Best 8 Chopped Salad For One Recipes

Welcome to the world of culinary delights, where flavors dance and textures blend to create a symphony of taste. In this article, we embark on a journey to discover the best recipe for a tantalizing chopped salad designed for a single serving. Whether you're a seasoned chef or a novice in the kitchen, this guide will provide you with the inspiration and knowledge needed to create a dish that bursts with freshness, crunch, and flavor. Get ready to explore a world of culinary possibilities as we delve into the art of crafting the perfect chopped salad for one.

Check out the recipes below so you can choose the best recipe for yourself!

CHOPPED SALAD FOR ONE

Chopped Salad for One image

This simple -- yet delicious -- chopped salad for one is a perfect lunch to take on the go.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 8

Ingredients

3 cups romaine hearts, chopped into 1/2-inch pieces
1/2 plum tomato, chopped
1/2 rib celery, chopped
1 (2-inch) English cucumber, chopped
6 to 8 green beans, blanched and chopped into 1/2-inch pieces
1 tablespoon herbs, such as basil, chervil, or parsley, chopped
3 ounces cooked chopped chicken breast
Blue Cheese Vinaigrette for Chopped Salad for One

Steps:

Place romaine, tomato, celery, cucumber, green beans, herbs, and chicken in a large bowl; toss to combine. Drizzle with vinaigrette just before serving; toss to combine.

CHOPPED SALAD

Chopped Salad image

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 0

Ingredients

Steps:

Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.

WHOLE PLANT CHOPPED SALAD

Whole Plant Chopped Salad image

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

Ingredients

1 heart of romaine lettuce, chopped
½ cup chopped cauliflower florets
1 small cucumber, chopped
¼ red bell pepper, chopped
1 small carrot, peeled and finely chopped
1 tablespoon minced celery stalk and leaves
2 green onions, minced
3 tablespoons sunflower seeds
1 tablespoon minced fresh parsley
2 tablespoons favorite homemade dressing
salt and freshly ground black pepper to taste

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

Chopped Salad image

The key is chopping the veggies into small pieces. This is what gives the salad such a clean, fresh taste. The small pieces impart juices and flavor. No dressing required. This is good for lunch or as a side dish for dinner. It can be kept in the refrigerator for several days. NOTE: For a Fatoush-type of salad, toast or broil a slice of pita bread; break-up the crispy pieces into the salad.

Provided by Kathy228

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 medium green pepper, chopped
1 medium onions, chopped or 5 green onions, plus tops chopped
2 small tomatoes, seeded and chopped
1/3 cup cucumber, seeded and chopped
1/3 cup black olives, quartered
1 head lettuce, finely chopped
2/3 cup pine nuts or 2/3 cup sunflower seeds
3/4 cup feta cheese

Steps:

Chop the vegetables into small 1/4 inch pieces. Place in a big bowl.
Stir in the nuts.
Quarter the olives; add to the vegetables.
Stir in the crumbled cheese.
Chop lettuce into fine pieces; combine with vegetable mixture.
Chill several hours before serving.
This recipe is flexible. Add or delete vegetables and/or nuts to your liking. Diced zucchini, red peppers, fresh herbs, pumpkin seed kernels can all be used in any combination that appeals to your family.

Nutrition Facts : Calories 185.7, Fat 15.3, SaturatedFat 3.7, Cholesterol 16.7, Sodium 284.1, Carbohydrate 8.9, Fiber 2.6, Sugar 3.9, Protein 6.3

CHOPPED SALAD WITH BUTTERMILK DRESSING

Chopped Salad with Buttermilk Dressing image

Creamy dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, craveable salad. This Allrecipes Magazine recipe is based on Whole Plant Chopped Salad. Cover dressing and refrigerate for up to 1 week.

Provided by Allrecipes Magazine

Categories Salad Vegetable Salad Recipes Cauliflower

Time 20m

Yield 6

Number Of Ingredients 21

Ingredients

2 tablespoons buttermilk
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon minced celery
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill
½ teaspoon Dijon mustard
¼ teaspoon onion powder
¼ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper, or more to taste
2 hearts romaine lettuce hearts, chopped into 1-inch pieces
1 large cucumber, chopped
1 red bell pepper, diced
1 cup chopped cauliflower florets
1 carrot, chopped
1 celery stalk with leaves, diced
3 each green onions, sliced
¼ cup sunflower seeds
1 ½ tablespoons chopped fresh parsley
1 pinch salt and ground black pepper to taste

Steps:

Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended.
Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.5 g, Cholesterol 4.1 mg, Fat 8.3 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 231.2 mg, Sugar 4.9 g

CHOPPED SALAD

Chopped Salad image

This salad is like one big antipasto. I love the combination of the garlicky, salty salami and spicy pepperoncini, cooled by the provolone cheese and paired with the crisp iceberg lettuce. I make the vinaigrette heavy on the vinegar--equal parts vinegar and oil--because the acidity helps balance the strong flavors of the salad.

