Best Chop Chop Salad Recipes

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PALOMINO CHOP CHOP SALAD



Palomino Chop Chop Salad image

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

3 cups julienne-sliced romaine lettuce
1 tablespoon julienne-sliced fresh basil
2 tablespoons italian provolone cheese, cut in 1/4-inch cubes
1 tablespoon garbanzo beans
2 tablespoons genoa salami or 2 tablespoons wine salami
3 tablespoons powdered parmesan cheese
1/4 cup julienne-sliced smoked turkey breast
chopped tomato (to garnish)
freshly cracked pepper
2 pasteurized egg yolks
3/4 cup balsamic vinegar
3 finely minced garlic cloves
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups olive oil

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



Chop Chop Salad image

Provided by Trisha Yearwood

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon chopped chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons coarse-ground mustard
2 tablespoons honey
2 cups cooked quinoa
4 ounces green cabbage, thinly sliced
1 cup frozen corn, thawed and well drained
8 ounces bacon, cooked and crumbled (about 10 strips)
1 heirloom tomato, chopped
3 cups salad greens
Kosher salt and freshly cracked black pepper

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



Chop Chop Salad image

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

Salad
2 romaine lettuce hearts, washed and chopped into bite-size pieces (about 8 cups)
1 cup cherry tomatoes, quartered
1/4 pound bacon, cooked until crispy and chopped into small pieces
1 1/2 pounds cooked chicken, chopped
2 avocados, pitted and diced
Caesar-ish Dressing
1 avocado, pitted and peeled
4 anchovy fillets, rinsed
Juice of 1/2 lemon
1 clove garlic, peeled and smashed
2 tablespoons extra-virgin olive oil or avocado oil
1 teaspoon Dijon mustard (optional)

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



Maggiano's Little Italy Chop Salad image

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

1/2 head iceberg lettuce, in 1/2-inch dice
1 head romaine lettuce, in 1/2-inch dice
2 plum tomatoes, in 1/2-inch dice
1/2 cup danish blue cheese, crumbled
1/2 cup prosciutto, pan fried until crispy and chopped
Italian dressing (recipe follows)
1 avocado, small dice
1 teaspoon prosciutto, pan fried
1 1/2 teaspoons Coleman's dry mustard (or S&B Oriental Hot Mustard powder)
2 tablespoons granulated sugar (or Splenda)
1/4 cup water
1 1/2 teaspoons garlic, finely minced
2 tablespoons red wine vinegar
1/4 cup white vinegar
salt, to taste
3/4 cup canola oil
1/2 cup virgin olive oil
1/2 teaspoon crushed red pepper flakes (omit if using hot mustard)
1/2 teaspoon whole black peppercorn, fresh ground
1/4 teaspoon fresh oregano (or 3/4 t. dried oregano)
1/2 cup parmesan cheese, grated

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



Chop Chop Salad image

Bright, crunchy refreshing summer's harvest salad.

Provided by souplover Sue

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

1 red grapefruit
1 cup peeled, chopped jicama
1 cup chopped orange bell pepper
1 cup chopped cucumber
1 tomato, chopped
2 green onions, chopped
¼ cup chopped fresh cilantro

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



Pork Chop with Apple and Celery Root Salad image

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

Pork chop:
1 double-cut pork chop (1 1/2-2 pounds)
1 tablespoon Diamond Crystal or 1 1/2 teaspoons Morton kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 tablespoons olive oil
Salad and assembly:
1 large egg yolk
1 garlic clove, finely grated
1/4 cup red wine vinegar
1 tablespoon Dijon or horseradish mustard
1 teaspoon honey
1/2 cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
8 cups torn red leaf lettuce (from about 1 head)
4 cups torn frisée (from about 1 head)
1/2 small celery root (celeriac), peeled, cut into matchsticks (about 2 cups)
1 apple, cut into matchsticks
2 ounces Pecorino, shaved
1/2 cup chopped smoked almonds
Flaky sea salt

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



Super Tex-Mex Chicken Chop Salad image

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

1 whole skinless, boneless chicken breast, halved
2 tablespoons Montreal steak seasoning
2 tablespoons butter
½ head iceberg lettuce, chopped
1 tomato, chopped
½ green bell pepper, cut into 1/4-inch cubes
¼ cup seeded and chopped jalapeno peppers, 3 tablespoon juice reserved
2 tablespoons chopped green chile peppers
¼ cup drained canned corn kernels
¼ cup drained sliced black olives
¼ cup drained and rinsed black beans
½ cup shredded Cheddar-Monterey Jack cheese blend
1 cup ranch dressing
½ teaspoon ground black pepper
¼ teaspoon garlic powder

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



Italian Chop Salad in Shells image

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

1 package (16 ounces) jumbo pasta shells
4 cups chopped romaine
1/2 cup chopped fresh basil leaves
1 cup coarsely chopped cooked chicken
1 large tomato, coarsely chopped (1 cup)
1 medium cucumber, coarsely chopped (3/4 cup)
1 package (3 ounces) Italian salami, chopped
1/3 cup roasted garlic Italian vinaigrette

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



Chop Chop Bread Salad image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

3 (1-inch thick) slices from an 8 by 4-inch sourdough round
4 tablespoons extra-virgin olive oil
Sea salt and freshly cracked black pepper
1/2 cup halved grape tomatoes
3 tablespoons diced red bell pepper
1/2 cup peeled, seeds removed, and diced English cucumber
1 tablespoon minced garlic
1 tablespoon capers
2 teaspoons freshly chopped Italian parsley leaves
3 tablespoons freshly julienned basil leaves
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
1/4 cup goat cheese, crumbled
1 avocado, cut in half, pitted and flesh diced

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



Breaded Veal Chop With Salad Of Young Greens image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield Four servings

