Chopped Holiday Salad Food

CHOPPED HOLIDAY SALAD

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.

HOLIDAY LETTUCE SALAD

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.

CHOPPED HOLIDAY SALAD

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!

CHOPPED SALAD

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

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

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.

HIPPIE CHOPPED SALAD

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

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.