Best 5 Garden Vegetable Chopped Salad Recipes

In this comprehensive culinary guide, we present a delectable array of chopped salad recipes that celebrate the vibrant flavors of fresh garden vegetables. From the classic Garden Vegetable Chopped Salad, bursting with crisp cucumbers, juicy tomatoes, and crunchy bell peppers, to the Mediterranean Chopped Salad with its delightful blend of feta cheese, Kalamata olives, and tangy vinaigrette, this collection caters to every palate. Indulge in the hearty Chopped Salad with Chicken for a protein-packed lunch or savor the refreshing Cucumber and Tomato Chopped Salad for a light and flavorful side dish. With options ranging from the simple and traditional to the innovative and globally inspired, these recipes offer endless possibilities for creating a vibrant and delicious chopped salad that will be the star of any meal.

Here are our top 5 tried and tested recipes!

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 SALAD

Garden Vegetable Salad image

MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1/3 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1 small tomato, sliced
1/3 cup sliced green pepper
1/3 cup sliced celery
1/3 cup sliced green onions with tops
1/2 teaspoon chopped fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts :

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.

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

GARDEN VEGETABLE AND HAM SALAD

Garden Vegetable and Ham Salad image

During the summer our family eats a lot of salads. I love how refreshing they are and the fact that they are healthy doesn't hurt either. This salad is a meal in itself or could be used as a side dish.

Provided by gertc96

Categories Salad Dressings

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups pasta shells, uncooked small
2 cups ham, cooked and chopped
2 cups cucumbers, chopped
1 cup carrot, finely chopped
1/2 cup red bell pepper, chopped
1/2 cup green onion, chopped
1 1/2 cups mayonnaise or 1 1/2 cups salad dressing
1/2 cup milk
1/2 cup Dijon mustard
2 tablespoons fresh dill, chopped
1/4-1/2 teaspoon salt

Steps:

Cook pasta as directed on package.
Drain and rinse pasta in cold water and let chill.
Meanwhile, in large bowl, mix remaining salad ingredients and set aside.
In small bowl, mix dressing ingredients until well blended.
Add cooked and cooled pasta to salad.
Pour dressing over salad and toss to coat.
Serve immediately or cover and refrigerate.

Nutrition Facts : Calories 431.4, Fat 18.7, SaturatedFat 3.4, Cholesterol 31.8, Sodium 1116.5, Carbohydrate 50.3, Fiber 2.9, Sugar 5.9, Protein 16

Tips:

Choose fresh, seasonal vegetables: The fresher the vegetables, the more flavorful your salad will be. Look for vegetables that are brightly colored and have a crisp texture.
Chop the vegetables into small pieces: This will help the flavors to meld together and make the salad easier to eat.
Use a variety of vegetables: The more variety of vegetables you use, the more nutritious and flavorful your salad will be. Some good options include tomatoes, cucumbers, carrots, celery, radishes, and bell peppers.
Add some herbs and spices: Herbs and spices can help to brighten up the flavor of your salad. Some good options include basil, oregano, thyme, rosemary, and garlic powder.
Use a light dressing: A light dressing will help to keep the salad from getting too heavy. Some good options include a vinaigrette or a lemon-tahini dressing.

Conclusion:

A garden vegetable chopped salad is a healthy and delicious way to enjoy fresh, seasonal vegetables. It's also a great way to get your daily dose of vitamins and minerals. With a few simple tips, you can make a delicious and nutritious garden vegetable chopped salad that the whole family will enjoy.

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