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Chopped Vegetable Salad

chef.expert's picture
Ingredients
  Romaine lettuce head 1 , rinsed, spun dry, and torn into bite-size pieces to make about 6 cups, loosely packed (Or Use Lettuce Of Choice)
  Romaine lettuce head/Any other lettuce 1 , rinsed, spun dry, and torn into bite-size pieces (6 Cups, Loosely Packed)
  Canned kidney beans 1 Cup (16 tbs), drained, rinsed
  Canned garbanzo beans 1 Cup (16 tbs), drained, rinsed
  Beets 1 Bunch (100 gm), cooked, peeled, and chopped
  Beets 1 Bunch (100 gm), cooked, peeled and chopped
  Carrots 3 Large, chopped
  Celery stalks 3 , chopped
  Fresh ears of corn/1 cup defrosted frozen corn 3 , grilled or boiled and cut off the cob
  Tomatoes 2 Medium, chopped
  Cooked chopped turkey/Poached chicken breast 2 Cup (32 tbs)
  Scallions 1 Bunch (100 gm), chopped
  Finely chopped mixed fresh herbs 1⁄2 Cup (8 tbs) (Such As Parsley, Dill, Basil)
  Finely chopped fresh herbs 1⁄2 Cup (8 tbs) (Mixed Parsley, Dill, Basil)
  Pitted black olives 1⁄2 Cup (8 tbs)
  Low fat ranch dressing/Your favorite purchased low fat dressing 1 1⁄2 Cup (24 tbs)
  Reduced fat ranch dressing/Other purchased low fat dressing 1 1⁄2 Cup (24 tbs)
Directions

MAKING
1) In a large glass bowl, arrange romaine at eth bottom.
2) Layer remaining ingredients on top of the lettuce.
3) Add the dressing on it and toss well.

SERVING
4) Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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