Crunch Salad Recipes

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GRANDMA Z'S CRUNCH SALAD



Grandma Z's Crunch Salad image

Lots of vegetables in a creamy curry dressing. Perfect side dish for a summer BBQ.

Provided by wildcat02

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 11

1 pound bacon
5 cups chopped broccoli florets
2 cups grapes
1 cup diced celery
1 cup diced jicama
½ cup chopped green onions
1 cup mayonnaise
¼ cup white sugar
2 tablespoons vinegar
½ teaspoon curry powder
1 tablespoon pine nuts, or to taste

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble.
  • Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
  • Whisk mayonnaise, sugar, vinegar, and curry powder in a bowl until well blended.
  • Pour dressing over vegetables and toss with crumbled bacon and pine nuts.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 16.6 g, Cholesterol 24.8 mg, Fat 24.5 g, Fiber 2.5 g, Protein 7.7 g, SaturatedFat 4.8 g, Sodium 495.3 mg, Sugar 11.9 g

CRUNCH SALAD



Crunch Salad image

This is a bit like a coleslaw, but it's much more interesting with the combination of the baby vegetables and the shoots.

Provided by Jamie Oliver

Time 20m

Yield 4 servings

Number Of Ingredients 16

2 handfuls alfalfa and broccoli sprouts
2 handfuls mung bean sprouts
2 handfuls sunflower salad shoots
Mixed edible flowers
1 bunch fresh mint, leaves picked
2 baby courgettes (zucchini), sliced thinly lengthways
2 red chicory, cut in 1/2 then finely shredded
1 bunch baby carrots, sliced thinly lengthways
1/2 fennel bulb, halved and sliced finely
1 bunch French breakfast radishes, sliced lengthways
1 head celery, outer stalks and ends removed, halved and finely sliced lengthways
2 tablespoons French mustard
4 tablespoons creme fraiche
1 tablespoon olive oil
2 to 3 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

Steps:

  • Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad.

CRUNCH SALAD



Crunch Salad image

This is a bit like a coleslaw, but much more interesting with the combination of the baby vegetables and the shoots.

Provided by Jamie Oliver

Time 10m

Yield 4 servings

Number Of Ingredients 16

2 handfuls alfalfa and broccoli sprouts
2 handfuls mung bean sprouts
2 handfuls sunflower salad shoots
Mixed edible flowers
1 bunch fresh mint, leaves picked
2 baby courgettes (zucchini), sliced thinly lengthways
2 red chicory, cut in 1/2 then finely shredded
1 bunch baby carrots, sliced thinly lengthways
1/2 fennel bulb, halved and sliced finely
1 bunch French breakfast radishes, sliced lengthways
1 head celery, outer stalks and ends removed, halved and finely sliced lengthways
2 tablespoons French mustard
4 tablespoons creme fraiche
1 tablespoon olive oil
2 to 3 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

Steps:

  • Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad.

CRUNCHY TOSSED SALAD



Crunchy Tossed Salad image

Count on compliments, not leftovers, when you share this fun, tossed salad at your next gathering. It's so easy to throw together, and someone always asks for the recipe. -Deborah Weisberger, Mullett Lake, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 11

1/2 cup canola oil
1/4 cup sugar
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 large head iceberg lettuce, sliced
6 bacon strips, cooked and crumbled
1/3 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
4 green onions, sliced
3/4 cup chow mein noodles

Steps:

  • In a small bowl, whisk the oil, sugar, vinegar, salt and pepper; shake well. Chill for 1 hour. , Just before serving, in a salad bowl, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl. Whisk dressing and pour over salad; toss to coat. Top with chow mein noodles.

Nutrition Facts : Calories 167 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 280mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

WINTER CRUNCH SALAD



Winter crunch salad image

A crispy, fresh vegetarian salad to use up those winter vegetables

Provided by Good Food team

Categories     Lunch, Starter, Supper, Vegetable

Time 30m

Number Of Ingredients 8

1 x 170g ready-to-bake garlic bread
2heads of chicory
2 celery sticks, cut into thin diagonal slices
1bunch of radishes , trimmed and quartered
50g shelled walnut or pecans, toasted and roughly chopped
2 red-skinned eating apples , cored and cut into slim wedges
175g stilton (or any leftover cheese)
4-5 tbsp ready-made honey and mustard dressing, to serve

Steps:

  • Preheat the oven and cook the garlic bread according to packet instructions.
  • While the bread is in the oven separate the chicory into leaves and toss in a large bowl with the celery, radishes, nuts and apples. Crumble the stilton in large chunks over the top.
  • To finish the salad, cut half the garlic bread into the marked slices. Cut the remainder into chunks and toss into the salad with as much dressing as you like. Serve with the remaining garlic bread on the side.

