3 Perfect Chopped Holiday Salad Ideas

The fall season is upon us! A time of year where food and fun gatherings fill the calendar each week and holiday recipes make their annual appearance. Whether it’s an office party or family event, the same standard items always appear at the potluck table. Choosing the right dish can seem stressful.  A great way to offer a crowd-pleasing course is a fresh and colorful chopped salad! It allows for a way to use a variety of different ingredients catered specifically to everyone’s taste preferences.  Here are a few of our favorite “chops” to give you inspiration for your next get together!

1. The Apple Cider Chop

This is a great option for vegetarians. It’s also a classic array of ingredients that hits your taste buds just right!  (Serves 8 to 10)

Ingredients:

  • 3 Hearts of Romaine
  • 4 cups of shredded cabbage (12 oz bag)
  • 1 cup of dried cranberries or dried apple slices (you can also use both)
  • 1 cup sliced almonds
  • 1 cup gorgonzola cheese or bleu cheese crumbles
  • Salt and pepper to taste

Dressing:

  • 3 tablespoons apple cider vinegar
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons dijon mustard
  • 2 tablespoons of honey
  • 2 tablespoons of water
  • Salt and pepper to taste

Directions:

With your hardwood chef board and a sharp knife, chop the hearts of romaine and layer in a medium bowl. Add shredded cabbage, cranberries, almonds, and cheese.

Dressing: In a separate bowl, whisk together the apple cider vinegar, olive oil, dijon mustard, honey, and water. You can also use a blender or emulsifier.

Pour the dressing over the chopped salad and toss lightly. Sprinkle salt and pepper. To keep this salad as fresh as possible, pour dressing and toss the salad as close to serving time as possible.

2.  The Italian Chop

Also a great option for vegetarians (and vegan friendly without the cheese). With the chickpeas and radicchio in the mix, it’s a very filling salad serving!  (Serves 6 to 8)

Ingredients:

  • 1 head of iceberg lettuce
  • 1 head of radicchio
  • ½ small red onion, diced or sliced
  • 1 pint cherry tomatoes sliced in half
  • 1 can of chickpeas, drained and rinsed
  • 4 oz provolone cheese diced
  • 5 pepperoncini, stemmed and sliced
  • 1 teaspoon of oregano or italian seasoning
  • Salt and pepper to taste

Dressing:

  • 1 ½ tablespoons lemon juice
  • ¼ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • ½ shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 teaspoon of oregano or italian seasoning
  • Salt and pepper to taste

Directions:

On your hardwood chef board, cut the iceberg head in half and core the center. Slice lengthwise into ¼ strips. Repeat the same step for the radicchio. In your hardwood chef bowl, combine the lettuce, radicchio, tomatoes, chickpeas, provolone, and pepperoncini.

Dressing: In a separate bowl, whisk together the lemon juice, olive oil, red wine vinegar shallot, garlic, and oregano. Sprinkle with a touch of salt and pepper.

Drizzle over the chopped salad then add your red onions and oregano. Toss lightly and sprinkle salt and pepper.

 

3.  The Steak Chop

This salad adds a big protein element with slices of flank steak. However, chicken could also be used as a substitute for steak. In any case, it’s a flavorful and delicious bowl for your party guests! (Serves 6 to 8)

Ingredients:

  • Steak:
    • 1 ½ pound of Flank Steak meat
    • Preferred Marinade (Chef’s choice!)
      • ½ cup vegetable oil
      • ⅓ cup soy sauce
      • ¼ cup red wine vinegar
      • 2 tablespoons lemon juice
      • 1 tablespoon Worcestershire sauce
      • 2 cloves of garlic, minced
  • Salad:
    • 6 cups romaine, chopped into strips
    • 2 cups red cabbage, chopped into strips
    • ¾ cup of roasted red peppers (uncooked red bell pepper if you prefer)
    • 1 (15 oz) can of cannellini beans or red kidney beans (or both!)
    • ½ pint cherry tomatoes, sliced in half
    • ¾ cup crumbled feta cheese or fresh parmesan
  • Dressing
    • 3 tablespoons lemon juice
    • ⅓ cup extra virgin olive oil
    • 3 tablespoons red wine vinegar
    • 1 ½ tablespoons dijon mustard
    • 1 clove of garlic, finely chopped
    • 1 teaspoon of oregano
    • Salt and pepper to taste

Directions:

Steak prep:  Mix all the marinade ingredients into a medium-size bowl. Place your flank steak into the bowl, turning to coat the meat a few times. Leave in the marinade and cover. Refrigerate for 6 hours. Preheat the grill to medium-high.  Remove flank steak from the bowl, discard the leftover marinade. Grill the steak on each side for 5 mins or until desired tenderness. Let the meat rest off the heat for 5 mins before slicing.

Salad: In your hardwood chef bowl, toss the chopped romaine lettuce, chopped cabbage, beans, tomatoes, and peppers together.  On your hardwood chef board, slice flank steak in ½ strips, against the grain.

Dressing: In a separate bowl, whisk together the lemon juice, olive oil, red wine vinegar, dijon mustard, garlic, and oregano. Sprinkle with a touch of salt and pepper.

Pour over the chopped salad and toss lightly and sprinkle salt and pepper. Place flank steak strips on top and sprinkle with cheese.

Bon appetit!

 

Did you make one of these chopped salads at home? Share it with us by tagging @hardwoodchef in your social media posts!

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