Chop Salad Recipes

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.

Steps:

• In a food processor or blender combine all the dressing ingredients and puree. Add more oil if you want a thinner consistency.
• Place all the chopped salad ingredients in a large bowl and toss with the dressing. It's that easy!
• Note
• If you want to make the salad ahead of time, assemble everything except the avocado and dressing. Then stir in the avocado at the last minute and toss everything with the dressing.
• Variations
• Try prosciutto instead of bacon. Or add some feta cheese (and reduce the amount of dressing).

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.

Steps:

• In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

Steps:

• Add the broccoli, cauliflower, Brussels sprouts, carrots, red onion, and bacon, if using, to the bowl of a large food processor. Pulse until the ingredients are finely chopped, or broken down to your desired consistency. Set aside.
• Make the dressing: In a medium bowl, stir together the mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, and pepper. Set aside.
• Add the chopped vegetable mixture to a large bowl, along with the cheddar cheese, sunflower seeds, dried cranberries, and almonds. Drizzle half of the dressing over the salad and toss to combine, adding more dressing as desired.
• Serve immediately
• Enjoy!

Steps:

• For the base herb vinaigrette: Pour the vinegar into a mixing bowl. While whisking, slowly pour in the olive oil. Once the vinaigrette is emulsified, stir in the parsley, chives, salt and pepper.
• For the sweet Dijon vinaigrette: Whisk the mustard and honey into the base herb vinaigrette.
• For the chop chop layered salad: Pour the sweet Dijon vinaigrette into a large, clear bowl.
• Top the vinaigrette with the quinoa. Sprinkle the green cabbage ribbons on top of the quinoa in an even layer. Layer the corn on top of the cabbage. Follow with a layer of crumbled bacon. Arrange the tomatoes in a tall mound in the center of the bacon. Surround the mound with the salad greens. Sprinkle the salad with kosher salt and freshly cracked black pepper. Working up from the bottom, gently toss the layers of the salad to coat all components in the vinaigrette. Serve immediately.

Steps:

• Make dressing in a mixing bowl. Whisk egg yolks for 2-3 minutes, then add vinegar, garlic, salt and pepper. Whisk 2-3 minutes. Slowly add oil to emulsify. Refrigerate until needed.
• Combine greens, basil, provolone, garbanzos, salami in a bowl; add ½ cup dressing. Toss to combine. Add parmesan, turkey, and toss.
• Place salad on plate; top with tomato. Serve with pepper mill. The restaurant offers this as 1 large serving but with crusty bread and a cold drink it is a very nice dinner for 2. Also great side for 4-6 servings.