Provided by Katie Lee Biegel

Categories main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

1 head of iceberg lettuce, chopped
1/2 English cucumber, chopped
1 red bell pepper, chopped
One 15.5-ounce can chickpeas, drained, rinsed
1 cup chopped salami
1 cup chopped provolone cheese
One 6-ounce jar marinated artichoke hearts, drained and chopped
1/2 medium red onion, finely minced
1 cup cherry tomatoes, halved
8 whole pepperoncini
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon minced fresh rosemary
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Mix all the salad ingredients in a large bowl.
Combine the vinaigrette ingredients in a small glass jar with a tight-fitting lid and shake well.
Toss the salad with the vinaigrette and serve immediately.

CHOPPED SALAD

Chopped Salad image

Provided by Adam Perry Lang

Categories Salad Olive Pepper Picnic Cucumber Green Bean Healthy Dill Lettuce

Yield Serves 6 to 8 (10 to 11 cups)

Number Of Ingredients 15

Ingredients

1/2 cup finely chopped red onions
1/4 cup water
1/2 cup red wine vinegar
2 teaspoons kosher salt, plus additional as needed
2 teaspoons coarsely ground fresh black pepper, plus additional as needed
1/2 to 1 cup extra virgin olive oil
1 large head iceburg lettuce, cut into 1/2-inch pieces, 6 to 8 cups
1 cup Roasted Marinated Peppers , cut into 1/2-inch pieces
1/2 cup pitted green olives, such as Cerignola, halved
1/2 cup pitted black olives, such as Cerignola, halved
1 cup haricots verts, cut into 1-inch pieces
1 cup English cucumber, peeled and cut into 1/2-inch pieces
2 tablespoons fresh marjoram leaves
1/4 cup flat-leaf parsley leaves
1/4 cup coarsely chopped dill, large stems removed

Steps:

1. In a small bowl, combine the onions, water, vinegar, salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop.
Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste.
2. In a large bowl, combine the lettuce, roasted peppers, olives, haricots verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side.

CHOPPED SALAD WITH PARMESAN DRESSING

Chopped Salad with Parmesan Dressing image

Our two children and I plan to mix up this attractive salad for brunch on Father's Day. It's always been enjoyed wherever I have served it. Having my recipe chosen as a contest winner is a special treat for me-Country Woman has been my favorite source for new food ideas for years!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1/2 head iceberg lettuce, chopped in bite-size pieces
1 small head romaine lettuce, chopped in bite-size pieces
1/4 pound Italian salami, finely diced
1/4 pound part-skim mozzarella cheese, finely chopped
1 cup garbanzo beans or chickpeas, rinsed and drained
DRESSING:
5 tablespoons canola oil
2 tablespoons white wine vinegar
1 teaspoon ground mustard
1 teaspoon salt, optional
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese

Steps:

Combine salad ingredients in a glass bowl; chill while mixing dressing. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Pour dressing over salad just before serving and toss lightly. Serve immediately.

Nutrition Facts :

Tips:

Use fresh, high-quality ingredients: The fresher your ingredients, the better your salad will taste. Look for crisp vegetables, ripe fruits, and flavorful cheese.
Chop your ingredients evenly: This will help ensure that they cook evenly and that the salad has a consistent texture.
Don't overdress your salad: A little dressing goes a long way. Too much dressing can weigh down the salad and make it soggy.
Add some crunch: Nuts, seeds, and croutons add a nice crunch to salads. They also add flavor and texture.
Experiment with different flavors: There are endless possibilities when it comes to chopped salads. Try different combinations of vegetables, fruits, cheese, and dressing to find your favorite recipe.

Conclusion:

Chopped salads are a healthy and delicious way to get your daily dose of fruits and vegetables. They are also easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious chopped salad on the table in no time. So next time you are looking for a quick and easy meal, give chopped salad a try. You won't be disappointed!