Best 4 Chopped Salad With Herbs Recipes
In a world of culinary delights, there exists a vibrant and refreshing dish that tantalizes taste buds and nourishes the body – the chopped salad with herbs. Originating from various culinary traditions, this salad boasts a symphony of flavors, textures, and colors, making it a feast for both the eyes and the palate.
Our collection of chopped salad recipes offers a diverse range of options to suit every taste and preference. From the classic Italian Panzanella Salad, bursting with juicy tomatoes, crisp cucumbers, and aromatic basil, to the Middle Eastern Fattoush Salad, featuring tangy sumac and crunchy pita bread, these salads take you on a culinary journey across cultures.
For those seeking a hearty and protein-packed meal, the Chopped Salad with Grilled Chicken or Tofu provides a satisfying balance of flavors and textures. Quinoa Chopped Salad offers a gluten-free and protein-rich alternative, bursting with healthy grains and fresh vegetables.
If you're craving a lighter and vegan option, the Chopped Salad with Avocado and Chickpeas delivers a delightful combination of creamy avocado, protein-rich chickpeas, and zesty lemon dressing. And for a twist on the classic, our Chopped Salad with Roasted Beets and Goat Cheese showcases the earthy sweetness of roasted beets and the tangy creaminess of goat cheese.
With step-by-step instructions, helpful tips, and vibrant photos, our chopped salad recipes guide you through the process of creating these culinary masterpieces. Whether you're a seasoned chef or a home cook looking for a healthy and flavorful meal, our collection offers a delightful array of chopped salad recipes to satisfy your cravings.
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 HERB SALAD WITH FARRO
This dish is modeled on a Middle Eastern tabouli. Add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. Notice that I'm calling this dish a chopped herb salad with farro and not a farro salad with chopped herbs. It's modeled on an authentic Middle Eastern tabouli, which should be all about the parsley, with just a small amount of bulgur. I add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. There are also chopped tomatoes in the mix, all of it tossed with lemon juice and olive oil.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, salads and dressings, vegetables, appetizer, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
- Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn't. Serve with lettuce leaves if desired.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams
HERB SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
- In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.
CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO
Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.
Provided by Lidey Heuck
Categories dinner, lunch, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
- Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
- In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
- Chop your vegetables into small pieces. This will help them to absorb the dressing and make them easier to eat.
- Use a variety of vegetables. This will add color, texture, and flavor to your salad.
- Don't be afraid to experiment with different herbs. There are many delicious herbs that can be used in a chopped salad, so try out a few different combinations to find your favorites.
- Use a light, flavorful dressing. A simple vinaigrette or lemon-herb dressing is a great option for a chopped salad.
- Serve your salad immediately. Chopped salad is best enjoyed fresh, so don't let it sit around for too long before serving.
Conclusion:
A chopped salad is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or a snack. With so many different variations to choose from, there's sure to be a chopped salad that everyone will love. So next time you're looking for a quick and easy meal, give chopped salad a try!
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