Best 12 Chopped Vegetable Salad Recipes

CHOPPED VEGETABLE SALAD

Steps:

• In a large mixing bowl combine the chopped broccoli, chopped cauliflower, diced celery, tomatoes, cucumbers, peas, olives, and bacon. Gently toss.
• In another bowl combine all of the dressing ingredients. Stir until sugar is dissolved and all is mixed well.
• Pour over the vegetable mixture and stir in well.
• Stir in the Craisins and sunflower seeds, reserving a few to sprinkle on top of the salad for serving.
• Chill for an hour before serving.

ALEXIS'S CHOPPED VEGETABLE SALAD

Steps:

• Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
• Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

GRILLED CHOPPED VEGETABLE SALAD

Steps:

• Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
• Preheat a large (2-burner) grill pan over medium-high heat.
• Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
• Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
• Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
• Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.

CHOPPED VEGETABLE SALAD WITH FETA AND OLIVES

Steps:

• Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.

CHOPPED VEGETABLE SALAD WITH BEANS

Steps:

• Mix cannellini beans, green bell peppers, cucumber, red cabbage, and radishes together in a bowl.
• Whisk olive oil, lemon juice, honey, salt, and black pepper together in a bowl; pour our salad and toss to coat. Cover bowl and refrigerate 2 hours to overnight.
• Remove cover and top salad with feta cheese and parsley.

EAST INDIAN CHOPPED VEGETABLE SALAD

Steps:

• Place all vegetables in a non-reactive serving bowl. (Alternatively, you can arrange the vegetables on a platter.).
• Sprinkle vegetables with the lime juice, adding 1 tablespoon at first, then adjusting the amount if needed.
• If you want, you can add a sprinkle of lime zest for garnish.

DIXIE'S CHOPPED VEGETABLE SALAD

Steps:

• Prepare an ice bath (a large bowl filled with ice water and ice cubes).
• Add green beans to boiling water.
• Blanch until tender, about 3-5 minutes.
• With a slotted spoon remove from water and immediately plunge into the ice bath.
• When beans are thoroughly cooled, drain and pat dry.
• Repeat the process with the carrots.
• Add all ingredients except cheese and dressing to a large bowl.
• Stir to combine.
• Add cheese.
• Begin by adding 1/4 cup of vinaigrette dressing and stir to combine.
• Chill, stirring occasionally, and add more dressing if needed.
• The vegetables will give off their juices also.
• Best if chilled overnight so that all of the flavors marry.

ASIAN CHOPPED VEGETABLE SALAD

Steps:

• To make dressing: combine rice vinegar, oils, and sugar in a jar. Shake well before using.
• Blanch chopped snow peas in boiling water for 1 minute; drain and cool quickly in a bowl of ice water. Drain thoroughly.
• In a large salad bowl, toss together snow peas, cabbages, baby corn, onion, radish, and ginger.
• Drizzle dressing over salad and toss to coat. Top with enoki mushrooms, if desired.

MOROCCAN BEEF KEFTA ON SKEWERS WITH CHOPPED VEGETABLE SALAD

Steps:

• In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour.
• In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve.
• Preheat grill or broiler.
• Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers.
• Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad.

GARDEN VEGETABLE CHOPPED SALAD

Steps:

• TOSS lettuce with broccoli, carrots and dressing.
• TOP with cheese and bacon.

CHOPPED VEGETABLE SALAD

Steps:

• Combine watercress, parsley, celery, onion, tomatoes, radishes, beans, avocado, and capers in a large bowl. In a small bowl, whisk together lemon, orange and lime juices, sugar, and oil. Stir in mint. Salt and pepper to taste. Toss with salad greens

ALEXIS CHOPPED VEGETABLE SALAD

Steps:

• . Prepare and ice bath; set aside. Bring a medium saucepan of salted water to a boil. Add corn and blanch until tender, about 6 minutes. Remove the corn from the water and plunge into ice bath. When the corn is thoroughly cooled, remove from the ice bath. 2 Using a large knife, remove the kernels from the cobs. Transfer the kernels to a large bowl. 3 Add the green and wax beans to the boiling water. Blanch until tender, about 1 minute. Remove the beans with a slotted spoon and plunge into the ice bath. When the beans are cooled, drain in a colander. 4 Add the wax and green beans, tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalepeño to the corn. Stir to combine. Add the olive oil, vinegar, salt, and pepper. Stir to combine. Adjust the seasonings. Serve immediately