PALOMINO CHOP CHOP SALAD
My favorite entree salad, from Palomino's Restaurants. This is attributed to Palomino Chef Gail Tronnes. Scoured to find this version, posted in the travel section of a university web site.
Provided by deborahk
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Make dressing in a mixing bowl. Whisk egg yolks for 2-3 minutes, then add vinegar, garlic, salt and pepper. Whisk 2-3 minutes. Slowly add oil to emulsify. Refrigerate until needed.
- Combine greens, basil, provolone, garbanzos, salami in a bowl; add ½ cup dressing. Toss to combine. Add parmesan, turkey, and toss.
- Place salad on plate; top with tomato. Serve with pepper mill. The restaurant offers this as 1 large serving but with crusty bread and a cold drink it is a very nice dinner for 2. Also great side for 4-6 servings.
CHOP CHOP SALAD
Provided by Trisha Yearwood
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the base herb vinaigrette: Pour the vinegar into a mixing bowl. While whisking, slowly pour in the olive oil. Once the vinaigrette is emulsified, stir in the parsley, chives, salt and pepper.
- For the sweet Dijon vinaigrette: Whisk the mustard and honey into the base herb vinaigrette.
- For the chop chop layered salad: Pour the sweet Dijon vinaigrette into a large, clear bowl.
- Top the vinaigrette with the quinoa. Sprinkle the green cabbage ribbons on top of the quinoa in an even layer. Layer the corn on top of the cabbage. Follow with a layer of crumbled bacon. Arrange the tomatoes in a tall mound in the center of the bacon. Surround the mound with the salad greens. Sprinkle the salad with kosher salt and freshly cracked black pepper. Working up from the bottom, gently toss the layers of the salad to coat all components in the vinaigrette. Serve immediately.
CHOP CHOP SALAD
The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you're eating a salad with a Caesar dressing.
Provided by Julie Mayfield
Categories HarperCollins Salad Salad Dressing Avocado Tomato Paleo Bacon Chicken Dairy Free
Yield 6-8 servings
Number Of Ingredients 13
Steps:
- In a food processor or blender combine all the dressing ingredients and puree. Add more oil if you want a thinner consistency.
- Place all the chopped salad ingredients in a large bowl and toss with the dressing. It's that easy!
- Note
- If you want to make the salad ahead of time, assemble everything except the avocado and dressing. Then stir in the avocado at the last minute and toss everything with the dressing.
- Variations
- Try prosciutto instead of bacon. Or add some feta cheese (and reduce the amount of dressing).
MAGGIANO'S LITTLE ITALY CHOP SALAD
I tried this last night at Maggiano's and loved it. I prepared this and to my delight found that it is a pretty good imitation of the original. This is a modification of a recipe I found on Recipe Goldmine. I would suggest making "Recipe #239502" instead of pan frying prosciutto, but either works.
Provided by Cook4_6
Categories Salad Dressings
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
- Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
- Serve, topping each portion with garnish.
CHOP CHOP SALAD
Bright, crunchy refreshing summer's harvest salad.
Provided by souplover Sue
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- With a very sharp knife, cut a slice from the bottom and top of the grapefruit, cutting into the fruit. Stand the grapefruit up on a work surface, and slice off the peel and white pith in vertical slices, exposing the fruit segments (cut slightly into the fruit part). Use your knife to gently slice between the exposed white membranes, and loosen the grapefruit segments into a bowl. Pick out any seeds.
- Place the grapefruit sections, jicama, orange bell pepper, cucumber, tomato, green onions, and cilantro into a salad bowl, and toss gently to mix.
Nutrition Facts : Calories 42.3 calories, Carbohydrate 10.2 g, Fat 0.2 g, Fiber 2.5 g, Protein 1.2 g, Sodium 4.7 mg, Sugar 5.1 g
PORK CHOP WITH APPLE AND CELERY ROOT SALAD
For this pork chop recipe, the target temperature for the meat might be lower than what you're used to. That's because we believe that when you invest in delicious, humanely raised pork, you deserve to enjoy it at a juicy, tender medium-rare.
Provided by Claire Saffitz
Categories Bon Appétit Pork Pork Chop Apple Fall Winter Dinner Lettuce Salad Almond Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 21
Steps:
- Pork chop:
- Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it's resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.
- Let pork chop sit at room temperature at least 1 hour for even roasting.
- Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5-8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130°F, 25-35 minutes (use a probe thermometer if you've got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15-20 minutes.
- Salad and assembly:
- While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.
- Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.
- Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don't, and greedily eat both bones in the kitchen before serving others, because you're the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.
SUPER TEX-MEX CHICKEN CHOP SALAD
This festive dish will have you craving it every night of the week. It's colorful and delicious. It's perfect for those hot summer evenings when you don't really want to cook. This recipe is meant to be chopped into small pieces.
