Best Kid Friendly Chop Chop Salad With Creamy Blue Cheese Or Butterm Recipes

KID-FRIENDLY CHOP CHOP SALAD WITH CREAMY BLUE CHEESE OR BUTTERM

Steps:

• Chop the lettuce heart into 1 to 2-inch pieces.
• Combine it with the bacon, other vegetables and nuts in a large bowl and toss the mixture well.
• Keep the salad chilled until serving time.
• Toss it again with enough dressing to coat the vegetables and season it with salt and pepper.
• Creamy Blue Cheese Dressing: blend all the ingredients in a food processor until they are well combined, but the mixture is still a little chunky. Transfer the dressing to an airtight container and refrigerate until serving time. Makes 1 1/3 cups.
• Old-Fashioned Buttermilk Ranch Dressing: whisk together all the ingredients in a mixing bowl. Transfer the dressing to an airtight container and refrigerate it until serving, makes 1 1/4 cups.

CHOPPED BLUE CHEESE SALAD

Steps:

• Preheat oven to 375 degrees F.
• Slice each pecan half into three lengthwise pieces.
• Mix together the cinnamon and brown sugar.
• Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
• Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
• Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
• Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
• Slice the green onion.
• Whisk together the vinaigrette ingredients.
• Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
• Add the vinaigrette and toss thoroughly to coat.
• Sprinkle with the chopped onion.
• Break the cooled pecan slices apart and sprinkle them over the salad.
• Serve and enjoy!
• Note: if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it'll still tastes good, though.

CHOP CHOP SALAD

Steps:

• In a food processor or blender combine all the dressing ingredients and puree. Add more oil if you want a thinner consistency.
• Place all the chopped salad ingredients in a large bowl and toss with the dressing. It's that easy!
• Note
• If you want to make the salad ahead of time, assemble everything except the avocado and dressing. Then stir in the avocado at the last minute and toss everything with the dressing.
• Variations
• Try prosciutto instead of bacon. Or add some feta cheese (and reduce the amount of dressing).

KID-FRIENDLY CHEF SALAD

Steps:

• Begin by making the toppings for this chef's salad.
• For hard-boiled eggs, place two to four eggs in a heavy saucepan and cover with cold water.
• Boil for 1 minute, then turn off the heat.
• Cover and let sit for 15 minutes in the hot water.
• Next, drain the hot water and run cold water over the eggs.
• Roll each egg gently to crack the shells, then peel.
• Rinse well, then slice into 4 wedges.
• TIP: For easy peeling, work under a running tap or in a bowl of water.
• For garlic croutons, cut 2 slices of whole wheat bread into 16 squares each.
• In a small microwave-safe bowl, melt the butter on high (about 40 seconds).
• Stir in 1/4 teaspoon of the garlic powder and toss in the bread cubes.
• Arrange the cubes in a single layer on a baking sheet or toaster oven tray.
• Broil for 1 to 2 minutes, checking frequently to prevent burning.
• Turn and brown the other side.
• Transfer to a paper towel to drain and cool.
• TIP: For fun, cut the bread into shapes using miniature cookie cutters.
• For ranch-style dressing, whisk the sour cream, milk, and vinegar in a small mixing bowl.
• Add 1/2 teaspoon of the garlic powder along with the parsley, dill, and a pinch of salt and pepper.
• Chill for at least 30 minutes while preparing the remaining salad ingredients.
• TIP: Ask your child to taste the dressing to see if it needs more salt or pepper.
• Explain that salt helps make the flavor sharper and pepper gives it a bite.
• Whenever a recipe says"salt and pepper to taste," the chef should use her judgement about how much to add.
• To prepare the lettuce, cut 1 and 1/2 inches off the end of the romaine head and discard.
• Break the leaves off and wash in cold water.
• Place in a salad spinner and spin until dry (or pat dry with paper towels).
• Break the leaves into bite-size pieces and place in a large salad bowl.
• TIP: Explain to your kids where the first salad came from.
• Nearly 4,000 years ago, Romans put salt on lettuce and called the new dish herba salata, or salted greens.
• Now the chef is ready to prepare the vegetables.
• Older kids can peel and grate the carrot; wash, peel, and slice the cucumber; and wash and cut the pepper into strips with a knife or into shapes with a mini cookie cutter.
• Wash the tomatoes and remove the stems.
• Place the ham or chicken, cheese, croutons, and hard-boiled eggs in bowls and serve along with a pitcher of the dressing.
• TIP: For a fun summer dinner, set up all the ingredients salad-bar style on a picnic table.
• Next, hand everyone a plate and let them assemble their own salad.
• Parents might make a classic chef salad, and kids could try a face with tomato eyes and grated carrot hair.
• Pour the dressing over the salad or serve on the side for dipping.

PALOMINO CHOP CHOP SALAD

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.