Chopped Holiday Salad Food

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CHOPPED HOLIDAY SALAD



Chopped Holiday Salad image

If you like a really moist vegetable salad, double the dressing recipe.

Provided by BHG Test Kitchen

Time 2h30m

Number Of Ingredients 12

1 15-19 ounce can cannellini beans (white kidney beans), rinsed and drained
2 small green sweet peppers, seeded and cut into bite-size chunks (1-1/2 cups)
1 medium cucumber, cut into bite-size chunks (3 cups)
0.5 head radicchio or 1/4 head red cabbage, coarsely chopped (2 cups)
0.5 16 ounce package radishes, halved or quartered (1-1/2 cups)
0.25 cup olive oil
0.25 cup lemon juice
Honey (1 Tbsp.)
Coarse Salt (1/2 tsp.)
Cracked black pepper (1/4 tsp.)
8 ounce feta cheese, cubed
Coarsely chopped fresh Italian parsley and/or mint

Steps:

  • Place beans, sweet peppers, cucumber, radicchio, and radishes in separate self-sealing plastic bags. For dressing, in a screw-top jar combine oil and lemon juice. Cover and shake well. Add honey, salt, and cracked pepper to taste, covering and shaking well after each addition. Pour 1 to 2 tablespoons dressing into each bag. Seal bags. Chill 2 to 4 hours, turning bags occasionally (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 serving platter. Sprinkle with fresh parsley and/or mint. Makes 8 to 10 servings.

Nutrition Facts : Calories 191 kcal, Carbohydrate 15 g, Cholesterol 25 mg, Protein 8 g, SaturatedFat 5 g, Sodium 528 mg, Sugar 5 g, Fat 13 g, UnsaturatedFat 7 g

HOLIDAY LETTUCE SALAD



Holiday Lettuce Salad image

Light with a hint of sweetness, this lettuce salad recipe will make everyone excited to eat their fruits and vegetables. -Bryan Braack, Eldridge, Iowa

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings (1 cup each).

Number Of Ingredients 12

10 cups torn romaine
2 medium red apples, cubed
2 medium pears, cubed
1 cup shredded Swiss cheese
1/2 cup dried cranberries
6 tablespoons lemon juice
3 tablespoons canola oil
3 tablespoons light corn syrup
1-1/2 teaspoons grated onion
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup chopped lightly salted cashews

Steps:

  • In a salad bowl, combine the first five ingredients. , For dressing, in a small bowl, whisk lemon juice, oil, corn syrup, onion, mustard and salt. Pour over romaine mixture; toss to coat. Sprinkle with cashews.

Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 134mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CHOPPED HOLIDAY SALAD



Chopped Holiday Salad image

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

1 (15 ounce) can cannellini beans, rinsed and drained (white kidney beans)
2 small green sweet peppers, seeded and cut into bite size chunks (about 1 1/2 cups)
1 medium cucumber, cut into bite size chunks (about 3 cups)
2 cups red cabbage, coarsely chopped (or 1/2 head radicchio)
1 1/2 cups radishes, quartered
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 -2 tablespoon honey
1/2-1 teaspoon coarse salt
1/4-1/2 teaspoon cracked black pepper
8 ounces feta cheese, cubed
1/4 cup fresh Italian parsley, chopped (or mint)

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

CHOPPED SALAD



Chopped Salad image

The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!

Categories     Bon Appétit     Salad     Squash     Brussels Sprout     Fall     Oregano     Chickpea     Sausage     Olive     Cheese     Dill     Radicchio     Lettuce     Dinner

Yield 4 servings

Number Of Ingredients 33

Vegetables:
1 small kabocha or acorn squash (2-3 lb.)
2 Tbsp. fresh lemon juice
4 tsp. honey
3 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
8 oz. brussels sprouts, trimmed, halved
2 Tbsp. unsalted butter
2 sprigs thyme
1 sprig rosemary
1 garlic clove, lightly crushed
2 Tbsp. white balsamic vinegar
Vinaigrette:
1/4 cup red wine vinegar
1 Tbsp. Dijon mustard
1 tsp. fresh lemon juice
Kosher salt
1 small garlic clove
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. dried oregano
1/4 cup plus 2/3 cup extra-virgin olive oil
Assembly:
1 (15.5-oz.) can chickpeas, rinsed
Kosher salt
2 scallions, thinly sliced
2 1/2 oz. fennel salami, sliced 1/8" thick, slices cut into quarters (about 1/2 cup)
1 cup chopped caciocavallo cheese
1 cup Castelvetrano olives, pitted
1/4 cup chopped dill
4 cups torn mixed radicchio leaves
4 cups torn Little Gem or romaine lettuce
1/2 cup finely grated ricotta salata
1/4 cup pomegranate seeds

Steps:

