My Ivy Chopped Salad Recipes
MY IVY CHOPPED SALAD
Make and share this My Ivy Chopped Salad recipe from Food.com.
Provided by Brookelynne26
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the Dressing: Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
- Prepare Salad: Steam or boil beets until cooked through, about 30 minutes. Let cool; peel and cut into a medium dice.
- While beets are cooking prepare the rest of the ingredients. Heat a grill or grill pan over medium-low heat. Rub zucchini, corn, scallions and salmon with oil; sprinkle with salt. Grill vegetables and fish until browned and cooked through [flip once], about 20 minutes.
- Cut zucchini and scallions into a medium dice. Cut corn off the cob. Break salmon into large pieces.
- Toss grilled vegetables with lettuce, tomatoes, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.
BEVERLY HILLS CHOPPED SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
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