5 chopped salad recipes

Ever since my last month in New York when I discovered Chop’t, a delicious and slightly overpriced salad bar, I have been CRAVING a Chop’t Santa Fe salad. If you know me at all, this is totally unlike me, because if ever offered a salad I respond with Ron Swanson’s eloquent line “I don’t eat food my food eats.”

I decided to run with this craving since it may be the last time I ever enjoy eating vegetables, so I bought all the ingredients I could find that were in it and have been chopping away ever since. I also have looked up future salad possibilities (for when the Santa Fe phase inevitably goes away), so I have included my version of the Chop’t Santa Fe recipe as well as the recipes of four other salads I found on Pinterest.

1. Santa Fe Salad 


– Pepper Jack cheese

– Canned corn

– Grape tomatoes

– Romaine lettuce

– Avocado

– Spicy ranch dressing (and a lot of it)


2. Super Italian Chopped Salad

(from Taste of Home)



– 3 cups torn romaine

– 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

– 1 jar (6 1/2 ounces) marinated artichoke hearts, drained and chopped

– 1 medium green pepper chopped

– 2 medium tomatoes, chopped

– 1 can (2 1/4 ounces) sliced ripe olives, drained

– 5 thin slices hard salami, chopped

– 5 slices pepperoni, chopped

– 3 slices provolone cheese, chopped

– 2 green onions, chopped

– 1/4 cup olive oil

– 2 tablespoons red wine vinegar

– 1/4 teaspoon salt

– 1/8 teaspoon pepper

– 2 tablespoons grated Parmesan cheese

– Pepperoncini, optional


  1. In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired. Yield: 10 servings.


3. Mediterranean Chopped Salad

(from a Farmgirl’s Dabbles)



for the salad:
    • 3 c. halved cherry or grape tomatoes (quarter the tomatoes if they are large)
    • 2 large English cucumbers or 8 smaller Persian cucumbers, diced
    • 2 red bell peppers, seeded and diced
    • 2 large carrots, peeled and thinly sliced into coins
    • 1 large white onion, diced
    • 2 c. rough chopped arugula
    • 6 scallions, thinly sliced
    • 6 large cloves garlic, minced
    • 1/3 c. minced fresh cilantro
    • 1/3 c. minced fresh mint
    • 1/3 c. minced fresh parsley
    • 1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
for the salad dressing:
    • 1/4 c. apple cider vinegar
    • juice and zest of 3 large lemons
    • 1/4 c. extra-virgin olive oil
    • 2 tsp. ground sumac
    • 2 tsp. cumin
    • 1 tsp. cinnamon
    • kosher salt and freshly ground black pepper, to taste
to finish the salad:
  • 1/4 c. toasted pine nuts


for the salad:

In a very large bowl, combine all salad ingredients. Fold to combine.

for the salad dressing:

In a small bowl, whisk together all salad dressing ingredients. Pour over salad and fold to combine. Refrigerate for 1 hour before serving, to let flavors mingle.

to finish the salad:

Gently fold salad to incorporate the dressing again. Add half the pine nuts and fold again. Sprinkle remaining pine nuts over top of salad. Serve.

This salad is most crisp the day it is made, but leftovers can be enjoyed for another day or so. This makes a large amount of salad, great for a big group. Divide all ingredients in half for a smaller salad.

4. Southwestern Chopped Salad

(from the Garden Grazer)



Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Optional: avocado

{For the dressing} click to read more about notes and variations to the dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain vegan yogurt (or avocado or Greek yogurt, etc.)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Recommended: agave/honey, cumin

Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

5. Greek Chopped Salad

(from Recipe.com)



  •  lemon juice
  • 2 tablespoons chopped red onion
  • 3 teaspoons chopped oregano
  • 1garlic clove
  • 1/8  teaspoon salt
  • 1/8  teaspoon pepper
  • 1/8  teaspoon sugar
  • 4 tablespoons olive oil
  • 2 hearts of romaine, chopped into 1/2-inch pieces (8 cups)
  • 1 medium-size cucumber, peeled, seeded and cut into 1/2-inch pieces
  • 2 cups cherry tomatoes, quartered
  • 1 14 ounce can chickpeas, drained and rinsed
  • 1/2 cup chopped parsley
  • 1/3 cup chopped pitted kalamata olives
  • 5 ounces feta cheese, crumbled
1. In a small bowl whisk together lemon juice, chopped red onion, chopped oregano, minced garlic clove, salt, pepper and sugar. Slowly whisk in olive oil.
 2. In a large serving bowl, combine hearts of romaine, cucumber, cherry tomatoes, chickpeas, chopped parsley,kalamata olives and feta cheese Drizzle with dressing and toss well to coat; serve immediately.




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