Best 6 Sophies Chopped Salad Recipes
Calling all salad enthusiasts! Get ready to elevate your taste buds with Sophie's Chopped Salad. This vibrant and refreshing salad is a symphony of flavors and textures, featuring a medley of fresh vegetables, crunchy nuts, and tangy dressing. Indulge in the sweetness of ripe tomatoes, the crispness of cucumbers, the earthy flavor of mushrooms, and the delightful crunch of walnuts. Drizzled with a zesty lemon-tahini dressing, this salad promises an explosion of flavors in every bite.
The article offers a collection of three variations of Sophie's Chopped Salad, each with its unique twist. The classic version stays true to the original recipe, showcasing the harmonious blend of vegetables, nuts, and dressing. The roasted vegetable variation adds a smoky and caramelized flavor dimension, featuring roasted carrots, zucchini, and bell peppers. Last but not least, the vegan version caters to plant-based preferences, using tofu as a protein source and a vegan-friendly dressing.
Dive into the culinary journey of Sophie's Chopped Salad and discover the perfect balance of flavors and textures in each variation. Whether you're a vegetarian seeking a satisfying meatless meal or a food enthusiast craving a healthy and delectable salad, this recipe collection has something for everyone. Get ready to impress your family and friends with this delightful dish that's perfect for lunch, dinner, or even as a refreshing side dish.
SOPHIE'S CHOPPED SALAD
From Bobby Flay's Mesa Grill Cookbook. Great salad for a crowd, although his dressing is a bit "tame". If you want it spicier, mix half a cup of mayo and half a cup of Hidden Valley Spicy Ranch instead of the dressing Bobby uses.
Provided by Z-chef
Categories Weeknight
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a blender, or with a wire whisk, blend balsamic vinegar, mustard, salt and pepper until smooth. Slowly blend in oil and blend until emulsified.
- Toss lettuce, tomatoes, beans, chickpeas, olives and cheeses together in large bowl and dress lightly with vinaigrette. Garnish with tortilla chips and chives.
- You can buy foil packets (in produce department) of tri-color crispy tortilla strips. Use these instead of frying tortillas - saves lots of time and tastes just as good.
FAVORITE CHOPPED SALAD
This chopped salad will amaze everyone around the table! Homemade Italian dressing, veggies and Parmesan cheese combine into one extraordinary salad.
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
BEVERLY HILLS CHOPPED SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
- Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
- Add the dressing to the salad and toss to combine. Serve immediately.
AMERICAN CHOPPED SALAD
This is a great salad recipe which is a must with the burger and chips... a little complicated -you do have to concentrate! Basically you chop everything -- -fantastic. Great with steak and jacket potatoes too.
Provided by Jamie Oliver
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To make the salad, chop everything together into mouth-sized pieces. Make a well in the middle of the salad and put in all the dressing ingredients then mix up. It's that complicated!
CHOPPED SALAD
This can take a while - or not. I work progressively: shred the cabbage, then salt it. Cut the carrots, then salt them, letting them sit while you're slicing the onion. Add the onion to the carrots, and so on. The salting intensifies flavor, slightly pickling the vegetables.
Provided by Mark Bittman
Categories salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a colander or strainer, salt the cabbage with at least a tablespoonful and toss. In another colander, combine the carrots, onion, cucumbers and turnip, kohlrabi or beet (the beet will bleed, so you may want to do that separately), and salt with at least a tablespoonful and toss.
- As the cabbage wilts, squeeze out a little excess liquid. Toss the other vegetables from time to time. They can stay in the salt for up to an hour or as little as 15 minutes, during which time you can prepare the other vegetables.
- Rinse the salted vegetables lightly and spin in a salad spinner for a few seconds to remove excess liquid. Toss with the unsalted vegetables and dress with the olive oil, lemon juice and salt and pepper. Taste, adjust seasoning and serve. The salad will keep for a couple of days.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 518 milligrams, Sugar 7 grams
CHOPPED SALAD
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
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
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 a variety of vegetables in your salad to add flavor and texture. Sophie's recipe includes carrots, celery, cucumber, and radishes, but you can also add other vegetables like tomatoes, bell peppers, or zucchini.
- Use fresh herbs to add a pop of flavor to your salad. Sophie's recipe uses parsley, chives, and dill, but you can also use other herbs like basil, cilantro, or oregano.
- Don't be afraid to experiment with different dressings. Sophie's recipe uses a simple vinaigrette dressing, but you can also try other dressings like a creamy ranch dressing or a tangy citrus dressing.
- Make sure to chop all of your vegetables evenly so that they cook evenly.
- If you're making the salad ahead of time, store it in the refrigerator for up to 3 days.
Conclusion:
Sophie's Chopped Salad is a delicious and healthy salad that is perfect for a light lunch or dinner. It is easy to make and can be customized to your own taste preferences. With its variety of vegetables, herbs, and dressing, this salad is sure to please everyone at your table.
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