Chopped Salad

Chopped Salad

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2017
Chopped Salad Chopped Salad Chopped Salad Just fifteen minutes from here to the border—and our lightened-up version of this family-restaurant staple. Prep : 15 minutes Cook : 8 minutes 1 pound lean (90%) ground beef or ground chicken 11/2 teaspoons chili powder 3/4 cup salsa 1 bag (10 ounces) chopped romaine lettuce 2 cups baked tortilla chips 1/3 cup shredded reduced-fat Mexican cheese blend 1 medium ripe avocado, pitted and cut into ½-inch chunks 1/4 cup reduced-fat sour cream In 12-inch skillet, cook ground beef on medium 4 to 5 minutes or until beef begins to brown, breaking up meat with spatula as it cooks. Stir in chili powder, and cook 1 minute longer. Add ½ cup salsa and cook 3 to 4 minutes to heat through. Divide lettuce among 4 serving plates. Top each with beef mixture, tortilla chips, cheese, avocado, sour cream, and remaining salsa. Makes 4 main-dish servings. Each serving : About 405 calories, 28g protein, 21g carbohydrate, 23g total fat (8g saturated), 6g fiber, 86mg cholesterol, 425mg sodium. Salad in a snap Pair a quick salad with everything from pasta to pork chops and dinner is served! It all starts with a simple vinaigrette. BASIC VINAIGRETTE In a small bowl, whisk together 3 tablespoons vinegar, 1/2 teaspoon Dijon mustard, and a pinch each of salt and pepper, then slowly drizzle in 1/4 cup olive oil, whisking until the mixture emulsifies. Change the flavor by using a different vinegar, such as balsamic, sherry, or tarragon, or experiment with your own favorites. BABY ROMAINE WITH FENNEL AND CITRUS Toss together one 5-ounce bag baby romaine, 1 cup thinly sliced fennel, 1 cup jarred citrus segments, 1/2 cup rinsed and drained chickpeas, and 6 thinly sliced radishes. Dressing tip: Use lemon juice or a combination of lemon and lime juice instead of vinegar. GREEK SALAD WITH FETA AND OLIVES Toss together one 5-ounce bag spring mix with herbs, 1 cup grape tomatoes, 1 seedless cucumber cut into 1/2-inch chunks, and 1/2 cup pitted Kalamata olives. Top with 1/4 cup crumbled goat or feta cheese. Dressing tip: Use tarragon or white wine vinegar. CARROT COLESLAW WITH DRIED CHERRIES AND ALMONDS Toss together one 10-ounce bag shredded carrots, 1 large red pepper cut into 1/4-inch-wide strips, 1/2 cup dried cherries, and 1/2 cup toasted slivered almonds. Dressing tip: Use seasoned rice vinegar and add a teaspoon of toasted sesame oil. APPLE COLESLAW WITH GOLDEN RAISINS AND PECANS Toss together one 16-ounce bag coleslaw mix, 1 Granny Smith apple cored and cut into 1/2-inch chunks, 1/2 cup golden raisins, and ½ cup chopped pecans. Dressing tip: Whisk 1 tablespoon light mayonnaise into basic vinaigrette. SPINACH AND ENDIVE WITH PEARS AND WALNUTS Toss together one 6-ounce bag baby spinach, 2 heads sliced Belgian endive, 1 cored and thinly sliced Bosc pear, and 1/2 cup toasted walnut pieces. Dressing tip: Use raspberry vinegar.
Chopped Salad

Chopped Salad

Just fifteen minutes from here to the border—and our lightened-up version of this family-restaurant staple. Prep : 15 minutes Cook : 8 minutes
  • 1 pound lean (90%) ground beef or ground chicken
  • 11/2 teaspoons chili powder
  • 3/cup salsa
  • 1 bag (10 ounces) chopped romaine lettuce
  • 2 cups baked tortilla chips
  • 1/cup shredded reduced-fat Mexican cheese blend
  • 1 medium ripe avocado, pitted and cut into ½-inch chunks
  • 1/cup reduced-fat sour cream
  1. In 12-inch skillet, cook ground beef on medium 4 to 5 minutes or until beef begins to brown, breaking up meat with spatula as it cooks. Stir in chili powder, and cook 1 minute longer. Add ½ cup salsa and cook 3 to 4 minutes to heat through.
  2. Divide lettuce among 4 serving plates. Top each with beef mixture, tortilla chips, cheese, avocado, sour cream, and remaining salsa. Makes 4 main-dish servings.
Each serving : About 405 calories, 28g protein, 21g carbohydrate, 23g total fat (8g saturated), 6g fiber, 86mg cholesterol, 425mg sodium.

