Best 3 Veggie Chopped Salad Recipes

When it comes to savoring the vibrant flavors of fresh vegetables, a veggie chopped salad stands out as a delectable and nutritious dish. This culinary delight offers a symphony of textures, colors, and flavors that cater to various dietary preferences, making it a perfect choice for health-conscious individuals, vegetarians, and vegans alike. As you embark on a culinary journey to discover the best recipe for a veggie chopped salad, let us guide you through the essential elements that will transform your kitchen into a haven of culinary creativity and wholesome indulgence.

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

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:

Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your salad. Choose fresh, crisp vegetables and fruits, and use high-quality olive oil and vinegar.
Chop your vegetables and fruits into small pieces: This will help them to evenly distribute throughout the salad and make it easier to eat.
Add a variety of textures and flavors: To create a well-rounded salad, include a variety of textures and flavors. For example, you could add crunchy vegetables like cucumbers and carrots, soft vegetables like tomatoes and avocados, and sweet fruits like grapes and berries.
Don't be afraid to experiment: There are endless possibilities when it comes to making a chopped salad. Feel free to experiment with different combinations of vegetables, fruits, and dressings to find your favorite recipe.
Make ahead of time: Chopped salads can be made ahead of time, making them a great option for busy weeknights. Simply store the salad in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Chopped salads are a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or a snack. By following these tips, you can create a chopped salad that is both flavorful and satisfying. So next time you're looking for a quick and easy meal, give a chopped salad a try!

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