Umbrella Salad Food

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50 SALAD RECIPES: BEST CHOPPED SALAD & MORE!



50 Salad Recipes: Best Chopped Salad & More! image

This chopped salad recipe will amaze everyone around the table! Italian dressing, crunchy veggies and Parmesan combine into something greater than the sum of its parts.

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

UMBRELLA SALAD



Umbrella Salad image

Make and share this Umbrella Salad recipe from Food.com.

Provided by weekend cooker

Categories     Fruit

Time 20m

Yield 6 umbrella salads, 6 serving(s)

Number Of Ingredients 10

6 (8 inch) flour tortillas
2 tablespoons butter or 2 tablespoons margarine, melted
6 cups torn fresh spinach
1 1/2 cups cubed cooked ham
1 1/2 cups sliced fresh mushrooms
1 cup cubed cheddar cheese
3 slices red onions, separated into rings
6 sweet red peppers, slices (1/4 inch thick)
6 pitted ripe olives
salad dressing, of your choice

Steps:

  • Place six (10 ounce) custard cups upside down in a shallow baking pan and set aside.
  • Brush both sides of tortillas with butter, place in a single layer on ungreased baking sheets.
  • Bake uncovered at 400 degrees for 1 minute.
  • Place a tortilla over each custard cup, pinching sides to form a bowl shape.
  • Bake 7-8 minutes or until crisp.
  • Remove tortillas from cups, and cool.
  • Combine spinach, ham, mushrooms, cheese, and onion, place about 1 cup in each bowl.
  • For the umbrella handle, cut off a curved end from each red pepper slice, and insert straight end into olive.
  • Place in center of salad , and arrange salad ingredientsto hold handle upright.
  • Serve with dressing.

Nutrition Facts : Calories 432.2, Fat 21.4, SaturatedFat 9.8, Cholesterol 61.7, Sodium 589.1, Carbohydrate 38.8, Fiber 5.3, Sugar 6.9, Protein 21.1

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