VEGGIE CHOPPED SALAD
My husband's aunt gave me this recipe back in the '80s, and it's been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. -Madeline Etzkorn, Burien, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.
Nutrition Facts : Calories 308 calories, Fat 26g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 357mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.
CHOPPED VEGETABLE SALAD
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt pepper. Pulse the mixture together briefly. Then add the vinegar a little at a time. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion. At this point, the dressing can be refrigerated for up to 1 week. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic "21" Lorenzo Dressing.
- Put the remaining salad ingredients in a large bowl and toss with the dressing.
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 VEGGIE SALAD WITH WATERMELON AND FETA CHEESE
Provided by Rozanne Gold
Categories Salad Breakfast No-Cook Picnic Vegetarian Quick & Easy Yogurt Low Cal High Fiber Dinner Lunch Feta Watermelon Spring Summer Healthy Potluck Bon Appétit
Number Of Ingredients 12
Steps:
- Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.
CHOPPED GARDEN SALAD
This recipe is always requested by my children for their birthday meal or any other get-together. The flavor combination is so yummy.-Anna Sutherland, Camp, Arkansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl. , In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute, stirring occasionally. Cool slightly. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
DIXIE'S CHOPPED VEGETABLE SALAD
This salad is a great recipe for picnics and gatherings. I add more of each vegetable if I need to feed a larger crowd. Be creative! Add whatever vegetables that you like.
Provided by Gail11
Categories Vegetable
Time 13h
Yield 10-12 serving(s)
Number Of Ingredients 16
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.
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 VEGETABLE SALAD
Yield 12
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine the chopped broccoli, chopped cauliflower, diced celery, tomatoes, cucumbers, peas, olives, and bacon. Gently toss.
- In another bowl combine all of the dressing ingredients. Stir until sugar is dissolved and all is mixed well.
- Pour over the vegetable mixture and stir in well.
- Stir in the Craisins and sunflower seeds, reserving a few to sprinkle on top of the salad for serving.
- Chill for an hour before serving.
Nutrition Facts : Servingsize 1 serving, Calories 3811 kcal, Fat 310 g, SaturatedFat 49 g, Cholesterol 152 mg, Sodium 5073 mg, Carbohydrate 177 g, Sugar 98 g, Protein 66 mg
CHOPPED VEGETABLE SALAD
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Combine watercress, parsley, celery, onion, tomatoes, radishes, beans, avocado, and capers in a large bowl. In a small bowl, whisk together lemon, orange and lime juices, sugar, and oil. Stir in mint. Salt and pepper to taste. Toss with salad greens
CHORIZO-SPICED PARTY-SIZED CHOPPED VEGGIE SALAD
This is a large-batch hearty vegetarian salad with the bold flavors of Mexican chorizo sausage (without the meat). It's filling but low in calories. It's smoky, peppery, with bright acidity, and best of all, it has a satisfying crunch that doesn't wilt. It's great for parties since everything is chopped or diced, so it's not awkward to eat, and the crunch will last all day. You can even prepare it the night before with out worrying about a weak wilted salad.
Provided by Dr.B
Categories Salad Vegetable Salad Recipes Cauliflower
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- Combine cauliflower, cucumbers, carrots, radishes, mushrooms, cilantro, kale, and poblano pepper in a large food-safe container with a lid.
- Whisk lime juice, vinegar, paprika, olive oil, garlic, oregano, cumin, chili powder, cloves, coriander, salt, and pepper in a bowl until no lumps remain. Pour over cauliflower mixture in the container. Cover and shake until well mixed.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 15.9 g, Fat 2.7 g, Fiber 5.6 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 94.7 mg, Sugar 6 g
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