Best Chopped Romaine Salad Recipes

CHOPPED ROMAINE AND RADICCHIO SALAD

Steps:

• To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
• In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.

CHOPPED ROMAINE SALAD WITH THOUSAND ISLAND DRESSING

Steps:

• Combine first 8 ingredients in medium bowl and whisk to blend. Season dressing to taste with hot pepper sauce, salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
• Place lettuce in large bowl. Toss with enough dressing to coat.

CHOPPED SALAD OF ROMAINE, ARUGULA, DILL AND LEMON

Steps:

• In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.

CHOPPED ROMAINE SALAD

Steps:

• In a large bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add lettuce, and toss to combine. Sprinkle with croutons. Serve immediately.

CHOPPED ROMAINE & CUCUMBER SALAD WITH YOGURT DRESSING

Steps:

• Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won't cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl.
• Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands.
• Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you're ready to toss and serve.
• Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic.
• Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper.
• Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing's too light, spoon on more. Sprinkle with chilies and serve immediately.

CHOPPED ROMAINE SALAD WITH THOUSAND ISLAND DRESSING

Steps:

• Combine first 8 ingredients in medium bowl and whisk to blend. Season dressing to taste with hot pepper sauce, salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.).
• Place lettuce in large bowl. Toss with enough dressing to coat.

CHOPPED ROMAINE SALAD W/ THOUSAND ISLAND DRESSING

Steps:

• 1. Combine first 8 ingredients in medium bowl and whisk to blend. Season dressing to taste with hot pepper sauce, salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
• 2. Place lettuce in large bowl. Toss with enough dressing to coat.

GRILLED ROMAINE AND PORK CHOPPED SALAD

Steps:

• Prepare an outdoor grill to cook directly over medium-high heat.
• To make the dressing, combine all ingredients and whisk vigorously to blend. Set aside.
• Brush the chops lightly with olive oil and season with salt and pepper. Brush the Romaine, onion, bell pepper, corn and cucumber lightly with oil and season with salt and pepper. Place the chops on the grill and cook for 4 to 5 minutes, until golden brown. Flip and cook another 4 to 5 minutes, until they reach an internal temperature of 150 degrees. Transfer to a plate and set aside.
• Put the onion, bell pepper, corn and cucumber on the grill. Cook for 3 to 4 minutes, until lightly charred. Flip and cook for another 3 to 4 minutes, until lightly charred. Leave the corn on until it's lightly charred on all sides. As the vegetables are done, transfer them to a plate and set aside. Place the Romaine halves on the grill, cut-side down, and cook to 4 to 5 minutes, until lightly browned. Flip and cook another 2 to 4 minutes, until lightly browned and wilted. Transfer the Romaine to a plate and set aside.
• With a sharp knife, cut the chops into bite-size pieces and set aside. Cut the onion, bell pepper and cucumber into large dice and set aside. Cut the kernels from the ear of corn and set aside. Split the Romaine halves down the middle, then chop them into bite-size pieces. Place the Romaine in a large salad bowl. Add the pork chops, onion, bell pepper, corn and cucumber. Whisk the dressing well again and pour half of it over the salad. Toss well. Add half of the remaining dressing and the Parmesan and toss well. Add the rest of the dressing if desired and check for seasoning; add salt and pepper if needed. Toss well before serving.

CHOPPED ROMAINE AND RADICCHIO SALAD

Steps:

• To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.