CHOPPED MEDITERRANEAN SALAD RECIPE BY TASTY
Here's what you need: cucumbers, tomatoes, red onion, feta cheese, olive oil, red wine vinegar, salt, black pepper, lemon juice, kalamata olive
Provided by Claire Nolan
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel the cucumbers. Cut into discs, and then quarter the discs. Place in a large salad bowl.
- Cut tomatoes into quarters, lengthwise, and then rotate and cut into large chunks. Add to the salad bowl.
- Cut the red onion in half, removing the skin, stem, and bottom. Thinly slice and add to the bowl.
- Add the feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and olives to the salad bowl and toss gently.
- Enjoy!
Nutrition Facts : Calories 288 calories, Carbohydrate 20 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, Sugar 10 grams
SCOOPABLE GREEN CHOPPED SALAD
Is it a salad or is it a dip? Inspired by Melissa Ben-Ishay's (@bakedbymelissa) TikTok viral chopped salad, this vibrant crunchy-creamy dish is a salad, but it's meant to be scooped up with chips--not a fork. Don't be surprised that there's tons of dressing: that's intentional (and what makes it so perfectly scoopable).
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salad base: Add the asparagus, sugar snap peas, mint, cucumbers, avocado and jalapeno to a large bowl.
- For the dressing: Process the parsley, spinach, yogurt, chives, olive oil, lemon juice, garlic and 1 1/2 teaspoons salt in a blender or food processor until smooth and bright green.
- For serving: Pour the dressing over the salad and toss with tongs to combine thoroughly; season with salt and pepper. Serve tortilla chips alongside it for scooping.
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
Steps:
- Cut carrots, potatoes, mushrooms, squashes, jicama, radishes and tomatoes into 1/2-inch dice. In large saucepan bring water to a boil. Blanch carrots and potatoes for 3 minutes. Drain and immediately plunge into iced water to stop the cooking. When cool, pat dry with paper towels and reserve. In large skillet heat olive oil. Add mushrooms and squashes and saute with 1/2 teaspoon of the salt and 1/4 teaspoon of pepper for 2 - 3 minutes. Remove from pan and spread on a cookie sheet to cool. In large bowl combine mushrooms, squashes, potatoes, carrots, radishes and tomatoes. In a blender combine 2/3 of the oregano, the remaining olive oil, red wine vinegar, remaining salt and 1/2 teaspoon pepper, the chopped peppers and puree. Arrange lettuce leaves on individual plates, top with salad, surround with avocado and sprinkle with cheese. Pour dressing over vegetables. Serve with cracked black pepper garnish.
- In small bowl combine all ingredients. Serve over vegetables.
SOUTH OF THE BORDER CHOPPED SALAD
Chopped salads can take all kinds of forms and are easy to transport; just put each ingredient in a separate sealable bag or plastic container, then toss everything wherever you choose to eat.
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- To make the salad, preheat an oven to 350 degrees F.
- Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.
- Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.
- To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.
- To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.
MEDITERRANEAN CHOPPED SALAD
Make and share this Mediterranean Chopped Salad recipe from Food.com.
Provided by Natasha Feldman
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To make the vinaigrette: In a small bowl, whisk together the vinegar, orange juice, Dijon mustard, shallot and garlic. Slowly whisk in the oil until the vinaigrette is emulsified. Season with salt and crushed red pepper to taste and then fold in the herbs. Store in an airtight container and refrigerate until ready to serve.
- To make the chopped salad: In a large bowl gently toss together all the ingredients. Season the salad with salt, pepper, dried oregano and crushed red pepper flakes to taste. Dress the salad with the vinaigrette and serve immediately.
- Nutrition Info Per Serving.
- Calories: 606.
- Total Fat: 45 grams.
- Saturated Fat: 13 grams.
- Total Carbohydrate: 36 grams.
- Sugars: 11 grams.
- Protein: 20 grams.
- Sodium: 902 milligrams.
- Cholesterol: 50 milligrams.
- Fiber: 13 gram.
Nutrition Facts : Calories 568.8, Fat 42.5, SaturatedFat 13.1, Cholesterol 53.6, Sodium 1120, Carbohydrate 32, Fiber 13.1, Sugar 9.6, Protein 18.7
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