Best 4 Chopped Garden Salad Recipes

**Chopped Garden Salad: A symphony of Freshness and Simplicity**

Escape the mundane with our delightful Chopped Garden Salad, a refreshing symphony of crisp vegetables, tangy dressings, and vibrant herbs. This salad is more than just a side dish; it's a celebration of nature's bounty, a vibrant medley of colors and flavors that will tantalize your taste buds. From the classic Vinaigrette Dressing to the zesty Lemon Garlic Dressing, our selection of dressings caters to a range of palates. And with the optional addition of grilled chicken or shrimp, this salad transforms into a hearty and satisfying meal. Prepare to be captivated by the simplicity and freshness of this culinary masterpiece.

Here are our top 4 tried and tested recipes!

GARDEN CHOPPED SALAD WITH RANCH DRESSING

Garden Chopped Salad with Ranch Dressing image

Categories Salad Leafy Green Tomato Vegetable No-Cook Quick & Easy Summer Parade

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 heads romaine lettuce, tough outer leaves removed
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) carrots
2 cups diced (1/4 inch) hothouse (seedless) cucumber
2 cups diced (1/4 inch) ripe tomatoes
4 scallions (3 inches of green left on), thinly sliced
2 ripe avocados
1 1/2 tablespoons fresh lime juice
About 1 cup Ranch Dressing
Salt and freshly ground black pepper, to taste

Steps:

1. Cut the tough ribs out of the lettuce leaves and discard the tough, darker green tops of the larger leaves. Cut the leaves into 1/2-inch pieces and place them in a large bowl. Add the bell pepper, carrots, cucumber, tomatoes, and scallions.
2. Peel and pit the avocados. Cut them into 1/4-inch dice and place in a small bowl. Add the lime juice and toss well (to prevent discoloration). Add the avocados to the other vegetables and toss with the Ranch Dressing. Before serving, season with salt and pepper. Serve with any extra dressing alongside.

CHOPPED GARDEN SALAD

Chopped Garden Salad image

This recipe is always requested by my children for their birthday meal or any other get-together. The flavor combination is so yummy.-Anna Sutherland, Camp, Arkansas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

6 medium tomatoes
2 medium green peppers
2 large cucumbers
2 medium red onions
1-1/4 cups water
3/4 cup cider vinegar
4-1/2 teaspoons sugar
1-1/2 teaspoons mustard seed
1-1/2 teaspoons celery salt
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl. , In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute, stirring occasionally. Cool slightly. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GARDEN VEGETABLE CHOPPED SALAD

Garden Vegetable Chopped Salad image

Make and share this Garden Vegetable Chopped Salad recipe from Food.com.

Provided by nicoleingermantown

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 cups chopped romaine lettuce
1 cup chopped broccoli
1/2 cup matchstick-cut or shredded carrot
1/2 cup kraft light ranch dressing
1/2 cup kraft 2% milk shredded cheddar cheese
3 slices oscar mayer center cut bacon, cooked, crumbled

Steps:

TOSS lettuce with broccoli, carrots and dressing.
TOP with cheese and bacon.

Nutrition Facts : Calories 205.4, Fat 18.8, SaturatedFat 5.3, Cholesterol 23, Sodium 359.4, Carbohydrate 4.5, Fiber 1.7, Sugar 2.1, Protein 5

SOUTHWESTERN CHOPPED SALAD - THE GARDEN GRAZER

SOUTHWESTERN CHOPPED SALAD - THE GARDEN GRAZER image

Categories Salad Bean No-Cook Vegetarian Lunch Healthy Vegan

Yield 2 people

Number Of Ingredients 6

Ingredients

Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions

Steps:

Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with desired dressing.

Tips:

Select Fresh, High-Quality Vegetables: Opt for fresh, vibrantly colored vegetables to ensure the best flavor and texture in your salad.
Chop Consistently: Aim for uniform chopped sizes to ensure even cooking and a cohesive texture throughout the salad.
Prep and Chill Veggies: Blanching or chilling vegetables before adding them to the salad enhances their crispness and prevents wilting.
Use a Variety of Textures: Incorporate a mix of crunchy, tender, and soft vegetables to add depth and interest to the salad.
Consider Different Flavors: Balance sweet, sour, bitter, and salty flavors to create a well-rounded and harmonious salad.
Experiment with Herbs and Spices: Fresh herbs, ground spices, and infused oils can elevate the flavor profile of your salad.
Choose a Quality Dressing: Select a flavorful dressing that complements the ingredients and enhances the overall taste of the salad.
Serve Immediately or Store Properly: Enjoy the salad fresh for the best flavors and textures. If storing, keep it refrigerated in an airtight container to maintain its quality.

Conclusion:

With its vibrant colors, crisp textures, and delightful flavors, the Chopped Garden Salad emerges as a refreshing and satisfying dish that celebrates the bounty of fresh vegetables. Whether served as a light lunch, a vibrant side dish, or a healthy snack, this salad delights the palate and nourishes the body. Its versatility allows for endless variations, encouraging culinary creativity and exploration of diverse flavor combinations. Embrace the simplicity and goodness of this garden-inspired salad, and savor the taste of nature's finest offerings.