Provided by Cassie
Categories Salad
Time 40m
Yield 2
Number Of Ingredients 15
Steps:
- Sprinkle chicken breast evenly with Montreal steak seasoning.
- Melt butter in a frying pan over medium heat; cook chicken until no longer pink in the center and juices run clear, 5 to 10 minutes per side. Remove chicken from pan and cut into small pieces.
- Mix lettuce, chicken, tomato, green bell pepper, jalapeno peppers, green chile peppers, corn, black olives, black beans, and Cheddar-Monterey Jack cheese blend in a large bowl; gently toss.
- Whisk ranch dressing, reserved 3 tablespoons jalapeno juice, black pepper, and garlic powder together in a bowl; drizzle over salad. Toss to coat.
Nutrition Facts : Calories 969.8 calories, Carbohydrate 26.4 g, Cholesterol 121.6 mg, Fat 86 g, Fiber 6.9 g, Protein 25 g, SaturatedFat 23.6 g, Sodium 3593.4 mg, Sugar 11 g
ITALIAN CHOP SALAD IN SHELLS
Enjoy pasta salad appetizer in a new way - perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 36
Number Of Ingredients 8
Steps:
- Cook pasta shells as directed on package; drain and cool.
- Place remaining ingredients except vinaigrette in medium bowl. Pour vinaigrette over salad; toss to coat.
- Stuff shells with salad. Cover and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetize, Sodium 65 mg
CHOP CHOP BREAD SALAD
Steps:
- Preheat a grill or grill pan to high. Drizzle both sides of bread with 3 tablespoons oil and season with salt and pepper. Grill on both sides until nicely marked and somewhat crispy, about 5 minutes. Remove from grill, set aside to cool.
- In a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil. Drizzle in the vinegars, remaining 1 tablespoon of oil and season with salt and pepper. Toss again. Let sit for 15 to 20 minutes in the refrigerator. When ready to serve, cut bread into 1-inch cubes and toss gently with the vegetables. Gently fold in goat cheese and avocado and adjust seasoning, if necessary.
BREADED VEAL CHOP WITH SALAD OF YOUNG GREENS
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield Four servings
Number Of Ingredients 15
Steps:
- To make the veal, preheat the oven to 450 degrees. Combine the bread crumbs, parsley, Parmesan, salt and pepper in a medium-size bowl. Dip the veal chops into the buttermilk and then coat on both sides with the crumb mixture. Spray a large cast-iron skillet with the olive oil and heat over medium-high heat. Add the veal chops, in batches if necessary, and cook until the crumbs begin to brown, about 3 minutes on each side. Place the chops on a baking sheet, as far apart as possible. Bake until the veal is just cooked through, about 15 to 20 minutes.
- Meanwhile, to make the salad, whisk together the garlic, shallots, mustard and vinegar. Whisk in the olive oil and season with salt and pepper. Place the greens in a large bowl. Add the vinaigrette and toss to coat. Divide the veal chops and salad among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 1 gram
AVOCADO & HEARTS OF PALM CHOP CHOP SALAD RECIPE - (4.5/5)
Provided by Bettybug
Number Of Ingredients 16
Steps:
- To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add the oregano, salt, sugar, and black pepper. Pour the oil in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time and refrigerated, just emulsify before using. To toast the pumpkin seeds, place them in an already hot, small saute pan set over medium heat. Stir often, being careful that they don't burn; until you start to hear popping sounds (similar to popcorn) and they being to acquire a nice tan, about 4 to 5 minutes. Remove from the heat and place in a bowl. In a bowl, gently mix the avocado chunks, hearts of palm, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve. The dish can be served as a main salad with a side of toast or pita bread. Or serve it as a side salad to grilled chicken, fish or meat.
GRILLED PORK CHOP AND PINEAPPLE SALAD
Make Grilled Pork Chop and Pineapple Salad tonight. This delicious recipe calls for pork loin, pineapple, mango chipotle dressing, cilantro and more!
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Grill chops 5 to 6 min. on each side or until done (145ºF). Remove from grill; set aside. Add pineapple to grill; cook 2 to 3 min. on each side or until lightly browned on both sides.
- Mix dressing, cilantro, lime zest and juice until blended.
- Slice chops and chop pineapple. Place lettuce on large platter; top with meat and pineapple.
- Drizzle with dressing mixture just before serving; sprinkle with cheese.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
VINEGARED PORK CHOP MILANESE WITH RADISH SALAD
Reminiscent of the kind of flavors you'd find in a salt-and-vinegar potato chip, this quick and easy weeknight dish starts with zizzling a pounded, breaded pork chop in a thin layer of olive oil, and ends with a splash of white vinegar to infuse its crust with a pop of acidity. A salad of radishes, dill, parsley, and shallot introduces a different kind of crunch, one that's bright and fresh.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Working with one chop at a time, pound pork between two pieces of plastic wrap with a meat mallet to between 1/4 inch and 1/2 inch thick. Season generously with kosher salt and pepper. Place flour, eggs, and panko in separate shallow dishes (such as pie dishes). Season all three with kosher salt and pepper. In a small bowl, toss shallot with 1 tablespoon vinegar and a pinch of kosher salt.
