CHOPPED SALAD
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.
CHOPPED SALAD WITH BLEU CHEESE AND AVOCADO
Make and share this Chopped Salad With Bleu Cheese and Avocado recipe from Food.com.
Provided by MarieRynr
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the oil, vinegar, garlic, sugar, salt and pepper in a jar with a lid. Cover and shake to mix well.
- For the salad, place the lettuce in an oval or rectangular bowl. Arrange the tomato, bacon, onion, avocado, and cheese in rows over the lettuce.
- Drizzle with the vinaigrette and toss just before serving.
CHOPPED SALAD
A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don't toss everything together until just before serving - and, preferably, do so at the table for maximum impact.
Provided by Melissa Clark
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
- Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
- Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.
AVOCADO SALAD WITH BLEU CHEESE & BACON
Avocados are one of the most "nutrient dense" foods available and a half avocado contains only 138 calories It contains Vitamins A, C, E, Niacin, Folic acid and Magnesium. Also has Thiamin, Riboflavin, Pyridoxine And high Potassium content and many other minerals such as Iron, Copper & Phosphourus. So eat Hearty!!
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Tear the lettuce into a salad bowl.
- Add tomatoes and avocado.
- Sprinkle with Bacon and cheese.
- Just before serving toss with the dressing (use only as much as you like).
- To make the dressing: Blend all the dressing ingredients together.
- Chill.
CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO
Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.
Provided by Lidey Heuck
Categories dinner, lunch, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
- Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
- In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
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