Crunchy Veggie Salad Recipes

CRUNCHY VEGETABLE SALAD

Steps:

• In a large bowl, combine all ingredients; toss to coat. Refrigerate until serving.

CRUNCHY VEGGIE RANCH EGG SALAD

Steps:

• Place chopped eggs in a medium bowl, and mash gently with a fork until pieces are small and uniform. Add green onions, carrot, celery and peas and toss with a spoon. Top with relish and Hidden Valley® Original Ranch® Dressing and stir. Season with salt and pepper to taste. For school lunch: pack in small reusable container with a side of whole grain crackers or melba toasts for dipping, spreading, or scooping. Or make it into a sandwich with whole grain bread.

CRUNCHY VEGETABLE AND BROWN RICE SALAD

Steps:

• Fill a 2-quart saucepan three fourths full with salted water and bring to a boil. Add rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
• While rice is cooking, cut zucchini, celery, carrot, and bell pepper into 1/4-inch dice. Remove tough stems from arugula and chop leaves. Chop scallions.
• Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch zucchini, celery, carrot, and bell pepper 1 minute. Drain vegetables in a sieve and transfer to ice water to stop cooking. Drain vegetables well.
• In a large bowl whisk together lemon juice, broth, mustard, oil, salt, and pepper. Add rice, blanched vegetables, arugula, and scallions, tossing to combine well, and season with salt and pepper. Serve salad at room temperature.

THE CRUNCHIEST VEGETABLE SALAD

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.

RAW VEGETABLE SALAD

Steps:

• Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble.
• Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
• Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.

CRUNCHY VEGGIE SALAD

Steps:

• In a large bowl, combine the cauliflower, celery, carrot and green pepper. In another bowl, combine the mayonnaise, milk, chives, vinegar, salt and pepper. Pour over vegetables; toss to coat. Serve on lettuce if desired.

SOUTHERN BROCCOLI SALAD

Steps:

• Bring a large saucepan of salted water to a boil.
• Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
• Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
• In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
• Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.

CRUNCHY VEGETABLE SALAD

Steps:

• Wash cauliflower, broccoli, celery and peppers with white vinegar and water to get off any pesticides and dirt. Rinse well and shake to dry.
• Trim celery and peel carrots.
• Cut all vegetables into bite size pieces and place in a large serving bowl.
• Shake dressing and add to vegetables.
• Stir to mix and put in refrigerator until ready to use.
• Stir again before serving.

CRUNCHY VEGETABLE SALAD

Steps:

• In a bowl, mix together the oil, orange juice, mustard paste, salt, lemon juice and white pepper powder.
• Keep aside and keep refrigerated.
• Now, prepare to wonderfully lay out this salad.
• To do so, arrange red cabbage at the bottom of a serving bowl.
• Next put a layer of green cabbage.
• The third layer should be that of carrots, radish and capsicum.
• Top off the salad with a sprinkling of bean sprouts.
• Refrigerate the salad.
• Prior to serving, sprinkle roasted crushed peanuts.
• Shake the dressing very well.
• Lace the salad with the dressing uniformly.
• Serve rightaway.
• Enjoy!