Best Chopped Salad Wcreamy Garlic Vinaigrette Recipes

Chopped Salad image

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 0

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 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.

Grilled Quail Salad with Creamy Garlic Vinaigrette image

Yield Serves 4 as a first course or light main course

Number Of Ingredients 16

For vinaigrette
1 small garlic clove
1 teaspoon Dijon mustard
1 tablespoon Sherry vinegar
1/4 cup heavy cream
2 tablespoons corn or canola oil
2 tablespoons extra-virgin olive oil
freshly ground black pepper
1 red bell pepper
1 head Boston lettuce
1 bunch watercress
4 ounces white mushrooms (about 6 medium)
4 semiboneless jumbo quail (6 to 8 ounces each)
corn or canola oil for rubbing on quail
freshly ground black pepper
2 teaspoons chopped fresh tarragon leaves

Steps:

Make vinaigrette:
Mince garlic and in a small bowl stir together with mustard, vinegar, and cream. Add oils in a slow stream, whisking until emulsified, and season with pepper and salt.
Roast and peel bell pepper . Cut pepper into 1/4-inch dice. Separate lettuce leaves from head, leaving them whole, and discard coarse stems from watercress. Cut mushrooms into 1/4-inch-thick slices.
Prepare grill.
Halve each quail lengthwise through breast and pat dry. Rub quail lightly all over with oil and season with pepper and salt. Grill quail on a lightly oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until skin is well browned but meat is still pink. (Alternatively, grill quail in a hot well-seasoned ridged grill pan over moderately high heat.)
In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly. Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper. Arrange quail on top of salad and sprinkle with tarragon. Serve remaining vinaigrette on the side.