Nutrition Facts : Calories 450 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.67 milligram of sodium

CHINESE CRUNCH SALAD



Chinese Crunch Salad image

This is so wonderful on a hot day. The addition of chicken pieces makes it a meal in itself, and the browned ramen noodles give it a delicious crunch.

Provided by Kellie in SLO

Categories     < 15 Mins

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 head napa cabbage, sliced thin
5 -6 green onions, chopped
1/4 lb butter
2 (3 ounce) packages Top Ramen noodles, crumbled (discard flavor packet)
1/2 cup sesame seeds
1 (2 ounce) package slivered almonds
1/2 cup oil
1 teaspoon sesame oil
1/4 cup red wine vinegar
1/2 cup sugar
1 teaspoon soy sauce
salt
pepper

Steps:

  • Toss cabbage and green onions together.
  • Melt butter in large skillet.
  • In the melted butter, brown the crumbled ramen with sesame seeds and almonds, being careful not to burn them.
  • Cool.
  • Keep dressing and noodles separate until ready to serve.
  • Toss all ingredients together just before serving.
  • NOTE: You can also add chopped cooked chicken or mandarin oranges if desired.

FRUITY CRUNCH SALAD



Fruity Crunch Salad image

A variety of fruits, nuts, spices and even candies come together in this celebration of flavors and textures nestled in a creamy strawberry yogurt dressing.

Provided by sal

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 11

2 ½ cups strawberry yogurt
¼ cup honey
½ teaspoon ground cinnamon
4 ounces chopped almonds
½ cup chopped cashews
⅓ cup raisins
¼ cup candy-coated milk chocolate pieces
2 large oranges - peeled, sectioned, and cut into bite-size pieces
3 bananas, peeled and sliced
2 cups chopped pears
2 cups chopped grapefruit

Steps:

  • In a large bowl, mix together the yogurt, honey, cinnamon, almonds, cashews, raisins, candy pieces, oranges, bananas, pears and grapefruit. Cover and chill until ready to serve. Sprinkle with nutmeg and cloves before serving, if desired.

Nutrition Facts : Calories 393.1 calories, Carbohydrate 65.2 g, Cholesterol 7.8 mg, Fat 13.3 g, Fiber 6.8 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 100.8 mg, Sugar 48.7 g

CHRISTMAS CRUNCH SALAD



Christmas Crunch Salad image

With its creamy dressing and colorful vegetables, this salad is lovely and refreshing. Make it before you head out caroling, and when you return, guests' compliments will be music to your ears. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 18 servings.

Number Of Ingredients 10

4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflowerets (about 3/4 pound)
1 medium red onion, chopped
2 cups cherry tomatoes, halved
DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1 to 2 tablespoons sugar
1 tablespoon vinegar
Salt and pepper to taste

Steps:

  • In a large salad bowl, combine vegetables. Whisk the dressing ingredients until smooth; pour over vegetables and toss to coat. Cover and chill for at least 2 hours.

Nutrition Facts : Calories 121 calories, Fat 11g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 83mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

CABBAGE CRUNCH SALAD



Cabbage Crunch Salad image

This is a wonderful cabbage salad that offers a good alternative to regular coleslaw. It has a good texture and wonderful taste.

Provided by Angela T

Categories     Vegetable

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 tablespoons toasted sesame seeds
1/2 cup toasted slivered almonds
1/2 head shredded cabbage
4 -5 green onions, finely chopped
1 package chicken-flavored ramen noodles, uncooked crumbled into small pieces
2 tablespoons sugar
3 tablespoons vinegar
1/2 cup light vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 packet seasoning, from noodles

Steps:

  • Combine the first five ingredients.
  • Mix the dressing and add right before serving.

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