Choppedholidaysalad 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
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
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 HOLIDAY SALAD
A beautiful salad for the holiday table! Adapted from Better Homes & Gardens magazine. For a really moist salad, double the dressing amounts. This salad needs to chill about 2 hours. Italian, New England, Mid Atlantic
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place beans, green peppers, cucumber, red cabbage(or radicchio), and radishes in separate self sealing plastic bags.
- For the dressing:.
- In a screw top jar combine oil and lemon juice. Cover and shake well. Add the honey, salt, and pepper to taste, covering and shaking well after each addition. Pour 1 to 2 tbls. dressing into each bag and seal. Chill 2 to 4 hours, turning the bags every so often. The beans, green peppers, and cucumber may be chilled up to 24 hours.
- To serve, arrange vegetables and dressing along with feta cheese in strips on a platter. Sprinkle herbs over all.
- Serves 8 to 10.
- Enjoy!
Nutrition Facts : Calories 241.9, Fat 13.5, SaturatedFat 5.5, Cholesterol 26.8, Sodium 499.8, Carbohydrate 21.8, Fiber 4.7, Sugar 6, Protein 10.3
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