5.Super Italian Chopped Salad

Super Italian Chopped Salad Recipe: How to Make It

 

Ingredients

  • 3 cups torn romaine
  • 1 can (15 ounces) garbanzo beans or chickpeas
  • 1 jar (6-1/2 ounces) marinated artichoke hearts
  • 1 medium green pepper
  • 2 medium tomatoes
  • 1 can (2-1/4 ounces) sliced ripe olives
  • 5 slices deli ham
  • 5 thin slices hard salami
  • 5 slices pepperoni
  • 3 slices provolone cheese
  • 2 green onions
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • Pepperoncini, optional

Directions

  1. In a large bowl, combine the first 11 ingredients. For the dressing in a small bowl, pour the cooking oil, vinegar, salt and pepper. Pour over lettuce; Throw to the shirt. Sprinkle with cheese. Top with pepperoncini if ​​desired.

 

4.Strawberry Salad with Poppy Seed Dressing

Strawberry Salad With Poppy Seed Dressing Exps Sdam17 43225 D12 07 5b 9

 

Ingredients

  • 1/4 cup sugar
  • 1/3 cup slivered almonds
  • 1 bunch romaine, torn 8 cups
  • 1 small onion, halved and thinly sliced
  • 2 cups halved fresh strawberries
  • 1/4 cup mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon sour cream
  • 1 tablespoon 2% milk
  • 2-1/4 teaspoons cider vinegar
  • 1-1/2 teaspoons poppy seeds

Directions

  1. Put the sugar in a small pan; Cook and stir over medium-low heat until melted and caramel about 10 minutes. Stir in the almonds until crisp. Spread on foil to cool.
  2. Place the Roman onions and strawberries in a large bowl. Mix ingredients for dressing; Sprinkle with lettuce. Break the sugar almonds into pieces; Sprinkle over lettuce. Serve immediately.

 

3.Taco Salad for a Large Crowd

Taco Salad for a Large Crowd

 

Ingredients

  • 1-1/2 pounds ground beef
  • 2 envelopes taco seasoning
  • 1 medium head iceberg lettuce
  • 1 package (10 ounces) nacho-flavored tortilla chips
  • 2 pints grape tomatoes
  • 2 cans (16 ounces each) kidney beans
  • 3 cans (2-1/4 ounces each) sliced ripe olives
  • 1-1/2 cups shredded cheddar cheese
  • 1 large sweet onion
  • 2 cans (4 ounces each) chopped green chiles
  • 1-1/2 cups Thousand Island salad dressing
  • 1-1/3 cups salsa
  • 1/3 cup sugar

Directions

  1. In a Dutch oven over medium heat cook the beef with 1 envelope plus 2 tablespoons seasoning taco until no longer pink. Drain.
  2. In a large bowl, combine salad, chips, tomatoes, beans, olives, cheese, onions, peppers and beef mixture.
  3. In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; Pour over the salad and spread.

 

2.BLT Chicken Salad

Blt Chicken Salad Exps Chbz18 12369 C10 19 5b 2

 

Ingredients

  • 1/2 cup mayonnaise
  • 3 to 4 tablespoons barbecue sauce
  • 2 tablespoons finely chopped onion
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper
  • 8 cups torn salad greens
  • 2 large tomatoes, chopped
  • 1-1/2 pounds boneless skinless chicken breasts
  • 10 bacon strips, cooked and crumbled
  • 2 hard-boiled large eggs, sliced

 

Directions

  1. In a small bowl, combine the first 5 ingredients; Mix well. Cover and refrigerate until served. Place the green lettuce in a large bowl. Sprinkle with tomatoes, chicken and bacon; Garnish with eggs. Shed with dressing.

 

1.Grilled Chicken Salad with Blueberry Vinaigrette

Grilled Chicken Salad With Blueberry Vinaigrette Exps Sdjj17 48167 C02 16 2b 2

 

Ingredients

  • 2 boneless skinless chicken breast halves
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup blueberry preserves
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon salt
  • Dash pepper

salads

  • 1 package (10 ounces) ready-to-serve salad greens
  • 1 cup fresh blueberries
  • 1/2 cup canned mandarin oranges
  • 1 cup crumbled goat cheese

Directions

  1. Sprinkle chicken with garlic oil, salt and pepper; Refrigerate for 30 minutes. In a small bowl, mix the vinaigrette ingredients together; Refrigerate covered until served.
  2. Grill the chicken, cover over medium heat until the thermometer reads 165 °, 5-7 minutes per side. Let stand 5 minutes before cutting.
  3. Place the greens on a serving platter; Top with chicken, blueberries and oranges. Type vinaigrette again; Pour over salad. Top with cheese.