Chopped Salad Recipes

GETTING READY 1. Wash lettuce, spinach and radichhio well. Make bite size peices. MAKING 2. In a salad spinner spin the lettuce and spinach well. 3. Place them in a salad bowl along with onions. 4. In another bowl whisk vinegar, olive oil, garlic, pepper and... - 50.1873

GETTING READY 1) With a knife quarter the apples and remove cores. 2) Chop the apple quarters. MAKING 3) Put apples in a medium bowl. 4) Add lemon juice and toss it with the apples to prevent from browning. 5) Add celery, walnuts and dates. 6) Add... - 49.1783

GETTING READY 1) Mustard Vinaigrette : In a small bowl, whisk the mustard and vinegar together with a wire whisk. 2) Gradually whisk in the oils. 3) Season with salt and white pepper to taste. MAKING 4) Salad: In a small skillet, heat the olive oil over a... - 48.7879

GETTING READY 1) In a large flat serving dish with a rim, spread the yogurt evenly at the bottom, spoon on guacamole and sprinkle with the chili powder. MAKING 2) In a food processor bowl attached with a metal blade, process the kidney beans until it... - 45.9502

GETTING READY 1) Cut the vegetables and leaves, as desired MAKING 2) In a bowl, combine first 5 ingredients and mix with tortill chips. 3) In another bowl, mix taco sauce, cilantro or parsley and lime juice. 4) Whisk olive oil in taco sauce dressing until... - 45.8987

GETTING READY 1) Using a sharp pointed knife cut through the peel beginning at blossom end of each tangerine and make 4 shallow cuts. 2) Cut up until the stem end. 3) Pull the back skin in 4 sections. 4) Peel skin back to make a case resembling petals of a... - 45.8139

GETTING READY 1. Wash and chop the apples into rough chunks. 2. Chop the walnuts thickly and keep them aside for garnish. 3. Clean and coarsely chop the cabbage. Also, remove the outer and inner thick center stalk of the cabbage. 4. Wash and thinly chop the... - 45.2847

MAKING 1) Remove the pits from the plums by cutting them into halves. 2) Cut them lengthwise into thin pieces. 3) Grate the lettuce and cut the cucumber lengthwise into 4 longsticks, further across into thin slices. 4) Chop the scallions finely. 5) Take a... - 44.1986

MAKING 1) In a large glass bowl, arrange romaine at eth bottom. 2) Layer remaining ingredients on top of the lettuce. 3) Add the dressing on it and toss well. SERVING 4) Serve immediately. - 43.2378

Soak the burghul in cold water for 15 minutes. Drain in a sieve, pressing out as much excess water as you can. Put it into a large bowl and add half the olive oil and lemon juice. Season with salt and pepper. Let the burghul stand for about 1 hour, to absorb... - 43.0025

MAKING 1) In screw-top jar add first 6 ingredients and 1/4 teaspoon salt. 2) Cover and shake briskly to mix well. 3) Stir in chopped egg and pimiento. Mix together. SERVING 4) Arrange salad plates with lettuce. 5) Put hearts of palm over it. 6) Pour dressing... - 42.7901

GETTING READY 1) Wash and peel oranges and remove the white pith. Slice crosswise into 1/2 inch thick. 2) Wash lemons and cut in halves. Squeeze the juice out to measure about 1/2 cup. 3) Thoroughly wash coriander and pat dry with paper towels. Reserving 4... - 42.3407

1. Slice the celeriac into thin matchsticks. Place in a small saucepan of boiling salted water and boil for 2 minutes. 2. Drain and rinse the celeriac in cold water and place in a mixing bowl. 3. Finely grate the carrot. Add the carrot and the raisins to the... - 41.5075

MAKING 1. In a large platter, set out the tomatoes 2. Overlap the slices such that they form a circle 3. In a large bowl, mix the oil, vinegar, basil, garlic, salt and freshly ground pepper to taste. 4. Tip the mixture over the tomatoes 5. In a small bowl,... - 41.0731

In small bowl stir together honey and orange juice concentrate. Stir in all remaining dressing ingredients. Cover; refrigerate at least 1 hour. To make watermelon basket, measure and mark a horizontal line around center of melon. Measure and mark 2-inch wide... - 40.6386

GETTING READY 1) Chop all the veggies. MAKING 2) In a large mixing bowl, combine all the veggies and sprinkle with lemon juice. 3) Keep the salad to chill. SERVING 4) Serve the chilled salad on lettuce leaves. - 39.1972

MAKING 1. Clean, trim vegetables and arrange in a large shallow bowl. SERVING 2. Into small bowls spoon dips and serve with small sharp knives for cutting vegetables as they are eaten with dips. - 39.027

To make the dressing: In a small bowl, combine the yogurt, mint, lemon peel, lemon juice, honey, garlic, salt, and pepper. Cover and refrigerate. To make the salad: In a large bowl, combine the tomato, cucumber, romaine, spinach, onion, olives, and... - 38.788

1. For the orange and prune compote, segment the orange and place in a bowl with the prunes. 2. For the pear and kiwi fruit compote, peel the pear and cut it into wedges, and peel and slice the kiwi fruit. 3. For the grapefruit and strawberry compote, segment... - 38.6259