  • Vegetables:
  • Place a rack in the middle of oven and preheat to 350°F. Cut squash into quarters and scoop out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice, honey, and 2 Tbsp. oil in a small bowl and rub all over cut sides of squash; season with salt and pepper. Roast until very tender, about 1 1/2 hours. Let cool.
  • Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Arrange brussels sprouts cut side down in skillet and cook, undisturbed, until well browned, about 4 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed, until browned all over, about 5 minutes longer. Reduce heat to medium; add butter, thyme, rosemary, and garlic. Tip skillet toward you so butter pools on one side and cook, spooning butter over brussels sprouts, until butter smells nutty, about 4 minutes; season with salt. Add vinegar and toss to coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool; discard herbs.
  • Vinaigrette:
  • Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely grate in garlic and whisk to combine. Let sit 15 minutes.
  • Meanwhile, heat red pepper flakes, oregano, and 1/4 cup oil in a small saucepan over medium until oil is warm but not yet sizzling. Add remaining 2/3 cup oil to cool down infused oil.
  • Pour infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt.
  • Assembly:
  • Toss chickpeas in a medium bowl with ¼ cup vinaigrette; season with salt. Let sit, tossing occasionally, until chickpeas taste like they've absorbed some vinaigrette, at least 10 minutes.
  • Toss scallions, salami, caciocavallo, olives, and dill into chickpeas. Scoop out bite-size pieces of roasted squash until you have 2 cups; save remaining squash for another use. Add to chickpea mixture along with brussels sprouts and glaze. Add radicchio and lettuce and toss to combine. Add more vinaigrette to taste; season with salt.
  • Serve salad topped with ricotta salata and pomegranate seeds.
  • Do Ahead
  • Squash and brussels sprouts can be cooked 3 days ahead. Cover and chill separately. Spoon pan juices for each on top. Vinaigrette can be made 3 days ahead. Cover and chill.

CHOPPED SALAD



Chopped Salad image

Categories     Salad     Olive     Tomato     Side     No-Cook     Vegetarian     Quick & Easy     Lunch     Lemon     Cucumber     Spring     Healthy     Vegan     Parsley     Lettuce     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

2 tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
3 cups chopped romaine (1 medium head)
1 English cucumber, diced
2 medium tomatoes, diced
1 yellow bell pepper, diced
1 small red onion, finely chopped
1 cup fresh flat-leaf parsley leaves
1/2 cup brine-cured black olives, pitted and quartered

Steps:

  • Whisk together lemon juice, sugar, garlic, salt, and pepper in a large bowl, then add oil in a stream, whisking until combined.
  • Toss remaining ingredients with dressing.

CHOPPED SALAD



Chopped Salad image

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

1 medium green pepper, chopped
1 medium onions, chopped or 5 green onions, plus tops chopped
2 small tomatoes, seeded and chopped
1/3 cup cucumber, seeded and chopped
1/3 cup black olives, quartered
1 head lettuce, finely chopped
2/3 cup pine nuts or 2/3 cup sunflower seeds
3/4 cup feta cheese

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

HIPPIE CHOPPED SALAD



Hippie Chopped Salad image

Nearly every color of the rainbow is represented in this salad with kale, crunchy bell peppers, juicy oranges, and more. Chickpeas, sunflower seeds, and pepitas add protein and crunch! All that and oil-free too.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 14

1 bunch lacinato (a.k.a. dinosaur kale, thick stems removed and leaves chopped bite-size)
4 cups shredded red cabbage (about 1 small head, quartered and cored))
3 navel oranges (supremed (reserve juice for dressing)*)
1 small red onion (thinly sliced)
1 medium red bell pepper (cored, seeded and thinly sliced)
1 medium yellow bell pepper (cored, seeded and thinly sliced)
1 15-ounce can chickpeas (garbanzo beans), drained
1/3 cup sunflower seeds
1/3 cup pepitas (hulled pumpkin seeds)
1/4 cup freshly squeezed orange juice (use reserved juice from supremed oranges)
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

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.

CHOPPED POWER SALAD



Chopped Power Salad image

Chop your salad and mix up the dressing in your food processor for a quick and healthy lunch.

Provided by NickiSizemore

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 25m

Yield 4

Number Of Ingredients 12

3 cups cauliflower florets
3 cups broccoli florets
2 carrots, chopped
1 clove garlic, peeled
⅔ cup lightly packed fresh cilantro leaves
⅓ cup lightly packed fresh parsley leaves
½ cup extra-virgin olive oil
⅓ cup golden raisins
⅓ cup toasted pumpkin seeds
⅓ cup apple cider vinegar
½ teaspoon salt
½ teaspoon black pepper

Steps:

  • Pulse cauliflower in a food processor until finely chopped, about 15 to 20 pulses. Scrape into a large bowl. Pulse broccoli until finely chopped, about 15 to 20 pulses. Scrape into bowl. Process carrots until finely chopped, about 10 seconds. Scrape into bowl.
  • With food processor running, drop garlic through feed tube to chop. Scrape down sides. Add cilantro and parsley and pulse until finely chopped. Scrape mixture into bowl with vegetables. Add oil, raisins, pumpkin seeds, vinegar, salt, and pepper to bowl and stir until well combined. Let stand 10 minutes.

Nutrition Facts : Calories 420 calories, Carbohydrate 25.7 g, Fat 33.8 g, Fiber 6 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 368.3 mg, Sugar 12.9 g

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