Salad in a snap

Pair a quick salad with everything from pasta to pork chops and dinner is served! It all starts with a simple vinaigrette. BASIC VINAIGRETTE In a small bowl, whisk together 3 tablespoons vinegar, 1/2 teaspoon Dijon mustard, and a pinch each of salt and pepper, then slowly drizzle in 1/cup olive oil, whisking until the mixture emulsifies. Change the flavor by using a different vinegar, such as balsamic, sherry, or tarragon, or experiment with your own favorites. BABY ROMAINE WITH FENNEL AND CITRUS Toss together one 5-ounce bag baby romaine, 1 cup thinly sliced fennel, 1 cup jarred citrus segments, 1/2 cup rinsed and drained chickpeas, and 6 thinly sliced radishes. Dressing tip: Use lemon juice or a combination of lemon and lime juice instead of vinegar. GREEK SALAD WITH FETA AND OLIVES Toss together one 5-ounce bag spring mix with herbs, 1 cup grape tomatoes, 1 seedless cucumber cut into 1/2-inch chunks, and 1/2 cup pitted Kalamata olives. Top with 1/cup crumbled goat or feta cheese. Dressing tip: Use tarragon or white wine vinegar. CARROT COLESLAW WITH DRIED CHERRIES AND ALMONDS Toss together one 10-ounce bag shredded carrots, 1 large red pepper cut into 1/4-inch-wide strips, 1/2 cup dried cherries, and 1/2 cup toasted slivered almonds. Dressing tip: Use seasoned rice vinegar and add a teaspoon of toasted sesame oil. APPLE COLESLAW WITH GOLDEN RAISINS AND PECANS Toss together one 16-ounce bag coleslaw mix, 1 Granny Smith apple cored and cut into 1/2-inch chunks, 1/2 cup golden raisins, and ½ cup chopped pecans. Dressing tip: Whisk 1 tablespoon light mayonnaise into basic vinaigrette. SPINACH AND ENDIVE WITH PEARS AND WALNUTS Toss together one 6-ounce bag baby spinach, 2 heads sliced Belgian endive, 1 cored and thinly sliced Bosc pear, and 1/2 cup toasted walnut pieces. Dressing tip: Use raspberry vinegar. chopped salad dressing, chopped salad ideas, chopped salad jamie oliver, chopped salad recipe, chopped salad recipe ruth's chris, chopped salad subway, cobb salad, mexican chopped salad, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Saturday, 18 November 2017

Chopped Salad

Article Categories : Salads & Salad Dressings

Chopped Salad

Chopped Salad

Just fifteen minutes from here to the border—and our lightened-up version of this family-restaurant staple.

Prep : 15 minutes
Cook : 8 minutes

  • 1 pound lean (90%) ground beef or ground chicken
  • 11/2 teaspoons chili powder
  • 3/cup salsa
  • 1 bag (10 ounces) chopped romaine lettuce
  • 2 cups baked tortilla chips
  • 1/cup shredded reduced-fat Mexican cheese blend
  • 1 medium ripe avocado, pitted and cut into ½-inch chunks
  • 1/cup reduced-fat sour cream
  1. In 12-inch skillet, cook ground beef on medium 4 to 5 minutes or until beef begins to brown, breaking up meat with spatula as it cooks. Stir in chili powder, and cook 1 minute longer. Add ½ cup salsa and cook 3 to 4 minutes to heat through.
  2. Divide lettuce among 4 serving plates. Top each with beef mixture, tortilla chips, cheese, avocado, sour cream, and remaining salsa. Makes 4 main-dish servings.

Each serving : About 405 calories, 28g protein, 21g carbohydrate, 23g total fat (8g saturated), 6g fiber, 86mg cholesterol, 425mg sodium.

Salad in a snap

Pair a quick salad with everything from pasta to pork chops and dinner is served! It all starts with a simple vinaigrette.

BASIC VINAIGRETTE In a small bowl, whisk together 3 tablespoons vinegar, 1/2 teaspoon Dijon mustard, and a pinch each of salt and pepper, then slowly drizzle in 1/cup olive oil, whisking until the mixture emulsifies. Change the flavor by using a different vinegar, such as balsamic, sherry, or tarragon, or experiment with your own favorites.

BABY ROMAINE WITH FENNEL AND CITRUS Toss together one 5-ounce bag baby romaine, 1 cup thinly sliced fennel, 1 cup jarred citrus segments, 1/2 cup rinsed and drained chickpeas, and 6 thinly sliced radishes. Dressing tip: Use lemon juice or a combination of lemon and lime juice instead of vinegar.

GREEK SALAD WITH FETA AND OLIVES Toss together one 5-ounce bag spring mix with herbs, 1 cup grape tomatoes, 1 seedless cucumber cut into 1/2-inch chunks, and 1/2 cup pitted Kalamata olives. Top with 1/cup crumbled goat or feta cheese. Dressing tip: Use tarragon or white wine vinegar.

CARROT COLESLAW WITH DRIED CHERRIES AND ALMONDS Toss together one 10-ounce bag shredded carrots, 1 large red pepper cut into 1/4-inch-wide strips, 1/2 cup dried cherries, and 1/2 cup toasted slivered almonds. Dressing tip: Use seasoned rice vinegar and add a teaspoon of toasted sesame oil.

APPLE COLESLAW WITH GOLDEN RAISINS AND PECANS Toss together one 16-ounce bag coleslaw mix, 1 Granny Smith apple cored and cut into 1/2-inch chunks, 1/2 cup golden raisins, and ½ cup chopped pecans. Dressing tip: Whisk 1 tablespoon light mayonnaise into basic vinaigrette.

SPINACH AND ENDIVE WITH PEARS AND WALNUTS Toss together one 6-ounce bag baby spinach, 2 heads sliced Belgian endive, 1 cored and thinly sliced Bosc pear, and 1/2 cup toasted walnut pieces. Dressing tip: Use raspberry vinegar.