- Heat oil in a large cast-iron skillet over medium. Dredge 1 pork chop lightly in flour, then egg mixture, letting excess drip off. Coat evenly with panko. When oil is hot (a piece of panko should sizzle in skillet) but not smoking, carefully lay breaded chop in oil. Cook, undisturbed, until evenly golden brown, 4 to 5 minutes (if browning too quickly, reduce heat to medium-low). Flip and continue to cook until second side is deep golden brown, 4 to 5 minutes more. Transfer to a wire rack set inside a rimmed baking sheet; season with kosher salt. Repeat with second chop.
- Remove skillet from heat and pour out all but 3 tablespoons oil. Stir in remaining 7 tablespoons vinegar, return to medium-high heat, and cook, swirling occasionally, until liquid has almost evaporated, 2 to 3 minutes. Slice pork and return to skillet; spoon pan sauce over top and remove from heat. Toss shallot mixture with herbs, radishes, and a drizzle of oil. Season with kosher salt and pepper. Scatter salad over pork and serve, topped with flaky salt.
DATE NIGHT PORK CHOP WITH APPLE AND ENDIVE SALAD | EPICURIOUS
A honey-shellacked chop, a sharp salad to break through the porky richness, and-best news yet-just one pan and bowl to clean.
Provided by Claire Saffitz
Yield 2 servings
Number Of Ingredients 11
Steps:
- Pat pork chop dry with paper towels; season generously with salt and pepper. Let sit at room temperature 1 hour.
- Heat a medium skillet, preferably cast iron, over medium. Drizzle 1/2 tsp. honey over 1 side of pork chop, then drizzle with 1 Tbsp. oil. Rub all over; repeat on the other side. Cook until deeply browned, about 3 minutes per side. Turn upright onto fat cap and hold with tongs; cook until browned, about 2 minutes. Reduce heat to low; cook 1 more minute on each side (an instant-read thermometer inserted about ½" from bone should register 130°F; cook another minute if needed). Transfer to a cutting board and let rest 10 minutes.
- Add hazelnuts and 2 Tbsp. oil to same skillet; cook over medium-low heat, tossing, until nuts are golden, about 3 minutes. Add shallot; season with salt and pepper. Cook, stirring often, until shallot is softened and browned, about 2 minutes. Add remaining 2 tsp. honey and squeeze in juice from a lemon half; toss well. Remove from heat.
- Cut around apple core to remove flesh in 3 lobes. Thinly slice 2 lobes (do as you will with remaining apple). Toss apple slices, endive, and Parmesan in a medium bowl; season with salt and pepper. Drizzle with remaining 1 Tbsp. oil, squeeze in juice from remaining lemon half, and toss again.
- Cut bone away from pork chop and slice meat 1/2" thick. Arrange on a plate and drizzle juices over. Mound salad alongside and spoon hazelnut mixture over.
GUY'S CHOP CHOP BREAD SALAD
Guy Fieri was making this salad on his Big Bite show one day and it looked really tasty, so I gave it a try with some modifications. Note: Since this recipe contains bread, it will turn soggy if not consumed right away. If you like, you could serve the bread on the side and let the diners help themselves. Also helps should there be any leftovers.
Provided by Lori Mama
Categories Peppers
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place bread cubes on baking sheet and toast until crisp.
- Meanwhile, in a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil.
- Drizzle in the vinegars, oil and season with salt and pepper.
- Toss again.
- Let sit for 15 to 20 minutes in the refrigerator.
- When ready to serve, toss together with the toasted bread cubes.
- Gently fold in goat or Feta cheese, avocado and adjust seasoning, if necessary.
- Serve.
Nutrition Facts : Calories 426.9, Fat 23.8, SaturatedFat 3.6, Sodium 512.3, Carbohydrate 47, Fiber 7, Sugar 2.6, Protein 8.7
CHOP HOUSE SALAD RECIPE
Provided by á-2068
Number Of Ingredients 9
Steps:
- 1. Finely chop spinach and lettuce to fill your salad bowl, leaving room for the additional ingredients. 2. Roast corn in oven (20 minutes at 3. Prepare couscous according to package directions, allow to cool. 4. Cook and crumble bacon. After filling your salad bowl with the spinach and lettuce, put the remaining ingredients in "stripes" on top of the greens. Corn, Tomatoes, Couscous, Bacon, Pepitas, Asiago cheese, Dried Cranberries. Toss all ingredients together at the table and serve. This may be made in a large bowl or in individual salad bowls.
