Description
A fresh and crunchy Crispy Parmesan Chopped Salad packed with romaine, cabbage, and crisp Parmesan cheese crisps. This bold-flavored chopped salad recipe includes a creamy Greek yogurt dressing, perfect for a healthy side or light main course. Great for summer meals, potlucks, or weeknight dinners!
Ingredients
2 cups romaine lettuce, chopped
1 cup green cabbage, chopped
1 cup cucumber, chopped
1/3 cup red onion, chopped
3/4 cup Parmesan cheese, shredded (for crisps)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
2 tablespoons fresh herbs (such as dill, parsley, or chives), chopped
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Place heaping tablespoons of shredded Parmesan on the sheet and flatten into small rounds.
3. Bake for 5 to 7 minutes until golden and bubbling. Let cool completely.
4. Finely chop romaine, cabbage, cucumber, and red onion. Add to a large mixing bowl.
5. In a separate bowl, whisk together yogurt, lemon juice, Dijon mustard, olive oil, garlic, and herbs. Season with salt and pepper.
6. Pour dressing over chopped vegetables and toss well to coat evenly.
7. Crumble cooled Parmesan crisps and gently fold them into the salad.
8. Serve immediately for maximum crunch.
Notes
Use freshly shredded Parmesan for best crisp results.
Keep crisps and dressing separate until ready to serve.
Feel free to add grilled chicken or chickpeas for a protein boost.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg