Sophies Chopped Salad Food
SOPHIE'S CHOPPED SALAD
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
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
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
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
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
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In a belnder, or, if making by hand, in a bowl with a wire whisk, blend the vinegar, mustard, salt, and pepper until smooth. With the motor running, slowly add the oil and blend until emulsified. Toss the lettuce, tomatoes, beans, chickpeas, olives, and cheeses together in a large bowl and dress lightly with the balsamic vinaigrette.
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