Chopped Salad Wrap Recipes
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 WRAP
i love this recipe as cool summer lunch or with some grilled chicken added for an evening meal...so easy...and everyone comes back for more
Provided by Cheryl Moore
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- mix all the chopped items together in a large bowl.
- serve with dressings on the side so that leftover (yeah, right!) salad doesn't get soggy.
- i love this salad served in a tortilla wrap with just a touch of dressing.
- You can also serve without the tortilla wrap as main meal salad with some grilled chicken on top.
Nutrition Facts : Calories 119.3, Fat 5.4, SaturatedFat 3, Cholesterol 16.7, Sodium 867, Carbohydrate 14.9, Fiber 5.1, Sugar 7.2, Protein 5.9
CHOPPED SALAD
A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don't toss everything together until just before serving - and, preferably, do so at the table for maximum impact.
Provided by Melissa Clark
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
- Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
- Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.
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