Best 3 Alexiss Chopped Vegetable Salad Recipes

**Alexis' Chopped Vegetable Salad: A Symphony of Freshness and Crunch**

For those seeking a healthy and refreshing culinary experience, look no further than Alexis' Chopped Vegetable Salad. This vibrant dish is a symphony of crisp and colorful vegetables, each contributing its unique flavor and texture to create a delightful symphony of taste. From the sweet crunch of carrots and bell peppers to the earthy notes of cucumbers and radishes, every bite is a celebration of nature's bounty. This versatile salad can be enjoyed as a light lunch, a refreshing side dish, or as a crunchy addition to your favorite protein. With its medley of textures and flavors, Alexis' Chopped Vegetable Salad promises a satisfying and nutritious culinary journey.

**The Recipes Within:**

1. **Alexis' Chopped Vegetable Salad:** This core recipe provides a step-by-step guide to creating the classic chopped vegetable salad, featuring a vibrant mix of carrots, bell peppers, cucumbers, radishes, and fresh herbs.

2. **Alexis' Chopped Vegetable Salad with Grilled Chicken:** For a protein-packed option, this recipe incorporates grilled chicken breast into the salad, adding a succulent and smoky flavor that complements the freshness of the vegetables.

3. **Alexis' Chopped Vegetable Salad with Feta Cheese and Quinoa:** This variation introduces a Mediterranean twist to the salad by adding crumbled feta cheese and fluffy quinoa, creating a harmonious blend of flavors and textures.

4. **Alexis' Chopped Vegetable Salad with Honey Mustard Dressing:** For those who prefer a tangy and slightly sweet dressing, this recipe features a homemade honey mustard dressing that adds a delightful contrast to the crisp vegetables.

5. **Alexis' Chopped Vegetable Salad with Avocado and Lime Dressing:** This refreshing recipe incorporates ripe avocado and a zesty lime dressing, resulting in a creamy and citrusy salad that bursts with flavor.

With its diverse range of flavors and textures, Alexis' Chopped Vegetable Salad promises a culinary journey that is both delicious and nutritious. Whether enjoyed as a standalone dish or as a complement to your favorite protein, this salad is a celebration of fresh, vibrant ingredients that will leave you feeling energized and satisfied.

Let's cook with our recipes!

GRILLED CHOPPED VEGETABLE SALAD

Grilled Chopped Vegetable Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground black pepper
2 large carrots, peeled, trimmed and cut into 2-inch pieces
8 ounces green beans, trimmed
2 large or 6 small portobello mushrooms, cleaned, stemmed and gills removed
1 zucchini, cut lengthwise into thirds
1 yellow squash, cut lengthwise into thirds
1 head radicchio, quartered
6 tablespoons extra-virgin olive oil
1 head Bibb lettuce, outer leaves removed
1 small shallot, finely chopped
1 lemon, zested and juiced
Freshly grated Parmesan, for garnish

Steps:

Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
Preheat a large (2-burner) grill pan over medium-high heat.
Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.

ALEXIS'S CHOPPED VEGETABLE SALAD

Alexis's Chopped Vegetable Salad image

This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 15

Ingredients

Coarse salt
2 ears corn
Pinch of sugar
1/2 pound green beans, trimmed and cut into 1/4-inch pieces
1/2 pound wax beans, trimmed and cut into 1/4-inch pieces
4 plum tomatoes, seeded and cut into 1/4-inch pieces
1 small red bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small yellow bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small red onion, cut into 1/4-inch pieces
1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
3/4 cup cilantro leaves
1 medium jalapeno pepper, seeded, deveined, and finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon freshly ground pepper

Steps:

Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

VEGGIE CHOPPED SALAD

Veggie Chopped Salad image

My husband's aunt gave me this recipe back in the '80s, and it's been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. -Madeline Etzkorn, Burien, Washington

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

3 cups finely chopped fresh broccoli
3 cups finely chopped cauliflower
3 cups finely chopped celery
2 cups frozen peas (about 8 ounces), thawed
6 bacon strips, cooked and crumbled
1-1/3 cups mayonnaise
1/4 cup sugar
2 tablespoons grated Parmesan cheese
1 tablespoon cider vinegar
1/4 teaspoon salt
3/4 cup salted peanuts

Steps:

In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.

Nutrition Facts : Calories 308 calories, Fat 26g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 357mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.

Tips:

Choose fresh, crisp vegetables: The best salads are made with fresh, crisp vegetables. When selecting vegetables, look for ones that are brightly colored and free of blemishes.
Wash your vegetables thoroughly: Before chopping your vegetables, be sure to wash them thoroughly to remove any dirt or debris.
Chop your vegetables evenly: When chopping your vegetables, try to chop them into even pieces so that they cook evenly.
Use a variety of vegetables: Don't be afraid to use a variety of vegetables in your salad. The more variety, the more flavor and nutrients your salad will have.
Add some protein: If you want to make your salad more filling, you can add some protein, such as grilled chicken, tofu, or beans.
Dress your salad lightly: A light dressing will help to enhance the flavor of the vegetables without overpowering them.
Serve your salad immediately: Salads are best served immediately after they are made. This will help to prevent the vegetables from wilting.

Conclusion:

Alexis' Chopped Vegetable Salad is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. With a few simple tips, you can make a salad that is both flavorful and nutritious. So next time you're looking for a healthy and delicious meal, give Alexis' Chopped Vegetable Salad a try. You won't be disappointed!