FARMER'S CHOP SUEY (SALAD)
This was my mother's recipe that she cut from a magazine back in the sixties. It always made any meal special. I enjoy freshly ground black pepper on this salad. Veggie amounts can vary according to availability and personal tastes. Prep time varies. I guess-timated figuring my slow chopping time. Cooking time is chilling time.
Provided by Kats Mom
Categories Cheese
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Assemble dressing in a bowl by mixing cottage cheese, sour cream and salt.
- Wash the cucumber well and slice it (peeling is optional).
- Salt the cucumber slices and place in a small bowl.
- Chill the dressing and cucumbers for 1 hour in the refrigerator.
- After chopping and slicing the veggies, drain any liquid from the cucumbers.
- Toss all veggies with the dressing, mixing well.
Nutrition Facts : Calories 139.7, Fat 10.5, SaturatedFat 6.3, Cholesterol 53.4, Sodium 288.2, Carbohydrate 4.5, Fiber 0.6, Sugar 1.2, Protein 7.3
AVOCADO AND HEARTS OF PALM CHOP CHOP SALAD
Steps:
- 1. To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add oregano, salt sugar and black pepper. Pour the oils in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time, just emulsify before using. 2. To toast the pumpkin seeds, place them in an already hot small saute pan, set over medium heat. Stir often, being careful not to burn them, until you start to hear popping sounds (similar to pop corn), and they begin to acquire a nice tanned color, about 4 to 5 minutes later. Remove from heat and place in a bowl. 3. In a separate bowl, gently mix the avocado chunks, hearts of palm slices, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve. This salad can be served as a main salad with a side of toast or pita bread, or it can be served as a side salad to grilled chicken, fish or meat.
BBQ PORK CHOP WITH BEAN SALAD
Team Green Britain ambassador and eco-restaurateur, Jamie Grainger-Smith, is helping inspire and encourage the British public to get greener in the kitchen with simple tips and delicious recipes. Jamie has been working with EDF Energy, Britain's largest producer of low carbon electricity, to develop low carbon recipes which use delicious and locally-grown or seasonal produce to reduce food miles as well as helping to limit the amount of food we throw away.
Provided by harrietrose24
Time 1h25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- For the pork:
- Mix all the ingredients together and use to marinate the pork. Chill for 30 minutes (make the green sauce).
- Heat the gas barbecue (or if cooking inside use a char grill/ridged pan).
- Cook the pork chops over a medium heat turning occasionally until the chops are fully cooked. Test near the bone with a small knife, there should be no pink meat and the juices should run clear. Rest for 10/15 minutes in a warm place.
- For the green herb sauce:
- Place all the ingredients in a small bowl or jug and blitz using a small hand blender (or food processor).
- For the salad:
- Blanch the beans & peas in salted water until tender (about 2 minutes).
- Drain & refresh under cold water. Mix with the other ingredients and season to taste.
- Place on 6 plates, place the pork chops on top and drizzle with green sauce and finish with a few sorrel leaves.
- Chef's Tip - Jamie Grainger Smith comments: "It's easy to think that you can't make a difference on your own but by simply stopping to think before you eat and drink, you can! I've been working with Team Green Britain to show how simple changes such as looking at where your food comes from, eating what's in season or visiting a local butcher or deli can make your cooking more fun, more sustainable and even more delicious."
CHOP SALAD WITH DRIED CRANBERRIES AND RICOTTA SALATA
The only knife needed here is to prepare this salad. It all chopped small enough so no need to set a knife to use while eating. Ricotta Salata is one of Italy's most unusual and least understood sheep's milk cheeses. This snow-white variation of Ricotta originated in Sicily. Spongy and smooth, Ricotta Salata is a rindless cheese made from lightly salted sheep's milk curd and whey that is pressed and dried even before the cheese is aged for at least three months, giving this pure white cheese a dense but slightly spongy texture and slightly salty, not overly salty or "sheepy." Instead, it boasts a mellow blend of nutty, milky and sweet flavors, with consistency being versatility in cooking. This is not ricotta as Americans have come to know ricotta. In Italian, ricotta simply means ""recooked."" It is a cheese-making process rather than a specific cheese. This ricotta is also a salata, or ""salted,"" cheese. If using feta in place of ricatto salata be sure to soak and rinse in cold water before diced. Try Recipe #91909 & for a dressing Recipe #121271 or fresh lemon juice if keeping the fat out of your food intake.
Provided by Rita1652
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all salad ingredients in a large bowl.
- Pour desired amount of dressing and enjoy!
Nutrition Facts : Calories 104.6, Fat 6.7, SaturatedFat 0.7, Sodium 20.4, Carbohydrate 10.8, Fiber 3, Sugar 4, Protein 3.1
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