CHOPPED SALAD WITH TORTILLA CHIPS AND AVOCADO DRESSING
Try out our tasty Chopped Salad with Tortilla Chips and Avocado Dressing. Explore our Chopped Salad with Tortilla Chips and Avocado Dressing recipe now.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Mash half the avocado in small bowl. Add dressing; mix well.
- Chop remaining avocado. Toss with salad greens, cheese, onions and tomatoes in large bowl.
- Add dressing mixture and chips; mix lightly. Serve immediately.
Nutrition Facts : Calories 140, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 9 g, Fiber 4 g, Sugar 3 g, Protein 5 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.
CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING
This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously coat the crisp ingredients. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips. Pair the salad with grilled tofu, chicken, shrimp or burgers - or nothing at all. This salad eschews subtlety, and hits all the right notes.
Provided by Alexa Weibel
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
- In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
- Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.
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