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Charlie's Salad Zone, 2696 Despard Street, El Paso, TX (2026)

03/18/2022

Healthy Chicken Cobb Salad

Ingredients
▢2 chicken breasts (12 oz)
▢2 Tbsp oil
▢4 eggs
▢1 large avocado
▢10 grape tomatoes
▢1/2 cup corn, canned
▢1/2 cup blue cheese, crumbled
▢4 cups lettuce or greens of choice

Instructions
Grill the chicken breasts on the stove top for about 10-15 minutes on each side in your choice of oil.
While the chicken is cooking, hard boil the eggs by placing them in 1 inch of water and bringing to a boil.
Once the water is boiling, lower the heat and let simmer for about 10-12 minutes.
Remove the egg shells and cut the eggs into small pieces.
Slice the avocado and cut the tomatoes into halves.
Top each plate of lettuce with sliced or cubed cooked chicken, eggs, avocado, tomatoes, corn, and blue cheese crumbles.
Serve and enjoy!

03/05/2022

Cobb salad

Ingredients
580g pack chicken breasts
300g unsmoked back bacon
1 romaine lettuce, trimmed, washed and roughly chopped
120g radishes, trimmed and finely sliced
2 avocados, chopped
80g Stilton, crumbled
4 hard-boiled eggs, quartered
85g pack watercress
250g cherry tomatoes, halved
For the dressing
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
75ml soured cream
30g Stilton, crumbled

Method
To make the dressing, whisk all the ingredients together until smooth.
Heat a griddle pan. Put the chicken between 2 sheets of clingfilm and bash with a rolling pin to an even thickness of about 1cm, then season and rub with olive oil.
Put the chicken breasts on the hot griddle pan (you may need to cook in batches) and cook for 5 mins. Turn and continue cooking for 5-8 mins or until the chicken is cooked through. Remove and leave to rest for 5 mins, then thickly slice and set aside.
While the chicken is cooking, put the bacon in a nonstick frying pan and fry until crisp. Set aside to cool, then chop into bite-sized pieces.
To assemble the salad, arrange all the ingredients in rows on a large plate or platter. Drizzle with the dressing to serve.
See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

02/14/2022

Autumn Salad with Seasoned Roasted Butternut Squash

Ingredients
For the roasted butternut squash:
3 cups butternut squash cubed
2 tablespoons olive oil
1 to 2 teaspoons Tony Chachere’s Original Creole Seasoning
1 tablespoon maple syrup
For the dressing:
⅓ cup apple cider vinegar
1 tablespoon Dijon mustard
⅔ cup extra virgin olive oil
¼ teaspoon Tony Chachere’s Original Creole Seasoning
For the salad:
Fresh arugula and mixed greens
apples and pears thinly sliced
pomegranate arils
toasted pecans
crumbled blue cheese

Instructions
To roast the butternut squash:
Preheat oven to 425 degrees. Arrange butternut squash cubes onto a baking sheet lined with parchment paper. Separate cubes so that they are not touching and are spread evenly on the baking sheet. Drizzle olive oil, season with the Tony Chachere’s Original Creole Seasoning and drizzle the maple syrup over the top. Roast for about 25 to 30 minutes, or until nicely browned. Remove from oven and let cool slightly.
For the dressing:
In a jar, shake together or whisk together the vinegar, mustard, and oil and Tony Chachere’s Original Creole Seasoning season. Taste and adjust any ingredients as needed.
To assemble the salad:
Using a large platter or large salad bowl, lightly toss together the arugula and mixed greens with the apples and pears. Add the roasted butternut squash over the top and garnish with the pomegranate arils, toasted pecans and the crumbled blue cheese. Serve with the dressing and enjoy!

