Best Chopped Salad Wcreamy Garlic Vinaigrette Recipes

Chopped Salad With Italian Vinaigrette image

Provided by gailanng

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

6 tablespoons red wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons dried oregano, crumbled
1/2 teaspoon dry mustard
1/2 teaspoon sugar
1 cup olive oil
8 cups chopped iceberg lettuce, one large head
2 1/2 cups diced cooked chicken
1 1/4 cups chopped seeded tomatoes
8 ounces dry salami, chopped
1 cup shredded mozzarella cheese
3/4 shredded provolone cheese
2/3 cup drained canned chick-peas (optional)
1/2 cup chopped fresh basil
3 green onions, sliced thin
1/8 cup olive (black or green sliced-optional)

Steps:

Vinaigrette:.
Whisk first 7 ingredients in bowl to blend; gradually whisk in oil.
Season with salt and pepper. Can prepare vinaigrette 1 day in advance. Cover and refrigerate; bring to room temperature and rewhisk before using.
Salad:.
Mix all salad ingredients in large bowl.
Toss with enough vinaigrette to cover.
Tip: Toss together vinaigrette and salad base at last minute.

Italian Chopped Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon dried Italian seasoning
2 cloves garlic, smashed and chopped
Salt and freshly cracked black pepper
1/2 cup olive oil
1 pound bacon
2 cups ditalini pasta, cooked al dente and cooled
1 cup crumbled gorgonzola
2 hearts romaine, chopped
1/4 small head red cabbage, chopped
1/4 head iceberg, chopped
1 to 2 large tomatoes, chopped
1/2 small red onion, minced

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad.
In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.