Hippie Chopped Salad Recipes

Steps:

• To a very large bowl, add the kale, cabbage, orange segments, onion, and bell peppers. Mix well with your hands, salad tongs, or wooden spoons. Top with the chickpeas, sunflower seeds, and pepitas.
• Make the dressing. In a small bowl, combine the orange juice, vinegar, Dijon, salt, and pepper. Mix briskly with a whisk until combined.
• Pour the dressing over the salad. Mix with tongs or two wooden spoons until well-combined. Serve.
• Keeps refrigerated, covered, for 2-3 days.

Steps:

• Toss all salad ingredients together in a medium bowl. Mix together the vinegar and mustard. Slowly whisk in the olive oil and season with salt and pepper to taste. Dress the salad with the vinaigrette and serve.

Steps:

• Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
• Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
• Add the dressing to the salad and toss to combine. Serve immediately.

Steps:

• Prepare an ice bath (a large bowl filled with ice water and ice cubes).
• Add green beans to boiling water.
• Blanch until tender, about 3-5 minutes.
• With a slotted spoon remove from water and immediately plunge into the ice bath.
• When beans are thoroughly cooled, drain and pat dry.
• Repeat the process with the carrots.
• Add all ingredients except cheese and dressing to a large bowl.
• Stir to combine.
• Add cheese.
• Begin by adding 1/4 cup of vinaigrette dressing and stir to combine.
• Chill, stirring occasionally, and add more dressing if needed.
• The vegetables will give off their juices also.
• Best if chilled overnight so that all of the flavors marry.

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Steps:

• In a blender, or with a wire whisk, blend balsamic vinegar, mustard, salt and pepper until smooth. Slowly blend in oil and blend until emulsified.
• Toss lettuce, tomatoes, beans, chickpeas, olives and cheeses together in large bowl and dress lightly with vinaigrette. Garnish with tortilla chips and chives.
• You can buy foil packets (in produce department) of tri-color crispy tortilla strips. Use these instead of frying tortillas - saves lots of time and tastes just as good.