01/31/2022

Cowboy Caviar

INGREDIENTS
1 can black beans rinsed and drained
1 can black eyed peas rinsed and drained
1 cup tomatoes seeded and finely diced
1 jalapeno seeded and finely diced
1 cup corn can be fresh, canned or thawed from frozen
1 avocado chopped
3/4 cup red and/or orange bell pepper seeded and finely diced
1/2 cup red onion finely diced
1/3 cup cilantro leaves chopped
1/3 cup olive oil
1/4 cup lime juice
1 tablespoon honey
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper to taste

INSTRUCTIONS
Place the beans, black eyed peas, tomatoes, jalapeno, corn, avocado, bell pepper, onion and cilantro in a large bowl.
In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
Pour the dressing over the bean mixture and toss gently to coat. Serve as a salad or with chips.
NOTES
Make ahead instructions: Assemble according to instructions, except omit the avocado. Refrigerate for up to 8 hours. Add the avocado right before serving

01/25/2022

All the Good Veggies Detox Salad

Ingredients
Lemon-Parsley Dressing:
1/3 cup avocado oil
1/3 cup fresh lemon juice
1/2 cup fresh parsley
2 tsp stone ground mustard
2 tsp pure maple syrup
1 pinch sea salt, to taste
Detox Salad:
1/2 cup raw almonds, roasted and chopped
2 cups baby kale
2 cups red cabbage, thinly sliced
2 cups broccoli florets, finely chopped
2 carrots, peeled and grated
1/2 red bell pepper, cut into match sticks
3 radishes, thinly sliced
4 stalks green onion, chopped
1 large avocado, diced

nstructions
Make the Lemon Parsley Dressing:
Add the ingredients for the lemon-parsley dressing to a blender and blend until well-combined. Set aside until ready to use.
Make the Salad:
Preheat the oven to 375 degrees F and spread the almonds on a baking sheet. Roast 5 minutes, until golden-brown. Transfer to a cutting board and chop once cool enough to handle.
Add the ingredients for the salad to a large mixing bowl. Drizzle desired amount of lemon-parsley dressing over the salad and toss until everything is well-coated. Serve immediately as an entree in bowls!

01/21/2022

Simple Butter Lettuce Salad

Ingredients
2
Heads butter lettuce, roughly chopped
1 cup
Castelvetrano olives, pitted, cut in half
1/2 cup
Panko
2 tbsp
Butter (or olive oil)
1/4 cup
Chives, minced
2 oz
Manchego cheese, grated
Freshly ground pepper
Apple Cider Vinaigrette
1/4 cup
Apple cider vinegar (unfiltered)
2 tbsp
Honey
2 tbsp
Olive oil

Method
In small bowl whisk together ingredients for the dressing, set aside.
In a small skillet set over medium heat, melt butter and add panko. Stir often until panko is golden brown in color.
Arrange butter lettuce on a large platter, shave manchego over lettuce and add olives, panko and chives. Drizzle with dressing right before serving and enjoy!
** If you dress this salad too soon, the panko will get soggy. We recommend saving the panko until after it is dressed and sprinkle it on right before serving.

01/10/2022

AUTUMN APPLE SALAD WITH A MAPLE VINAIGRETTE

INGREDIENTS
▢2 cups baby spinach, raw
▢¼ cup dried cranberries
▢¼ cup pecans, halved
▢2 tbsp feta cheese
▢½ granny smith apple , sliced
▢½ fuji apple , sliced
▢2 slices bacon , cooked and chopped
MAPLE DIJON VINAIGRETTE
▢2 tbsp extra virgin olive oil
▢1 tbsp apple cider vinegar
▢1 tbsp maple syrup
▢1½ tsp dijon mustard
▢salt & pepper to taste

INSTRUCTIONS
Make Dressing: Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix.
Layer Salad: Add the spinach to a medium size bowl or plate.
Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.
Dress and Toss: Drizzle the salad dressing over the top of the salad, toss and serve.

01/05/2022

Summer Vegetable Salad

Ingredients
Salad
▢2 tomatoes 1 cup diced
▢½ cucumber 1 cup diced
▢1 red bell pepper 1 cup diced
▢½ red onion ½ cup chopped
▢½ cup diced feta 125 g
Dressing
▢2 Tbsp olive oil 30 mL
▢¼ cup fresh parsley 15 g
▢1 tsp lemon juice 5 mL
▢½ tsp oregano
▢½ tsp honey
▢1 clove garlic minced
▢Pinch of salt and pepper

Instructions
Salad: Chop all salad ingredients into equal-sized blocks. Toss together in a large bowl.
Dressing: Whisk together the dressing ingredients.
Assemble: Add the dressing to the salad, tossing to evenly coat. For tastiest results, let chill in the refrigerator for 1 hour prior to serving.
Tips & Tricks
Store leftovers in an airtight container in the fridge for 3 to 5 days.