Number Of Ingredients 15

1 cup bread crumbs
3 tablespoons chopped Italian parsley
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon kosher salt
Freshly ground pepper to taste
4 veal loin chops, on the bone, pounded
1 cup buttermilk
Olive oil spray
2 cloves garlic, peeled and minced
2 shallots, peeled and minced
1 teaspoon Dijon mustard
1 tablespoon white-wine vinegar
1 tablespoon olive oil
Kosher salt and freshly ground pepper to taste
5 cups mixed greens, like watercress and Boston lettuce

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)



Avocado & Hearts of Palm Chop Chop Salad Recipe - (4.5/5) image

Provided by Bettybug

Number Of Ingredients 16

Vinaigrette dressing:
3 ripe Hass avocados, or about 2 pounds, pulp cut into large chunks
14 oz hearts of palm, or about 1 1/3 cups, drained, rinsed and thickly sliced
1 cup corn kernels, from 2 large freshly cooked ears of corn or thawed and cooked from frozen
1 tbsp red onion, chopped
6 oz cherry tomatoes, or about 1 cup, whole or halved according to your preference
Vinaigrette dressing (see below)
3 tbsp pumpkin seeds, toasted
2 tsp apple cider vinegar
1 tbsp lime juice
1/4 tsp dried oregano
3/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp brown sugar
2 tbsp olive oil
2 tbsp safflower oil

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



Grilled Pork Chop and Pineapple Salad image

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

8 boneless pork loin chops (2 lb.), 3/4 inch thick
1 pineapple, cut into chunks (3/4 inch)
1 cup KRAFT Mango Chipotle Vinaigrette Dressing
2 Tbsp. chopped fresh cilantro
2 tsp. zest and 2 tsp. juice from 2 limes
10 cups tightly packed torn romaine lettuce
1/2 cup KRAFT Shredded Monterey Jack Cheese

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



Vinegared Pork Chop Milanese with Radish Salad image

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

2 bone-in pork chops (about 2 pounds total), fat caps trimmed
Kosher salt and freshly ground pepper
1 cup unbleached all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
2 tablespoons thinly sliced shallot (from 1 small)
1/2 cup distilled white vinegar
1 cup extra-virgin olive oil, plus more for drizzling
1/4 cup packed fresh parsley leaves
1/4 cup packed fresh dill leaves
3 radishes, thinly sliced (about 1/2 cup)
Flaky sea salt, such as Jacobsen, for serving (optional)

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



Date Night Pork Chop with Apple and Endive Salad | Epicurious image

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

1 (1-lb.) bone-in pork loin chop (1"-1 1/2" thick)
Kosher salt
Freshly ground black pepper
3 tsp. honey, divided
5 Tbsp. extra-virgin olive oil, divided
3 Tbsp. skin-on hazelnuts, crushed
1 medium shallot, finely chopped
1 lemon, halved
1 small Pink Lady apple
1 large or 2 small endive, leaves separated
1 oz. Parmesan, shaved, broken into small pieces

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's Chop Chop Bread Salad image

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

1 loaf rustic Italian bread, cut into medium sized cubes
1 cup halved grape tomatoes
1 cup diced red bell pepper
1 cup peeled seeds, removed and diced English cucumber
1 tablespoon minced garlic
1 tablespoon capers
1/4 cup freshly chopped Italian parsley
4 tablespoons freshly julienned basil leaves
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
sea salt and freshly cracked black pepper
1/4 cup goat cheese or 1/4 cup feta cheese, crumbled
1 avocado, cut in half, pitted and flesh diced

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



Chop House Salad Recipe image

Provided by á-2068

Number Of Ingredients 9

Spinach
Romaine lettuce
Roasted Corn
Tomatoes, seeds removed
Couscous
Bacon
Pepitas
Asiago cheese, shredded
Dried Cranberries

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)



Farmer's Chop Suey (Salad) image

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

1 lb cottage cheese
1 lb sour cream
1/2-1 teaspoon salt
1 cup cucumber, sliced
2 cups lettuce, torn in pieces
3 green onions, chopped
1/2 cup radish, sliced
1/2 cup green pepper, sliced
1/2 cup celery, chopped
2 hardboiled egg, chopped
1 -2 cup cherry tomatoes, halved
1/4 cup carrot, shredded, approx. 1 carrot (optional)

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



AVOCADO AND HEARTS OF PALM CHOP CHOP SALAD image

Categories     Salad     Tomato     Avocado

Number Of Ingredients 16

Ingredients
3 ripe Hass avocados, about 2 pounds, cut in half, pit removed, meat scooped out and cut into bite-sized chunks
1 1/3 cups drained, rinsed and sliced hearts of palm, about 14 ounces
1 cup cooked corn kernels, sliced from 2 large freshly cooked ears of corn or thawed from frozen and cooked
1 cup halved cherry tomatoes, may be left whole, about 6 ounces
1 tablespoon chopped red onion
3 tablespoons raw and hulled pumpkin seeds, lightly toasted
For the Vinaigrette
2 teaspoons apple cider vinegar
1 tablespoon fresh squeezed lime juice
2 tablespoons olive oil
2 tablespoons vegetable oil
¾ teaspoon kosher or sea salt, or more to taste
¼ teaspoon oregano
¼ teaspoon brown sugar
¼ teaspoon freshly ground black pepper

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



BBQ Pork Chop with Bean Salad image

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



Chop Salad With Dried Cranberries and Ricotta Salata image

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

1/2 head iceberg lettuce, chopped
1 stalk celery, diced
1 small red onion, diced
1/2 pint grape tomatoes, cut in 1/2
1 cucumber, diced
1/3 cup dried cranberries
1/3 cup walnuts, toasted (or Candied Walnuts)
1/4 lb ricotta salata, diced

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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