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."
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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
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