12/29/2021

EASTER SALAD

INGREDIENTS
For the Salad
▢1 cup slivered almonds
▢12 ounces mixed spring greens
▢16 ounces strawberries, washed, hulled, & sliced
▢4 ounces crumbled goat cheese
For the Lemon Honey Vinaigrette
▢½ cup sunflower, safflower, OR extra-virgin olive oil (neutral-flavored)
▢5 tablespoons freshly-squeezed lemon juice
▢2 tablespoons honey
▢¼ teaspoon sea salt, plus additional to taste
▢Freshly ground black pepper, to taste
▢1 teaspoon poppy seeds, optional

INSTRUCTIONS
Adjust the rack to the center position and preheat the oven to 350°. Spread the slivered almonds on a sheet pan and bake for 5 to 7 minutes, or until fragrant and light brown, watching carefully to prevent burning. Set aside and allow to cool.
To prepare the vinaigrette, measure all of the ingredients into a Mason jar. Tightly screw on the lid and shake vigorously until everything is thoroughly combined. Alternatively, you may whisk the ingredients together in a medium bowl or blend them in a mini food processor or blender.

To assemble the salad, layer the mixed greens, sliced strawberries, toasted slivered almonds, and crumbled goat cheese in a large bowl. Just before serving, dress with your desired amount of Lemon Honey Vinaigrette and toss until the salad ingredients are evenly coated.

12/24/2021

Big Italian Salad

INGREDIENTS
1 cup loosely packed fresh Italian parsley leaves
1 cup loosely packed fresh basil leaves
1/4 teaspoon dried oregano
2 cloves garlic, peeled
1/4 cup red wine vinegar, best quality such as Pompeian Gourmet
3/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
Heaping 3/4 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 teaspoons honey
FOR THE SALAD
1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces
1 large red bell pepper, chopped
1 cup seeded and chopped hothouse cucumbers
1 to 2 carrots, peeled into ribbons
Handful grape tomatoes, halved
Handful pitted olives
Ricotta Salata (see note) or Feta, crumbled to taste

INSTRUCTIONS
Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.
Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.
Note: Nutritional information was calculated assuming 1/2 cup of ricotta salata and all of the dressing was used.

12/19/2021

FATTOUSH SALAD

INGREDIENTS
FATTOUSH SALAD INGREDIENTS:
1 head Romaine lettuce, chopped into bite-sized pieces
1 English cucumber, thinly-sliced
1 small red onion, peeled and thinly-sliced
1 cup diced tomatoes
1 cup loosely-packed chopped fresh mint leaves
4 radishes, thinly sliced
2 to 3 cups pita chips, homemade* or store-bought
ground sumac and freshly-ground black pepper
LEMON DRESSING INGREDIENTS:
1/3 cup extra-virgin olive oil
1/4 cup freshly-squeezed lemon juice
1 large clove garlic, pressed or minced
1 teaspoon sea salt
1 teaspoon ground sumac
(optional: 2-3 teaspoons honey to sweeten, if desired)

INSTRUCTIONS
Make the lemon dressing: Vigorously whisk all ingredients together in a small bowl (or shake together in a mason jar) for 30 seconds. Set aside.
Make the salad: Combine the Romaine, cucumber, red onion, tomatoes, radishes, mint, and half of the pita chips in a large mixing bowl. Drizzle evenly with the lemon dressing, then toss until evenly combined.
Serve: Serve immediately, garnished with the remaining pita chips, plus an extra sprinkle of sumac and freshly-ground black pepper.

12/12/2021

Greek Salad

Ingredients
Deselect All
6 tablespoons freshly squeezed lemon juice

2 cloves garlic, minced

2 teaspoons kosher salt plus more to taste

1 cup extra-virgin olive oil, preferably Greek

2 teaspoons minced fresh oregano

Freshly ground black pepper

1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces

6 ounces calamata olives, about 1 cup

1/2 pound Feta cheese, crumbled

1 English (seedless) cucumber, trimmed, cut into 1 inch chunks

12 ounces vine-ripened cherry tomatoes, halved

1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained

1 green pepper, trimmed, seeded, and diced
Directions
In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

Charlie's Salad Zone

03/18/2022

03/05/2022

02/14/2022

01/31/2022

01/25/2022

01/21/2022

01/10/2022

01/05/2022

12/29/2021

12/24/2021

12/19/2021

12/12/2021

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