Best Chop Salad With Dried Cranberries And Ricotta Salata Recipes

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

Ingredients

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 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

Ingredients

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

CLEAN-THE-FRIDGE CHOPPED VEGETABLE SALAD WITH CRANBERRY VINAIGRETTE

Clean-The-Fridge Chopped Vegetable Salad with Cranberry Vinaigrette image

Provided by Robin Miller : Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup broccoli florets
1 cup cauliflower florets
1 cup chopped carrots
1 cup chopped celery
1 cup chopped cucumber
1/2 cup sliced stuffed green olives
2 tablespoons chopped fresh parsley leaves
1/2 cup cranberry sauce, chunky or jellied
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and ground black pepper

Steps:

In a large bowl, combine broccoli, cauliflower, carrots, celery, cucumber, olives, and basil. Toss to combine.
In a small bowl, whisk together cranberry sauce, olive oil, vinegar, and mustard. Season, to taste, with salt and black pepper. Pour mixture over vegetables and toss to combine.

SPRING SALAD WITH DRIED CRANBERRIES, PISTACHIOS AND OLIVES

Spring Salad With Dried Cranberries, Pistachios and Olives image

This is what I came up with today. You can use any nut in place of the pistachios, but I found the taste of the raw pistachios very pleasant in this combonation. Also you can use any kind of green leaf salad. For the olives I used green olives stuffed with almonds. Cooking time actually is part of the preparation time because there is no cooking ...

Provided by Mia in Germany

Categories Avocado

Time 15m

Yield 2 , 2 serving(s)

Number Of Ingredients 14

Ingredients

2 cups lettuce, shredded
4 tomatoes
1/2 avocado
2 tablespoons pistachios, raw
2 tablespoons dried cranberries
6 green olives, pitted
1 tablespoon cider vinegar
1/2 tablespoon lemon juice
1 teaspoon honey
1 tablespoon olive oil
1 tablespoon flax seed oil
1/4 teaspoon cumin, ground
salt, to taste
pepper, to taste

Steps:

Combine honey, cider vinegar, lemon juice, cumin, salt and pepper until smooth.
Add oils and stir until completely emulsified.
Finely chop olives.
Cut avocado and tomatoes into small cubes, add to the dressing, then add shredded lettuce (or whatever green you use).
Add chopped olives, pistachios and cranberries and mix well.
Serve and enjoy!

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