1. Dressing: Place all dressing ingredients in blender. Blend until well mixed; there will still be little pieces of onion. Pour into small saucepan. Heat gently, stirring. Do not boil. Let cool. Then chill. You should have about 3/4 cup dressing. 2. In... - 38.1004

MAKING 1)Wash, core and slice tomatoes thickly. 2)Slice cheese thinly. 3)On individual salad plates arrange slices of tomatoes and cheese. SERVING 4)Just before serving, shred basil over salads. 5)Drizzle olive oil and sprinkle some salt and pepper on it. - 37.6459

Mash avocados with fork. Chop tomato fine; add onion, lemon juice, salt, pepper and tabasco sauce to taste. Add this mixture to avocados. Serve with crackers, potato chips or fritos. Also good served over shredded lettuce for a salad. Makes about 1-1/2 cups. - 37.3875

Mix potatoes lightly with French dressing; season with salt, pepper, and cayenne to taste. Add celery, pickle, mayonnaise, and chopped egg whites. Add more seasoning if necessary. Just before serving, garnish with parsley and hard-cooked egg yolks forced... - 37.074

MAKING 1) Wash the leaves, drain well, dry on adsotbent paper, shred them finely and place in a bowl. 2) Chop the bacon into small pieces. 3) In a skillet, cook them until crisp, drain off the bacon fat, stir in the egg, cream, sugar, salt and vinegar. 4)... - 36.6234

Combine chopped cabbage and onion rings. Set aside. Combine sour cream, chopped onion, vinegar, celery seed, salt, and pepper. Stir well. Mix into cabbage and onion rings. Chill well before, serving. - 36.0251

MAKING 1. In a bowl, mix salsa crudo,dill, corn and chopped spicy sausage. 2. Toss the content with white beans. 3. Add olive oil in the bowl. 4. Keep the bowl aside for 20 minutes to let the olive oil sit in the mixture. SERVING 5.Serve as a salad - 35.3358

1. Combine the mayonnaise with the sour cream and vinegar in a mixing bowl, and season with salt and pepper. (Add as much as 1 1/2 teaspoons salt, or the salad will taste flat and the distinctive flavors won't emerge.) 2. Add the carrots, celery, radishes,... - 34.9358

Combine all ingredients in small serving bowl. Mix well. Cover and refrigerate for 30 minutes. To serve: Bring cold serving bowl to table. This relish can be eaten with nearly all Indian meals. - 33.4337

MAKING 1. Mix bologna sausage along with sweet pickle, chopped egg, salt, mayonnaise and onion thoroughly. SERVING 2. Spread on one bread slice, top with another slice and serve immediately. - 33.1434

In separate pots, cook unpeeled beets, carrots, and potatoes until tender. Drain. When vegetables are cool, peel and dice. In a large bowl, place diced vegetables; add onion and sweet pickles. Wash salt herring in cold water and remove skin and bones. Dice... - 32.9633

1. In a large salad bowl, toss the tomatoes with the cucumber, onion, green pepper, and basil. In a small cup, whisk together all of the dressing ingredients, pour over the salad, and toss to combine. Cover with plastic wrap and refrigerate for at least 1... - 32.9373

Combine the lettuce, salami, cheese, and vegetables in a bowl. Toss with dressing and arrange on 4 plates. Garnish with 2 peperoncini on each salad. Season with additional salt and pepper. - 31.8407

1. Bring water to a boil in a small saucepan; stir in barley. Cover, reduce heat, and simmer 12 minutes or until tender. Remove from heat and let stand, covered, 5 minutes. Place barley in a colander and run under cold water until completely cooled. Drain... - 31.1254

1. Cut unpeeled cucumbers in half lengthwise. Simmer in water to cover two minutes, remove from heat and place in ice water five minutes. Drain and dry thoroughly. When cold, hollow out the centers, leaving a shell one-quarter inch thick. 2. Pile the beans... - 31.0914

Chop eggs and ham in food processor and salt to taste. Add mayonnaise, hot sauce, and chopped dill pickles and chopped pimento to taste. - 31.0634

In a large bowl, combine the lettuce, pepper, cucumber, tomato, celery, radishes, corn, and capers. Add the vinaigrette, and toss until the salad is thoroughly coated. Arrange on chilled plates and scatter the crumbled cheese over the salad. Top with garlic... - 30.5135

Cut garlic in half and rub the inside of a large glass or pottery bowl. Add chopped vegetables to bowl. Combine liquids and spices. Pour over vegetables. Chill for several hours or overnight. Serve ice cold in small bowls. - 30.115

1. Preheat the oven to 325° Spread the butter in a medium roasting pan. In a small bowl, combine the green-chile powder, ground coriander and dried oregano with a generous pinch of salt and black pepper. Sprinkle the seasonings generously all over the... - 28.9689

1. In a large bowl, mix rice vinegar and oil. 2. Add romaine, red-leaf lettuce, cauliflower, and zucchini. Mix well and add salt and pepper to taste. - 23.8669

Peel and slice the feijoas. Add the chopped walnuts and the mayonnaise and mix them lightly with a fork. Pile spoonfuls of the mixture into crisp lettuce leaves. Garnish with grated cheese or a small dab of vegetable extract. - 20.2876