Best 5 Easy Chopped Salad Recipes

Welcome to the realm of culinary delights, where we explore the art of creating a simple yet tantalizing dish: the easy chopped salad. A symphony of flavors and textures, this salad is a versatile masterpiece that can be enjoyed as a light lunch, a refreshing side, or a nutritious snack. With its vibrant colors and crisp ingredients, the easy chopped salad is a perfect choice for those seeking a healthy and flavorful meal without spending hours in the kitchen. So gather your fresh produce, grab your chopping board, and let's embark on a culinary journey to discover the best recipe for an easy chopped salad that will leave your taste buds dancing with joy.

Here are our top 5 tried and tested recipes!

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

YUMMY AND EASY EGG SALAD

Yummy and Easy Egg Salad image

Egg salad that is easy to make and isn't boring. Horseradish, green onion, Dijon mustard, paprika, and celery make this a welcome addition to any lunch.

Provided by nutsforchocolate

Categories Salad Egg Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

3 hard-boiled eggs, peeled
1 stalk celery, chopped
1 green onion, chopped
3 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard, or more to taste
1 tablespoon yellow mustard
½ teaspoon prepared horseradish, or to taste
½ teaspoon paprika

Steps:

Mash hard-boiled eggs in a salad bowl with a fork. Stir celery and green onion into mashed egg. Mix reduced-fat mayonnaise, Dijon mustard, yellow mustard, and horseradish into egg mixture until thoroughly combined. Adjust amounts of Dijon mustard and horseradish to taste. Stir in paprika. Refrigerate egg salad until chilled.

Nutrition Facts : Calories 105 calories, Carbohydrate 3.1 g, Cholesterol 162.9 mg, Fat 7.9 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 1.8 g, Sodium 270.4 mg, Sugar 1.3 g

CHOPPED VEGETABLE SALAD

Chopped Vegetable Salad image

Yield 12

Number Of Ingredients 15

Ingredients

3 cups chopped fresh broccoli
3 cups chopped fresh cauliflower
5 stalks celery (diced)
1 (10.5 ounce) package cherry tomatoes (halved)
2 cucumbers (peeled and diced)
2 cups frozen peas (thawed)
1 (6 ounce) can black olives (drained and sliced)
8 strips bacon (cooked and crumbled)
1 1/2 cups mayonnaise
1/4 cup sugar
3 Tablespoons grated Parmesan cheese
1 1/2 Tablespoons Apple Cider Vinegar
1/4 teaspoon salt
1 cup Craisins
3/4 cup sunflower seeds

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.

Nutrition Facts : Servingsize 1 serving, Calories 3811 kcal, Fat 310 g, SaturatedFat 49 g, Cholesterol 152 mg, Sodium 5073 mg, Carbohydrate 177 g, Sugar 98 g, Protein 66 mg

EASY CHOPPED SALAD

Easy chopped salad image

Please everyone with a colourful mix of cucumber, beetroot, radish, carrot, sweetcorn, avocado and onion in our chopped salad

Provided by Sarah Cook

Categories Lunch, Side dish

Time 15m

Number Of Ingredients 16

Ingredients

1 red onion , very thinly sliced
100g radish , quartered
1 tbsp toasted poppy seed
zest and juice 1 lemon
1 tbsp olive oil
1 tsp golden caster sugar
1 cucumber , halved lengthways, seeds scooped out, then sliced
250g pack cooked beetroot , chunkily diced
2 large carrots , coarsely grated
juice ½ orange
½ tsp ground cumin
340g can sweetcorn , drained well
1 red pepper , deseeded and diced
squeeze lime juice
2 quite ripe avocados , halved, peeled, stoned and diced
squeeze lime juice

Steps:

For the cucumber and beetroot, mix the poppy seeds, lemon zest and juice, oil and sugar. Tip half into a bowl with the cucumber, the other half into a separate bowl with the beetroot, and mix each.
Mix the carrot ingredients together, the corn ingredients together and the avocado ingredients together.
Pile the different elements in strips across a large platter. Cover and chill for up to 2 hrs, or serve straight away.

Nutrition Facts : Calories 178 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium

TASTY TACO CHOPPED SALAD

Tasty Taco Chopped Salad image

My friends and I love Mexican food, but we also try to eat healthy. My mom taught me how to make this tasty taco salad for my friends. -Matthew Smith, Knippa, Texas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 pound lean ground beef (90% lean)
1 envelope reduced-sodium taco seasoning
2/3 cup water
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 head iceberg lettuce, chopped (about 8 cups)
1 cup shredded Colby-Monterey Jack cheese
1 large tomato, chopped
2 cups corn chips
1/2 cup Catalina salad dressing

Steps:

In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning, water and beans; bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until thickened, stirring occasionally., Place remaining ingredients in separate bowls; combine with beef mixture as desired.

Nutrition Facts : Calories 471 calories, Fat 25g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 1193mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 5g fiber), Protein 24g protein.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the taste of your salad.
Chop your vegetables into small, even pieces. This will help them to cook evenly and will make the salad easier to eat.
Don't overcook the vegetables. They should be tender-crisp, not mushy.
Use a variety of vegetables in your salad. This will add flavor and texture.
Don't be afraid to experiment with different dressings. There are endless possibilities, so find one that you like.
Serve the salad immediately. This will prevent the vegetables from wilting.

Conclusion:

A chopped salad is a delicious and healthy way to enjoy your vegetables. It's easy to make, and it can be customized to your liking. With so many different recipes to choose from, you're sure to find one that you love. So next time you're looking for a healthy and satisfying meal, give a chopped salad a try. You won't be disappointed.