Sophies Chopped Salad Food

SOPHIE'S CHOPPED SALAD

Sophie's Chopped Salad image

From Bobby Flay's Mesa Grill Cookbook. Great salad for a crowd, although his dressing is a bit "tame". If you want it spicier, mix half a cup of mayo and half a cup of Hidden Valley Spicy Ranch instead of the dressing Bobby uses.

Provided by Z-chef

Categories Weeknight

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 1/4 teaspoons fresh ground black pepper
1/2 cup canola oil
3 cups finely chopped romaine lettuce
2 beefsteak tomatoes, seeded & finely diced
1/2 cup canned chick-peas, rinsed and drained
1/2 cup nicoise olive, pitted and coarsely chopped
3/4 cup cubed white cheddar cheese
3/4 cup cubed monterey jack cheese
1 cup fried blue & white corn tortilla, cut into 1/2 inch squares
chopped fresh chives (to garnish) (optional)

Steps:

In a blender, or with a wire whisk, blend balsamic vinegar, mustard, salt and pepper until smooth. Slowly blend in oil and blend until emulsified.
Toss lettuce, tomatoes, beans, chickpeas, olives and cheeses together in large bowl and dress lightly with vinaigrette. Garnish with tortilla chips and chives.
You can buy foil packets (in produce department) of tri-color crispy tortilla strips. Use these instead of frying tortillas - saves lots of time and tastes just as good.

SOPHIE'S SUPER EASY CHICKIE-PEA AND MATO SALAD

Sophie's Super Easy Chickie-Pea and Mato Salad image

A refreshing, flavorful salad with just a hint of smokiness. My 3 year old and I were looking to make a quick and healthy lunch with what we had on hand. This was the tasty result. We've been experimenting with garbanzo beans (chickpeas) over the last year and she giggles whenever we eat them because her pronunciation is "chickie-peas". Since she helped create this dish and then had two helpings, I named it after her. :)

Provided by Tinkerbell

Categories Lunch/Snacks

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can garbanzo beans, drained
10 black olives, roughly chopped
2 green onions, sliced
2 tablespoons fresh parsley, chopped (dried will work also)
2 tablespoons lemon juice (I used fresh squeezed)
1 tablespoon olive oil
1/4 teaspoon sweet paprika
1/8 teaspoon smoked paprika
salt and pepper
2 roma tomatoes, sliced
1 sprig parsley (optional garnish)
lemon wedge (optional garnish)

Steps:

Pour garbanzo beans into a small bowl and mash with a fork until about half of the beans are broken up.
Add the rest of the ingredients and stir well to combine.
Place a few tomato slices on each plate and top with salad mixture. Garnish with a bit of extra parsley and a lemon wedge or twist, if desired.

Nutrition Facts : Calories 240.3, Fat 7.8, SaturatedFat 1, Sodium 557.3, Carbohydrate 36.5, Fiber 7.7, Sugar 1.6, Protein 7.8

CHOPPED VEGETABLE SALAD

Chopped Vegetable Salad image

Yield 12

Number Of Ingredients 15

Ingredients

3 cups chopped fresh broccoli
3 cups chopped fresh cauliflower
5 stalks celery (diced)
1 (10.5 ounce) package cherry tomatoes (halved)
2 cucumbers (peeled and diced)
2 cups frozen peas (thawed)
1 (6 ounce) can black olives (drained and sliced)
8 strips bacon (cooked and crumbled)
1 1/2 cups mayonnaise
1/4 cup sugar
3 Tablespoons grated Parmesan cheese
1 1/2 Tablespoons Apple Cider Vinegar
1/4 teaspoon salt
1 cup Craisins
3/4 cup sunflower seeds

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

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