Handy Zing Chopped Salad Food

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TURKISH CHOPPED SALAD



Turkish Chopped Salad image

This is my adaptation of a dish that was put on the table when I went to a Turkish restaurant. I would suggest using fresh feta from a Mediterranean/Greek grocer, packaged feta can be overly dry and salty. I also like to make an Italian variation using Ricotta Salata cheese, which is not the soft cheese used in baked ziti but a semi soft cheese made from sheep's milk.This cheese can be found in supermarkets with a good cheese section or at an Italian deli/Salumeria. I prefer not to over dress the salad simply using a little bit of red wine vinegar and a drizzle of olive oil on top. This is great with grilled meats or fish and great for those hot summer days.

Provided by atm1970

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

salt, to taste
pepper, to taste
1 tablespoon red wine vinegar
1 tablespoon olive oil
2 -3 ripe plum tomatoes, cubed
1 large cucumber, cubed
1/2 red onion, diced
1/4 lb feta cheese
1/4 lb kalamata olive
1 -2 pita bread, cut into triangles (for Italian variation use crusty Italian bread)
1/8 cup fresh Italian parsley (optional)
lemon wedge, as a garnish (optional)

Steps:

  • Chop parsley and set aside.
  • Chop the remaining vegetables, and add them to a bowl.
  • Add olives.
  • Add dressing and parsley, mix thoroughly coating the vegetables.
  • Add additional salt and pepper if you wish.
  • Transfer salad to a platter.
  • Crumble feta cheese on top.
  • Place lemon wedges around platter.
  • Serve with pita triangles (warmed is best).

Nutrition Facts : Calories 202, Fat 12.8, SaturatedFat 5.2, Cholesterol 25.4, Sodium 610.9, Carbohydrate 16.5, Fiber 2.2, Sugar 4, Protein 6.6

FAVORITE CHOPPED SALAD



Favorite Chopped Salad image

This chopped salad will amaze everyone around the table! Homemade Italian dressing, veggies and Parmesan cheese combine into one extraordinary salad.

Provided by Sonja Overhiser

Categories     Salad

Time 15m

Number Of Ingredients 10

1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups leafy lettuce
1 large shallot
1 English cucumber (2 cups chopped)
1/2 cup cherry tomatoes
1/2 cup ripe green olives, halved
1/2 cup jarred sliced pepperoncini
1/4 cup Parmesan shavings or shreds, plus more to serve
1/4 teaspoon red pepper flakes, optional

Steps:

  • Make the Homemade Italian Dressing.
  • Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
  • Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg

CHOPPED SALAD



Chopped Salad image

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.

HANDY ZING CHOPPED SALAD



Handy Zing Chopped Salad image

Make and share this Handy Zing Chopped Salad recipe from Food.com.

Provided by Just Happy

Categories     Salad Dressings

Time 10m

Yield 1 bowl, 2 serving(s)

Number Of Ingredients 7

4 celery ribs, chopped
1 medium red onion, chopped
1/2 cup carrot, chopped
1 medium tomatoes, chopped (any variety, I personally prefer Roma)
1/4 cup yellow mustard
1/4 cup Miracle Whip light
1/2 tablespoon red wine vinegar

Steps:

  • Mix all vegetables together in a large serving bowl.
  • Stir in mustard, miracle whip and vinegar.
  • Toss to combine all ingredients.
  • Place bowl in refrigerator and chill before serving.
  • It's a good idea to adjust proportions of dressing (eg. more or less miracle whip) according to personal preferences.
  • Also, try experimenting using different types of vinegar (eg balsamic), mustard (eg. dijon).

Nutrition Facts : Calories 154.5, Fat 7.6, SaturatedFat 1.1, Cholesterol 8.3, Sodium 707.6, Carbohydrate 19.2, Fiber 4.9, Sugar 10.4, Protein 3.5

CAULIFLOWER-OLIVE CHOPPED SALAD



Cauliflower-Olive Chopped Salad image

This recipe is a re-creation of a salad my Aunt Peggy used to make in years gone by. It goes especially well with grilled steak, and it balances rich dishes such as potato salad and garlic cheese bread. It's also a refreshing salad to serve during hot weather. Perfect for BBQ's!

Provided by Northwest Lynnie

Categories     Cauliflower

Time 5h

Yield 16 serving(s)

Number Of Ingredients 12

10 cups cauliflower florets, cut into small pieces
2 cups green olives (halved or quartered depending on their size)
2 cups bell peppers, cut into small dice (I used both red and green)
3 stalks celery, cut into small dice
1 cup red onion, cut into small dice
3/4 cup crumbled blue cheese (I used Trader Joe's Salem Blue Cheese)
1/2 cup salad oil (I used Canola)
1/2 cup cider vinegar
2 teaspoons white sugar
1/2 teaspoon fresh ground black pepper
1 teaspoon dried oregano, crushed
garlic (optional)

Steps:

  • Place cauliflower florets in a large colander, and pour a pan-ful of boiling water over them. Immediately rinse them with cold water and place on a towel to dry. Add them to a large bowl.
  • Combine the rest of the salad ingredients with the cauliflower, EXCEPT for the blue cheese.
  • Prepare the dressing, mixing ingredients well.
  • Pour dressing over salad. Mix gently and cover with plastic wrap and foil. Leave in frig to meld flavors for at least 4 hours
  • Just before serving, add blue cheese to salad and taste for seasoning.
  • Serve with a large slotted spoon.
  • Cooking time is chilling time.

Nutrition Facts : Calories 110.6, Fat 8.7, SaturatedFat 2.1, Cholesterol 4.8, Sodium 114.4, Carbohydrate 6.2, Fiber 2.2, Sugar 3.1, Protein 2.9

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