Best Chopped Salad To Go Recipes

CHOPPED SALAD TO GO

Chopped Salad to Go image

Toss together our smart take on an on-the-go salad in just 10 minutes in the a.m. You'll thank yourself at noon when you're enjoying turkey, bacon and crunchy fresh veggies.

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 1 serving

Number Of Ingredients 7

Ingredients

1 Tbsp. MIRACLE WHIP Light Dressing
2 Tbsp. KRAFT Lite House Italian Dressing
2 cups chopped lettuce
1/4 cup chopped tomatoes
1 Tbsp. chopped red onions
3 slices OSCAR MAYER Natural Applewood Smoked Turkey Breast, chopped
1 slice OSCAR MAYER Natural Smoked Uncured Bacon, cooked, chopped

Steps:

Mix dressings in 3-cup resealable container; top with layers of remaining ingredients. Seal container.
Refrigerate until ready to serve.
Shake container to evenly coat salad with dressing.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g

RUTH'S CHRIS STEAKHOUSE CHOPPED SALAD -- COPYCAT RECIPE

Ruth's Chris Steakhouse Chopped Salad -- Copycat Recipe image

This is just one of my all-time favorite salads that is famous on the menu at all Ruth's Chris Steakhouses. The recipe is a copycat and if you ask me, it is the real deal. It is so delicious with the chopped lettuces, hearts of palm, bacon, eggs, blue cheese and the creamy lemon basil dressing! I could eat a gallon at a time! Enjoy!

Provided by Roz Corieri Paige | La Bella Vita Cucina

Categories Salads

Time 25m

Number Of Ingredients 19

Ingredients

8 packed cups iceberg lettuce, sliced in 1/4″ julienned slices
1 packed cup spinach, chopped
1 packed cup radicchio, sliced very thin
1/3 medium red onion, sliced very thin and then halved
1/4 cup chopped green olives
1 cup crumbled blue cheese
1 can artichoke hearts, drained, and using just the chunky ends, cut ends into 1/4″ chunks, saving the layered portion of the hearts for another recipe or salad (I added this ingredient and it's fantastic)
1-14 oz.can hearts of palm, drained, and cut into 1/4″ chunks
6 oz. fresh mushrooms, chopped
8 slices of super-thick smoked bacon, cooked until dark brownish-red, fat drained, cut into 1/4″ bits
4 hard-boiled eggs, cut into 1/4″ chunks
1-1/2 cups crispy, dried fried onion rings, crumbled and used to top the salad
garnish: cherry tomatoes cut in half
freshly cracked black pepper and salt to taste
2 cups sour cream
4 Tbsps. freshly squeezed lemon juice
½ cup freshly chopped basil
1/2 tsp. garlic powder
seasoned salt and pepper to taste

Steps:

In a very large bowl, combine lettuce, spinach, radicchio, red onions, green olives, mushrooms, eggs, hearts of palm and bacon; toss well.
Add crumbled blue cheese and about 1/2 of Lemon Basil Dressing; toss until well mixed.
Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
Combine all ingredients, add seasoned salt and garlic powder to taste.
Mix well; refrigerate until serving.
Refrigerate any leftover dressing.

CHOPPED SALAD

Chopped Salad image

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 0

Ingredients

Steps:

Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.

CHOPPED SALAD

Chopped Salad image

A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don't toss everything together until just before serving - and, preferably, do so at the table for maximum impact.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 lemon
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 romaine hearts (about 1 pound), trimmed and torn into bite-size pieces
1 cup cherry tomatoes, halved
3/4 cup (about 6 ounces) chopped cooked bacon
3/4 cup thinly sliced cucumber
1/2 cup crumbled blue cheese or feta
1/4 cup thinly sliced scallions
1 ripe avocado, pitted, peeled and sliced
2 hard-cooked (or jammy) eggs, quartered

Steps:

Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.