper and vegetables in a large bowl add the dressing. Toss lightly. Top w Fresh cracked pepper and a few extra chopped green onions.
- serve on a fresh Bioche roll, slider bun or Pita cut in half. Serve w fresh lettuce slices and tomato. It tastes as good if not better than the expensive crab salads sold at most delis. you get enough to serve 8 portions . so if left over.Put in a plastic container seal and refridgerate. Dont make me Crabby trying to explain this again!
CHUNKY CHICKEN SALAD RECIPE
Provided by EMS85
Number Of Ingredients 7
Steps:
- 1.Combine the chicken, celery, mayonnaise, onion and pickle; mix well. 2.Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO
Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.
Provided by Lidey Heuck
Categories dinner, lunch, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
- Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
- In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
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