Crunchy Floret Salad Recipes

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CRUNCHY FLORET SALAD



Crunchy Floret Salad image

This pretty combination always gets rave reviews when Mom serves it. She fixes it the night before so that the creamy sweet dressing marinates the vegetables.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 8

3 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
1/2 pound sliced bacon, cooked and crumbled
1 cup mayonnaise
2 to 3 tablespoons sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1-1/2 cups shredded cheddar cheese

Steps:

  • In a large bowl, combine the broccoli, cauliflower and bacon. In a small bowl, whisk the mayonnaise, sugar, vinegar and salt. Pour over salad and mix well. Cover and refrigerate until serving. Stir in the cheese.

Nutrition Facts : Calories 354 calories, Fat 33g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 513mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

CRUNCHY CHINESE SALAD



Crunchy Chinese Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 large head Napa cabbage, chopped
5 green onions, diced
1/2 cup butter
2 packages ramen noodles (discard soup flavoring)
1/2 cup sesame seeds
1 small package sliced almonds
1 cup vegetable oil
1 teaspoon soy sauce
1/2 cup white vinegar
1 cup sugar

Steps:

  • First mix cabbage and onions in a large bowl, set aside.
  • Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
  • To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
  • Toss together all salad ingredients and add dressing, just before serving.

CRUNCHY TRIPLE-GREEN SALAD



Crunchy Triple-Green Salad image

My family flipped over this light and airy salad we had for Easter. DH loves salads, but not asparagus & broccoli, so I created this to get DH to eat more green vegetables. He went back for SECONDS! Although most ingredients can be added to or omitted, it's important to have a base salad of romaine and cabbage to give it that extra crunch. I like the light Sweet/Sour dressing best, but it's also delicious with Caesar dressing, so try other dressings if you like. (For dieters, omit the bacon pieces, almonds, and olive oil; the salad will still be delicious)

Provided by BeachGirl

Categories     Greens

Time 17m

Yield 1 large bowl, 4-6 serving(s)

Number Of Ingredients 15

2 cups shredded green cabbage (or purple or napa cabbage)
2 cups shredded romaine lettuce
1/2-3/4 cup fresh asparagus spear (cut into 1-inch pieces)
1/2-3/4 cup sugar snap pea (not snow peas)
1/2-3/4 cup broccoli floret (coarsely chopped)
2 -4 spring onions, thinly sliced
12 whole grape tomatoes (cut in half)
1/4 cup toasted sliced almonds
2 tablespoons hormel real bacon bits (I use Oscar Mayer or Hormel)
3/4 cup apple cider vinegar
1/4 cup water
1 teaspoon low-sodium instant chicken bouillon granules or 1 chicken bouillon cube
1 tablespoon sugar or 1 tablespoon Splenda granular
1 teaspoon Dijon mustard (I use Grey Poupon)
2 tablespoons extra virgin olive oil or 2 tablespoons canola oil

Steps:

  • SWEET/SOUR DRESSING: Mix all ingredients together and shake well to mix.
  • SALAD: Cut romaine lettuce across the head into 1/2 inch strips. Then cut strips in thirds.With knife, slice very thin slices from head of cabbage, forming long strings; cut cabbage strings into thirds.(Do NOT use food processor or grater for this process, as they won't toss as well with the romaine.).
  • *** Note: The lettuce and cabbage should toss together so well that (after adding all the ingredients) some people may not realize that the salad has cabbage in it.
  • After snapping off tough end, cut asparagus into 1-inch pieces. Microwave on High for 30 seconds. Rinse in cold water and drain.Add to bowl.
  • Remove stings, if any, from sugar snap peas. Microwaveon High for 1 minute. Rinse in cold water and drain well. Add to bowl.
  • Cut florets from top of broccoli. Chop into small pieces. Add to bowl.
  • Add all other ingredients, except tomatoes. Refrigerate.
  • Just before serving, add the tomatoes and most (if not all) of the Sweet/Sour dressing; toss to mix well. Serve within 30 minutes after dressing has been added.
  • ALTERNATE INGREDIENT ADDITIONS: Red bell pepper strips, thawed green peas, cauliflower pieces, radish slices, julienned yellow squash, or thinly sliced and quartered cucumbers. Just keep ingredients light, airy, colorful, and similar in size so that no one ingredient is visually dominant.(Sugar snap peas should be the largest ingredient, and you may cut these in half if you wish.).

CRUNCHY FLORET SALAD



Crunchy Floret Salad image

This pretty combination always gets rave reviews when Mom serves it. She fixes it the night before so that the creamy sweet dressing marinates the vegetables.

Provided by Allrecipes Member

Time 20m

Yield 6

Number Of Ingredients 8

3 cups fresh broccoli florets
1 ½ cups fresh cauliflowerets
½ pound sliced bacon, cooked and crumbled
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
¼ teaspoon salt
1 ½ cups shredded Cheddar cheese

Steps:

  • In a large bowl, combine the broccoli, cauliflower and bacon. In a small bowl, whisk the mayonnaise, sugar, vinegar and salt. Pour over salad and mix well. Cover and refrigerate until serving. Stir in the cheese.

