24hourgreenvegetablesalad Recipes
TWENTY-FOUR HOUR SALAD
A layered green salad with green peas, celery, bell peppers, Cheddar cheese and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts and seeded cucumbers.
Provided by Jane
Categories Salad Vegetable Salad Recipes
Time P1DT20m
Yield 6
Number Of Ingredients 9
Steps:
- In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
- Cover bowl, and refrigerate for 24 hours before serving.
Nutrition Facts : Calories 639.6 calories, Carbohydrate 11.9 g, Cholesterol 70.4 mg, Fat 59.3 g, Fiber 1.7 g, Protein 17.3 g, SaturatedFat 15.5 g, Sodium 1014.8 mg, Sugar 7.7 g
GREEN VEGETABLE SALAD
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.
Provided by Donna Hay
Categories HarperCollins Salad Vegetarian Fennel Green Bean Brussels Sprout Asparagus Yogurt Buttermilk Herb Anchovy
Yield Serves 4
Number Of Ingredients 17
Steps:
- To make the green dressing, place all the ingredients in a jug and, using a hand-held stick blender, blend until smooth. Place the vegetables in a large bowl and toss to combine. Divide between serving plates and top with the ricotta salata. Drizzle with the dressing and top with the chervil and hazelnuts to serve.
GREEN VEGETABLE SALAD
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cabbage, green beans, spinach and cucumber. Make a dressing of the oil, vinegar, mustard to taste and scallions. Season to taste with salt and pepper and combine with the vegetables.
TWENTY-FOUR HOUR SALAD
Steps:
- Cook egg yolks and lemon juice, over a double boiler, while whisking constantly until slightly thickened. Cool. Whip the cream and mix with egg yolk and juice mixture. Combine grapes, marshmallows and pineapple. Fold in whipped cream mixture. Place in serving bowl and refrigerate for 24 hours.
ANYTIME VEGETABLE SALAD
Provided by Giada De Laurentiis
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl.
- Add the vinegar, oil, herbs, 1 teaspoon of salt, and 3/4 teaspoon pepper to a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
- When you're ready to serve, shake the jar again to re-mix the vinaigrette and pour it over the vegetables. Season with more salt and pepper, if desired.
- Alternate Method: Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil, and thyme, and toss to coat. Season the salad, to taste, with more salt and pepper, and serve.
24 HOUR VEGETABLE SALAD
Make and share this 24 Hour Vegetable Salad recipe from Food.com.
Provided by QueenJellyBean
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place lettuce in the bottom of a bowl about 8 inches in diameter. If desired, sprinkle with salt and pepper.
- Layer mushrooms/broccoli. Then layer carrots.
- Arrange egg slices and bacon over vegetables.
- Top with 1/2 cup of cheese and the green onions.
- For the dressing, combine mayo, lemon juice and dillweed. Spread dressing over the top of salad, sealing to edge of bowl. Sprinkle with remaining cheese.
- Cover and chill for 2-24 hours.
- Before serving, toss to coat the vegetables.
- Sprinkle with additional sliced green onion, bacon bits and or cheese if desired.
Nutrition Facts : Calories 311.5, Fat 25.6, SaturatedFat 7.8, Cholesterol 106, Sodium 463.5, Carbohydrate 11.7, Fiber 1.4, Sugar 3.7, Protein 9.6
FRESH VEGETABLE SALAD
It was such a treat to have a crisp, garden-fresh salad back when Mom didn't have much room in our little icebox to keep produce chilled. This salad is as colorful and festive as it is refreshing. -Ruth Seitz, Columbus Junction, Iowa
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Toss vegetables in a large salad bowl. In a small bowl, combine mayonnaise, sugar and Parmesan cheese; pour over vegetables and toss to coat. Cover and chill. Sprinkle with bacon just before serving.
Nutrition Facts : Calories 262 calories, Fat 24g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 231mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
FRESH GARDEN VEGETABLE SALAD
When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. -Ramona Sailor of Buhl, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.
Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
24-HOUR GREEN VEGETABLE SALAD
Make and share this 24-Hour Green Vegetable Salad recipe from Food.com.
Provided by SouthernBell2627
Categories Pork
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place 3 cups lettuce in bottom of large glass bowl.
- Sprinkle with sugar, salt, and pepper.
- Layer eggs over lettuce.
- Layer peas, remaining lettuce, bacon, and cheese.
- Spread mayonnaise over top.
- Chill for 24 to 48 hours.
- Garnish with green onions.
Nutrition Facts : Calories 930.9, Fat 77.8, SaturatedFat 30.9, Cholesterol 353, Sodium 1510.6, Carbohydrate 20.6, Fiber 2.9, Sugar 7.3, Protein 37.6
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