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.
Nutrition Facts : servingSize None, calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, Saturated Fat 1.9 g, Trans Fat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg
- 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
- 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 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams
100 g – lettuce , 2 – tomatoes , 2- green pepper , 1- carrot , 100 g – mushrooms , Croutons – a few , 1 tsp – sunflower seeds , 1 cup – boiled kidney beans , 1 cup – garbanzo beans , 2 tsp -crushed red chilli powder , 2 tsp – black pepper , Dressings: Any store bought dressing of your choice , Lemon juice – a few drops,
Chop all the vegetables into small cubes. , Toss them with the garbanzo beans, kidney beans, croutons and sunflower seeds. , Add in the salad dressing, red chilli powder, black pepper and lemon juice. Toss well and serve.,
Bring this classic American Macaroni Salad recipe from Food Network Kitchen to your next picnic. It’s perfect for an outdoor barbecue spread.
Prep: 0 20min0
Total: 0 30min0
Yield: 6 servings
Nutrition Facts : calories 286 calorie, Fat 16.5 grams, Saturated Fat 3 grams, Cholesterol 10 milligrams, Sodium 292 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 5 grams, Sugar 3 grams
- 2 cups dry elbow macaroni, cooked, rinsed, and drained
- 1/3 cup diced celery
- 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
- 1 tablespoon minced flat-leaf parsley
- 1/2 cup diced vine-ripened tomato (optional)
- 1/2 cup prepared mayonnaise
- 3/4 teaspoon dry mustard
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons cider vinegar
- 3 tablespoons sour cream
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
A chef’s salad is so named because it is supposed to be an innovative way of using whatever you happen to have handy to create a main-course salad.
Ham, salami, chicken, turkey or any cold meat could be used for this one; similarly any kind of cheese or salad vegetable. This happens to be one of my favourite combinations, but once you get the gist of it I’m sure you’ll have lots of other ideas.
Yield: Serves 6-8 as a main course
Nutrition Facts :
- 6 oz (175 g) lean streaky bacon
- 4 spring onions, finely chopped
- 8 oz (225 g) French garlic sausage in one piece
- 4 oz (110 g) small open-cup mushrooms
- 3 oz (75 g) Roquefort or other cheese
- 2 ripe avocados
- 1 round lettuce, outer leaves removed
- 1 Cos lettuce, outer leaves removed
- 2 oz (50 g) watercress, stalks removed
- 2 oz (50 g) rocket, stalks removed
- 5 fl oz (150 ml) soured cream
- 1 small clove garlic, peeled and crushed
- 2 level tablespoons good-quality mayonnaise
- 1 heaped teaspoon wholegrain mustard
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- salt and freshly milled black pepper
Before you start, pre-heat the grill to its highest setting and let it heat up for at least 10 minutes.
Meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning. Now place the bacon on some foil on the grill pan, and grill until it’s very crispy – about 7 minutes – then remove it to drain on some kitchen paper and crumble it into small pieces.
Next slice the garlic sausage, first into ¼ inch (5 mm) slices, then cut the slices into ¼ inch (5 mm) strips. After that, wipe the mushrooms and slice them fairly thinly (but not paper-thin). Next crumble the cheese and peel and slice the avocados.
To serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and rocket. Scatter in the bacon, sausage, mushrooms, cheese and avocado and mix well. Just before serving, add half the dressing and mix together.
Add the remaining dressing and toss again so that everything gets a good coating. Finally, sprinkle over the spring onions and serve immediately. This needs lots of good rustic bread on the table.
Servings: 1 serving
Nutrition Facts : calories 525 kcal, Carbohydrate 64 g, Protein 23 g, Fat 22 g, Sugar 16 g, servingSize 1 serving
- 2 peaches
- 5 grape tomatoes
- 1 Tbsp chia seeds
- 1 avocado
- 1/4 cup quinoa
- 1 cup Simple Truth Organic™ black beans
- 2 oz . queso panela
- 2 cups finely chopped lettuce
- Finely chop the peaches and grape tomatoes. Add chia seeds to the salsa.
- Cook the quinoa according to directions. While the quinoa is cooking, chop the avocado and lettuce.
- In a jar, layer the salad by filling the jar with the peach salsa first. Then add the quinoa, black beans, avocado, queso, and lettuce.
- Refrigerate until ready to serve. Pour out the salad into a bowl and enjoy!