Best 3 Crunchy Chopped Salad Recipes
**Crunchy Chopped Salad: A Symphony of Flavors and Textures**
Indulge in a delightful culinary experience with our crunchy chopped salad, a vibrant medley of fresh ingredients that tantalizes the palate with every bite. This versatile salad showcases a delightful symphony of flavors and textures, featuring crisp romaine lettuce, crunchy cucumbers, juicy tomatoes, and a medley of colorful bell peppers. The addition of savory bacon bits and crumbled feta cheese lends a salty and tangy dimension, while red onion adds a sharp and aromatic kick. Topped with a drizzle of our homemade creamy Caesar dressing, this salad becomes an irresistible symphony of flavors that will leave you craving more. Our comprehensive guide provides detailed instructions for preparing the salad, along with variations and additional recipes to elevate your culinary repertoire. Discover the art of creating a perfect chopped salad, explore delightful dressing options, and uncover the secrets of crafting a flavorful bacon vinaigrette. Embark on a culinary journey and let your taste buds experience the vibrant and refreshing delight of our crunchy chopped salad.
50 SALAD RECIPES: BEST CHOPPED SALAD & MORE!
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.
Provided by Sonja Overhiser
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- 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 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg
CRUNCHY CHOPPED GREEN BEAN SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the green beans, cherry tomatoes, feta cheese, olives, radishes, cucumber, shallots and hearts of palm to a large bowl. Drizzle with extra-virgin olive oil. Season with salt and pepper and serve immediately.
CRUNCHY CHOPPED SALAD
Encourage kids to learn essential kitchen skills with this crunchy salad made with pomegranate seeds. The recipe is easy for children aged seven to 11 to follow
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Serves 4-6 (with leftover dressing)
Number Of Ingredients 20
Steps:
- Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
- Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
- Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
- Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
- Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
- Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
- Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
Tips:
- To keep your salad extra crunchy, use a sharp knife to chop the vegetables and chill them before serving.
- For a more flavorful salad, use a variety of vegetables with different textures and colors.
- Don't be afraid to add other ingredients to your salad, such as nuts, seeds, cheese, or croutons.
- Use a light and tangy dressing to avoid overpowering the flavors of the vegetables.
- Serve your salad immediately after assembling it to prevent the vegetables from wilting.
Conclusion:
Crunchy chopped salad is a refreshing and healthy dish that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this salad is sure to become a favorite in your household. So next time you're looking for a quick and healthy meal, give this crunchy chopped salad a try.
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