CHOPPED SALAD IN LETTUCE CUPS
Now, I can make many different versions of salads to put into these lettuce cups. From ... Cobb, Mediterranean, chopped, traditional, lettuce tomato, onion ... or you can make a all vegetable salad, a Mexican black bean and corn salad, fruit salad, chicken, shrimp or crab salad. The method is the same. But I love serving these at dinner parties. My last one I served a version of a caesar salad and put them in lettuce cups and served at a dinner party. They were a big hit. So, my favorite is a simple chopped salad, I love the traditional version for this.
Provided by SarasotaCook
Categories Salad Dressings
Time 15m
Yield 8-10 Lettuce Cups, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Dressing -- Add all the ingredients and mix well. Just set to the side.
- Salad -- In a large bowl add all the ingredients and toss well. Now remember -- you can add anything, these are just my favorites. Make IT YOUR salad. I just like to chop well so it is easy to fit into the lettuce leaves.
- Toss and Fill -- I just like to toss the chopped salad with a little of the dressing, not too heavy and then fill into the lettuce leaves. My favorite is radicchio or bibb, but you can use any type of leaf you want. You can also secure the leaf with a tooth pic too which is fun and then serve small cups of extra dressing on the side.
- Now if you are a buttermilk type dressing by all means, or a balsamic dressing. You can really use your favorites here. It is more the method and the technique which just makes it really fun to serve at parties. Just have fun with them.
Nutrition Facts : Calories 153.1, Fat 15, SaturatedFat 2.3, Cholesterol 53, Sodium 29.8, Carbohydrate 3.3, Fiber 0.9, Sugar 1.5, Protein 2.3
INDIVIDUAL LETTUCE CHOPPED SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Remove the lettuce leaves from the head and using scissors cut each leaf into round shaped cups. Add to a bowl of iced water and refrigerate until needed. In a large bowl add all the remaining ingredients, except the chives, and mix well.
- Remove lettuce cups from the water and pat dry with paper towels. Fill the cups with the fruit and vegetable mixture and transfer to serving plates. Garnish the salads with chopped chives and serve.
- Cook's Note: Add lobster and crabmeat, if desired.
CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS
The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
- For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
- For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
- Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
- For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.
GARDEN CHOPPED SALAD RECIPE
Utilize bacon and cheese in our Garden Chopped Salad Recipe. Our Garden Chopped Salad Recipe is so tasty, you may not realize it's a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 6
Steps:
- Toss lettuce with broccoli, carrots and dressing.
- Top with cheese and bacon.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
TUNA-TOPPED CHOPPED SALAD-TO-GO
This HEALTHY LIVING chopped salad is ready to eat on the go, made with tuna, feta and the classic Greek veggie trio of tomatoes, cucumbers and red onions.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 8
Steps:
- Spoon dressing into 3-cup resealable container; top with remaining ingredients. Cover with lid.
- Refrigerate until ready to pack in insulated lunch bag.
- Shake container to coat salad with dressing just before serving.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
CHOPPED SALAD
Steps:
- 1. In a small bowl, combine the onions, water, vinegar, salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop.
- Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste.
- 2. In a large bowl, combine the lettuce, roasted peppers, olives, haricots verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side.
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
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