Best 2 My Ivy Chopped Salad Recipes

**Discover Ivy's Chopped Salad: A Symphony of Freshness, Crunch, and Flavor**

Indulge in a culinary masterpiece with Ivy's Chopped Salad, a vibrant medley of crisp vegetables, flavorful proteins, and tangy dressings. This delightful salad offers a symphony of textures and flavors that will tantalize your taste buds. From the refreshing crunch of cucumbers and radishes to the savory smokiness of bacon and the tangy zest of balsamic vinaigrette, each element harmonizes perfectly to create a truly unforgettable dish. Whether you're hosting a summer barbecue, planning a healthy lunch, or simply craving a nutritious and satisfying meal, Ivy's Chopped Salad is sure to impress. With its ease of preparation and versatility, this salad is a must-try for home cooks and salad enthusiasts alike.

Here are our top 2 tried and tested recipes!

MY IVY CHOPPED SALAD

My Ivy Chopped Salad image

Make and share this My Ivy Chopped Salad recipe from Food.com.

Provided by Brookelynne26

Categories Corn

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 large beets
3 medium zucchini, sliced lengthwise into 1/3-inch-thick slices
2 fresh ears corn, shucked
1 bunch scallion, white and light green parts only
2 wild salmon fillets (6 oz each)
3 tablespoons extra-virgin olive oil
coarse salt
2 heads butter lettuce, leaves separated, cut into thick strips
1/2 pint grape tomatoes, quartered
1/3 cup fresh cilantro, roughly chopped
1/4 cup fresh basil, roughly torn
1 lime, quartered
2 tablespoons balsamic vinegar
2 tablespoons light agave nectar (or honey)
1 tablespoon fresh lime juice
6 tablespoons olive oil
coarse salt
fresh ground black pepper

Steps:

Make the Dressing: Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
Prepare Salad: Steam or boil beets until cooked through, about 30 minutes. Let cool; peel and cut into a medium dice.
While beets are cooking prepare the rest of the ingredients. Heat a grill or grill pan over medium-low heat. Rub zucchini, corn, scallions and salmon with oil; sprinkle with salt. Grill vegetables and fish until browned and cooked through [flip once], about 20 minutes.
Cut zucchini and scallions into a medium dice. Cut corn off the cob. Break salmon into large pieces.
Toss grilled vegetables with lettuce, tomatoes, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.

CHOPPED SALAD

Chopped Salad image

A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don't toss everything together until just before serving - and, preferably, do so at the table for maximum impact.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 lemon
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 romaine hearts (about 1 pound), trimmed and torn into bite-size pieces
1 cup cherry tomatoes, halved
3/4 cup (about 6 ounces) chopped cooked bacon
3/4 cup thinly sliced cucumber
1/2 cup crumbled blue cheese or feta
1/4 cup thinly sliced scallions
1 ripe avocado, pitted, peeled and sliced
2 hard-cooked (or jammy) eggs, quartered

Steps:

Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad.
Chop your vegetables into small pieces: This will help them to absorb the dressing better.
Don't overdress your salad: A little bit of dressing goes a long way.
Serve your salad immediately: This will prevent the vegetables from wilting.
Get creative with your toppings: You can add anything from nuts and seeds to crumbled cheese or grilled chicken.
Make a big batch of salad ahead of time: This is a great way to have a healthy lunch or dinner option on hand during the week.

Conclusion:

Ivy Chopped Salad is a delicious and refreshing salad that is perfect for any occasion. With its bright flavors and crunchy textures, this salad is sure to please everyone at your table. So next time you're looking for a healthy and flavorful salad, give Ivy Chopped Salad a try. You won't be disappointed!