Recipe by Campbell's Kitchen
"Romaine lettuce is tossed with roasted red peppers, cucumber, celery, olives, balsamic vinaigrette and Pepperidge Farm® Croutons, then sprinkled with black pepper and shaved Parmesan cheese."
Watch video tips and tricks
ribs celery, sliced
chopped roasted red or yellow pepper
seedless cucumber, peeled and chopped
chopped pitted ripe olives
prepared balsamic vinaigrette salad dressing
1 (12 ounce) package
hearts of romaine, rinsed and chopped
1 (6 ounce) box
Pepperidge Farm® Seasoned Croutons or any variety
Freshly ground black pepper
Parmesan cheese shavings
The family raved about this salad and asked me to make it again. I made only one change and that was to use Kalamata olives instead of ripe, black olives.
We were ordering pizza for an impromptu get-together and, since I had little time to prepare, I was looking for an interesting salad to serve with ingredients I already had in my fridge. This salad combo did not look immediately appetizing to me but I was swayed by the reviews to give it a try. I made my own croutons, balsamic vinaigrette, roasted red peppers, and used asiago cheese. Nobody seemed to enjoy it all that much and I would not make it again.
This stands out as one of the better salad recipes I've tried in awhile. Great medley of ingredients that are gratefully just a little different from the same ol' same ol.' I prepared this delicious and pretty salad just as written, adding some artichokes and dressing it with my own Lemon Dijon Vinaigrette just before serving.
I made this for our large extended family for the holidays. Everyone raved about it. I intentionally made extra for the next day. I added the lettuce & croutons just before serving. My family enjoyed it even more. I think that by having all the vegetables & cubed cheese marinade over night was what made it better. This will definatly be our favorite salad choice.
My family and I enjoyed this salad quite a bit for Easter....However, the recipe did not specify a length of time for marinating the veggies; I suggest 30-60 minutes at the most. We traveled and the dressing was on the veggies too long (in my opinion) for about 3 hours; although everything still tasted great. Next time I also plan to use feta cheese instead of the Parm. The salad is quite colorful and festive for a gathering!
This was good and easy to prepare. I omitted the celery and croutons and made my own vinaigrette. I also used a whole head of romaine, because I don't like just the hearts, so mine came out as more of a green salad. I roasted my own pepper and used Kalamata olives; next time I'll add more of both, along with some fresh oregano. This would also be good with feta.
I served this salad with our Christmas Eve dinner & the colors worked perfectly for the holidays. It was gorgeous with the well-placed croutons & cheese on their individual bowls. And besides the presentation, it was just plain delish. With 11 guests, including 3 kids, only 1 bowl came back to the kitchen with anything left in it. That's pretty impressive!
Loved the salad. Had a Mediterranian salad at a local cafe recently. This was very close to it. Delicious. Will be making it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Chop Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 81
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
Chicken broth and stock are heavy hitters for your holiday feast.
Update the classic holiday dish with bacon, red peppers, or almonds.
With a few key ingredients, you can make a delicious stuffing in just 15 minutes.