Scoopable Green Chopped Salad Recipes
CHOPPED GREEK SALAD
While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. -Jennifer Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.
Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
SCOOPABLE MEDITERRANEAN CHOPPED SALAD
Why eat your salad with a fork when you can scoop it up with pita chips? That's the whole idea behind this crunchy salad that's full of colorful chopped summer vegetables and dressed with creamy tahini dressing.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the salad base: Add the radishes, corn, parsley, cucumbers, scallions, tomatoes and red onion to a large bowl.
- For the dressing: Whisk together the lemon juice, honey and garlic in a medium bowl. Gradually whisk in the tahini. Whisk in the water a little at a time until the sauce is smooth, creamy and the consistency of slightly whipped cream. Whisk in the cumin, cayenne and 1/4 teaspoon salt. Taste and add more salt if desired.
- For serving: Pour the dressing over the salad and toss with tongs to combine thoroughly; season with salt and pepper. Serve pita chips alongside it for scooping.
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