Best 8 An American Quilt Chopped Salad Recipes
The American Quilt Chopped Salad is a vibrant and flavorful dish that combines a variety of textures and flavors. It's made with a base of chopped romaine lettuce, red cabbage, and carrots, and then tossed with a variety of other ingredients, including dried cranberries, pecans, crumbled blue cheese, and a tangy vinaigrette dressing. The result is a salad that is both satisfying and refreshing, and it's perfect for a light lunch or dinner.
Check out the recipes below so you can choose the best recipe for yourself!
CRAZY QUILT SALAD
This sensational bean salad started out with my mother's recipe, which I changed a bit to suit our tastes. The thyme and mustard give it such zest. It's a staple menu item every time our family gets together. - Roseanne Martyniuk, Red Deer, Alberta
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- Place the first seven ingredients in a large bowl. Combine dressing ingredients. Pour over bean mixture; toss gently. , Cover and refrigerate for 6 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 119 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein.
AN AMERICAN QUILT CHOPPED SALAD
From Richard Simmons "Farewell to Fat" cookbook If you try it let me know how it tasted, Thks
Provided by FranBow
Categories Vegetable
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- Dressing: Place all ingredients into blender and blend until well mixed. there will be little pieces of onion. Pour into samll saucepan and heat gently,. stirring. Do not boil. Let cool and then chill. you should have about 3/4 cup dressing.
- In serving bowl combine all vegetables. Chill.
- Just before serving, add 1/4 cup dressing and toss to combine.
- Taste and add more dressing if you like.
- Arrange each portion of salad on a lettuce leaf or red cabbage leaf.
Nutrition Facts : Calories 138.5, Fat 5.3, SaturatedFat 0.7, Sodium 762.3, Carbohydrate 20.9, Fiber 2.8, Sugar 7.4, Protein 3.5
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!
ALL-AMERICAN SALAD
Provided by Food Network
Number Of Ingredients 9
Steps:
- In the order listed, add all ingredients to a large bowl. Stir well after adding lime juice, and at the end.
GRILLED ROMAINE AND PORK CHOPPED SALAD
Make and share this Grilled Romaine and Pork Chopped Salad recipe from Food.com.
Provided by gailanng
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Prepare an outdoor grill to cook directly over medium-high heat.
- To make the dressing, combine all ingredients and whisk vigorously to blend. Set aside.
- Brush the chops lightly with olive oil and season with salt and pepper. Brush the Romaine, onion, bell pepper, corn and cucumber lightly with oil and season with salt and pepper. Place the chops on the grill and cook for 4 to 5 minutes, until golden brown. Flip and cook another 4 to 5 minutes, until they reach an internal temperature of 150 degrees. Transfer to a plate and set aside.
- Put the onion, bell pepper, corn and cucumber on the grill. Cook for 3 to 4 minutes, until lightly charred. Flip and cook for another 3 to 4 minutes, until lightly charred. Leave the corn on until it's lightly charred on all sides. As the vegetables are done, transfer them to a plate and set aside. Place the Romaine halves on the grill, cut-side down, and cook to 4 to 5 minutes, until lightly browned. Flip and cook another 2 to 4 minutes, until lightly browned and wilted. Transfer the Romaine to a plate and set aside.
- With a sharp knife, cut the chops into bite-size pieces and set aside. Cut the onion, bell pepper and cucumber into large dice and set aside. Cut the kernels from the ear of corn and set aside. Split the Romaine halves down the middle, then chop them into bite-size pieces. Place the Romaine in a large salad bowl. Add the pork chops, onion, bell pepper, corn and cucumber. Whisk the dressing well again and pour half of it over the salad. Toss well. Add half of the remaining dressing and the Parmesan and toss well. Add the rest of the dressing if desired and check for seasoning; add salt and pepper if needed. Toss well before serving.
Nutrition Facts : Calories 433.9, Fat 21.3, SaturatedFat 5.9, Cholesterol 90, Sodium 586.9, Carbohydrate 28.1, Fiber 7.7, Sugar 15.1, Protein 34.7
WHOLE PLANT CHOPPED SALAD
A salad that utilizes all the parts of the plant! Goes great with your favorite dressing, or try my ranch dressing published on this site.
Provided by FoodRight's Youth Chef Academy
Categories Salad Vegetable Salad Recipes Cauliflower
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Combine romaine lettuce, cauliflower, cucumber, bell pepper, carrot, celery, green onions, sunflower seeds, and parsley in a large bowl. Drizzle your favorite homemade dressing on top and season with salt and pepper.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 5.4 g, Fat 3.9 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 121 mg, Sugar 2.3 g
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.
PATCHWORK QUILT PASTA SALAD
This is one of the best tasting pasta salads I have ever had. My family and in-laws love it and I can never make enough. You can change or substitute the ingredients in the salad if you'd like to. This salad is best when prepared a day ahead.
Provided by Shirley Horton
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 13
Steps:
- In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
- To make the dressing combine in a saucepan over medium heat: vinegar, margarine, sugar, flour, salt and brown mustard; bring to boil. Continue to cook for 5 minutes stirring frequently. Cool completely.
- Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 32.8 g, Fat 2.5 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 243.5 mg, Sugar 12 g
Tips:
- Use a variety of textures and colors. This will make your salad more visually appealing and interesting to eat. Some good options include chopped vegetables, fruits, nuts, seeds, and cheeses.
- Don't be afraid to experiment. There are no hard and fast rules when it comes to chopped salads, so feel free to mix and match different ingredients until you find a combination that you love.
- Make it a meal. Chopped salads can be a hearty and satisfying meal, especially when you add some protein, such as grilled chicken, shrimp, or tofu. You can also add some whole grains, such as quinoa or brown rice, to make it even more filling.
- Make it ahead of time. Chopped salads are a great make-ahead meal. Simply chop all of the ingredients and store them in an airtight container in the refrigerator. When you're ready to eat, just toss everything together and enjoy.
Conclusion:
Chopped salads are a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or a snack. They are also a great way to use up leftover vegetables and fruits. So next time you're looking for a quick and easy meal, give chopped salad a try.
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