Nutrition Facts : Calories 589.4 calories, Carbohydrate 10.4 g, Cholesterol 69.3 mg, Fat 55.7 g, Fiber 1.8 g, Protein 13.5 g, SaturatedFat 16 g, Sodium 802.9 mg, Sugar 6.1 g

OVERNIGHT FLORET SALAD



Overnight Floret Salad image

Bacon and sunflower kernels lend extra crunch to this colorful combination of onions, cauliflower and broccoli. With its slightly sweet dressing, this salad's a great way to get kids to eat their veggies. -Elizabeth Wenzl Eugene, Oregon

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 8

1 small head cauliflower, broken into small florets (6 cups)
1 bunch broccoli, broken into small florets (4 cups)
1 bunch green onions, thinly sliced
1/2 cup sugar
1/2 cup mayonnaise
1/3 cup cider vinegar
1/2 cup sunflower kernels
6 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the cauliflower, broccoli, onions, sugar, mayonnaise and vinegar. Cover and refrigerate overnight. Just before serving, stir in the sunflower kernels and bacon.

Nutrition Facts : Calories 207 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 186mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.

THE CRUNCHIEST VEGETABLE SALAD



The Crunchiest Vegetable Salad image

A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies, all the while chilling them even further.

Provided by Chris Morocco

Yield Serves 4

Number Of Ingredients 14

For the vegetables:
1/2 English hothouse cucumber, very thinly sliced
4 small radishes, trimmed, very thinly sliced
2 scallions, very thinly sliced
1 pound mixed snap beans (such as green, wax, and/or Romano)
Kosher salt
4 ounces sugar snap peas
For the sesame-lime dressing and assembly:
3 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons toasted sesame seeds
1/4 teaspoon sugar
Kosher salt, freshly ground pepper

Steps:

  • Prepare the vegetables:
  • Place cucumber, radishes, and scallions in a colander set inside a bowl of ice water. Press down on vegetables to submerge. Let soak, stirring occasionally, until very firm and crunchy, at least 15 minutes and up to 1 hour. Drain and pat dry.
  • Meanwhile, cook beans in a large pot of boiling generously salted water just until their color intensifies and they are barely softened, about 1 minute. Using a slotted spoon, immediately transfer to a large bowl of salted ice water (use about 1 Tbsp. salt for every 2 quarts water).
  • Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans. Let vegetables cool; drain and pat dry. Trim beans and remove strings from sugar snap peas. Slice into large pieces on a steep diagonal.
  • Make the dressing and assemble:
  • Whisk lime juice, oil, soy sauce, sesame seeds, and sugar in a large bowl; season dressing with salt and pepper. Add beans and peas and toss to coat. Taste and adjust seasoning if needed. Add cucumber, radishes, and scallions and toss to combine. Transfer to a platter.
  • Do Ahead
  • Beans and peas can be blanched 2 days ahead. Cover and chill. Dressing can be made 2 days ahead. Cover and chill.

CRUNCHY THAI SALAD RECIPE BY TASTY



Crunchy Thai Salad Recipe by Tasty image

Here's what you need: peanut butter, soy sauce, sriracha, cabbage, broccoli floret, red bell pepper, fresh chives, carrot, peanuts, lettuce

Provided by Merle O'Neal

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 10

1 tablespoon peanut butter
1 tablespoon soy sauce
½ teaspoon sriracha
½ cup cabbage, chopped
½ cup broccoli floret, broken up
½ red bell pepper, chopped
½ cup fresh chives, chopped
½ cup carrot, shredded
¼ cup peanuts, chopped
1 cup lettuce

Steps:

  • In a large mason jar, add the peanut butter, soy sauce and sriracha and stir to combine.
  • Add the cabbage, broccoli florets, bell pepper, chives, carrots, peanuts, and lettuce and screw on the lid.
  • Store in the refrigerator until ready to eat, up to 5 days.
  • Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
  • Enjoy!

Nutrition Facts : Calories 514 calories, Carbohydrate 39 grams, Fat 34 grams, Fiber 15 grams, Protein 23 grams, Sugar 15 grams

CRUNCHY CAULIFLOWER SALAD



Crunchy Cauliflower Salad image

Make and share this Crunchy Cauliflower Salad recipe from Food.com.

Provided by Boomette

Categories     Chicken

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup plain yogurt
1/3 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon paprika
salt and pepper, to taste
2 cups small cauliflower florets
1 cup small broccoli floret
1 1/2 cups cooked chicken breasts, cut into strips
1 1/2 cups cherry tomatoes, cut in half
1 cup shredded old Canadian cheddar cheese
1/3 cup thinly sliced red onion

Steps:

  • In a large bowl, combine the yogurt, mayonaisse, lemon juice, paprika and salt and pepper to taste. Add cauliflower, broccoli, chicken, tomatoes, cheese and red onion. Toss gently to coat. Let stand a few minutes before serving.

CRUNCHY FRUIT SALADS



Crunchy Fruit Salads image

Liven up mealtime with this colorful side dish - a crunchy salad full of fruits and veggies made with Cheerios® cereal.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 6

1 large apple or pear, cut into bite-size pieces
1 large stalk celery, sliced
1/4 cup raisins or peanuts, if desired
1/4 cup reduced-fat ranch salad dressing or mayonnaise
Lettuce leaves
1 cup Cheerios™ or MultiGrain Cheerios™ cereal, slightly crushed

Steps:

  • In medium bowl, mix apple, celery, raisins and dressing until blended. Refrigerate until serving time.
  • Just before serving, arrange lettuce leaves in 4 salad bowls or on plates. Spoon apple mixture over lettuce. Top each serving with 1/4 cup cereal. Serve immediately.

Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 7 g, TransFat 0 g

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