Best 3 Veggie Chopped Salad Recipes

**Veggie Chopped Salad: A Refreshing and Nutritious Dish for All Occasions**

Craving a healthy and flavorful salad that's packed with fresh vegetables and vibrant flavors? Look no further than the veggie chopped salad. This colorful and crunchy dish is a symphony of crisp vegetables, tangy dressing, and savory ingredients, making it a perfect choice for lunch, dinner, or as a refreshing side dish. With its versatile nature, the veggie chopped salad can be easily customized to suit your taste preferences and dietary needs. From classic recipes featuring cucumbers, tomatoes, and onions to innovative variations with roasted vegetables, quinoa, or avocado, this article offers a collection of delicious veggie chopped salad recipes that will tantalize your taste buds and nourish your body. Get ready to embark on a culinary journey of flavors and textures as we explore the delightful world of veggie chopped salads.

Let's cook with our recipes!

VEGGIE CHOPPED SALAD

Veggie Chopped Salad image

My husband's aunt gave me this recipe back in the '80s, and it's been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. -Madeline Etzkorn, Burien, Washington

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

3 cups finely chopped fresh broccoli
3 cups finely chopped cauliflower
3 cups finely chopped celery
2 cups frozen peas (about 8 ounces), thawed
6 bacon strips, cooked and crumbled
1-1/3 cups mayonnaise
1/4 cup sugar
2 tablespoons grated Parmesan cheese
1 tablespoon cider vinegar
1/4 teaspoon salt
3/4 cup salted peanuts

Steps:

In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.

Nutrition Facts : Calories 308 calories, Fat 26g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 357mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.

CHOPPED VEGGIE SALAD WITH WATERMELON AND FETA CHEESE

Chopped Veggie Salad with Watermelon and Feta Cheese image

Provided by Rozanne Gold

Categories Salad Breakfast No-Cook Picnic Vegetarian Quick & Easy Yogurt Low Cal High Fiber Dinner Lunch Feta Watermelon Spring Summer Healthy Potluck Bon Appétit

Number Of Ingredients 12

Ingredients

1 pound Campari or plum tomatoes, diced, drained
1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
2 green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided
1/2 cup plain Greek-style yogurt*
1 teaspoon dried oregano
*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods Markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Steps:

Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

CHOPPED VEGGIE BREAKFAST SALAD

Chopped Veggie Breakfast Salad image

Salad for breakfast! Turn over a new leaf and start your day with a bowl of energizing produce. Add eggs for protein and you have yourself a delicious and easy summer meal that can be for breakfast, lunch, or dinner. Top with sriracha, salsa, hot sauce, or whatever your heart desires!

Provided by Megan Olson

Categories Salad Vegetable Salad Recipes

Time 49m

Yield 1

Number Of Ingredients 14

Ingredients

1 ½ teaspoons extra-virgin olive oil
1 cup shredded green cabbage
½ cup chopped green bell pepper
½ cup sliced celery
½ cup broccoli florets
½ cup shredded red cabbage
¼ cup sliced jicama
¼ cup sliced radishes
¼ cup shredded carrots
½ teaspoon garlic powder
1 pinch salt and ground black pepper to taste
2 tablespoons red wine vinegar
cooking spray
2 eggs

Steps:

Heat olive oil in a skillet over medium heat. Add green cabbage, green bell pepper, celery, broccoli, red cabbage, jicama, radishes, carrots, garlic powder, salt, and pepper; cook, stirring constantly, until softened, 7 to 10 minutes. Stir in vinegar. Transfer to a plate.
Spray a small skillet with cooking spray. Crack in eggs carefully. Cook until edges are firm, about 7 minutes. Slide onto the cabbage mixture in the plate.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 26.7 g, Cholesterol 372 mg, Fat 17.9 g, Fiber 8.8 g, Protein 17.3 g, SaturatedFat 4.2 g, Sodium 420.3 mg, Sugar 11 g

Tips:

For the freshest flavor, use a variety of seasonal vegetables.
Chop the vegetables into small, even pieces so that they cook evenly.
Don't overcrowd the skillet when cooking the vegetables. This will prevent them from steaming and becoming soggy.
Season the vegetables generously with salt and pepper.
Add a splash of vinegar or lemon juice to brighten the flavors.
Serve the salad immediately, while the vegetables are still warm and crisp.

Conclusion:

This veggie chopped salad is a delicious and healthy side dish that can be enjoyed all year long. It is packed with fresh vegetables, flavorful herbs, and a tangy vinaigrette dressing. The salad is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and satisfying side dish, give this veggie chopped salad a try!

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