Best 7 Chopped Salad With Cumin Honey Vinaigrette Recipes

MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE

Steps:

• Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
• Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
• For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

MEXICAN CHOPPED SALAD WITH HONEY LIME DRESSING

Steps:

• Mix together the lime juice, olive oil, honey, cumin, salt, and pepper to make the honey lime dressing.
• Prep all the ingredients for the salad.
• Toss together all the ingredients with the dressing or arrange in a bowl and drizzle dressing on top.

CHOPPED SALAD

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.

CUMIN HONEY VINAIGRETTE

Steps:

• Whisk the vinegar, cumin, mustard, honey, salt and pepper in a small bowl. Whisking constantly, drizzle in the olive oil. Continue whisking until the dressing is slightly thickened.
• Store in a covered container in the refrigerator for up to 3 days. Bring to room temperature before use, rewhisking as necessary.

ORANGE CUMIN VINAIGRETTE

Steps:

• Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with orange and lime juices, shallot, honey, cumin, and remaining 1/4 teaspoon salt.
• Add oil in a slow stream, whisking until well blended, and whisk in pepper.

CHICKEN SALAD CHAPALA WITH HONEY-CUMIN VINAIGRETTE

Steps:

• Mix all ingredients together well.
• Use as directed in accompanying recipe, or as a dressing for other salads.
• Cover and refrigerate for use within 3 days, if desired.
• Heat oven to 375 degrees.
• Prepare Honey-Cumin Vinaigrette; cover and set aside.
• Crisp the tortillas: Cut each tortilla into 6 wedges; spray tops with cooking spray.
• Bake on cookie sheet until browned and crisp, 5 to 8 minutes; reserve.
• Prepare the salad: In a bowl, combine chicken, beans, mango, zuc chini, bell pepper and green onions; pour Honey-Cumin Vinaigrette over and toss.
• Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.
• Serve immediately.

CHOPPED SALAD WITH CUMIN-HONEY VINAIGRETTE

Steps:

• In a large bowl, combine onion, avocados, bell pepper, cucumber, radishes, and black olives. In a blender, combine lemon juice, honey, parsley, cilantro, ground cumin, jalapeno peppers. Start the motor and gradually add the olive oil through the feed hole in the cap. Taste and season with salt and pepper. Add 3/4 cup of the vinaigrette to the diced vegetables and mix well. Set aside at room temperature to marinate for 15 minutes. Place diced iceberg lettuce and the aby spring salad greens in a large bowl and toss with 1/4 cup of the vinaigrette. Transfer half of the dressed greens to a large salad bowl, top with half of the marinated vegetables, the remaining greens and the remaining vegetables. Serve, passing remaining vinaigrette separately.