Raw Vegetable Salad And Big Blue Dipper Recipes

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BIG BLUE BURGERS



Big Blue Burgers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 24m

Yield 4 burgers

Number Of Ingredients 11

1 1/3 pounds ground sirloin
1 tablespoon Worcestershire
A handful chopped flat leaf parsley
1 shallot or boiling onion, minced
1/2 pound crumbled blue cheese
Extra-virgin olive oil, for drizzling
Steak seasoning, or, coarse salt and black pepper
4 crusty rolls, split
Romaine lettuce leaves
Vine ripe tomato slices
Blue cheese dressing (homemade or store bought)

Steps:

  • Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
  • Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.
  • Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

RAW VEGETABLE SALAD



Raw Vegetable Salad image

This is a flavorful and crunchy vegetable salad tossed with peanuts and bacon bits.

Provided by Pamela Brown

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 18

Number Of Ingredients 13

6 slices bacon
3 cups chopped broccoli
3 cups chopped cauliflower
3 cups chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened dried cranberries (such as Craisins®)
1 ½ cups mayonnaise
¼ cup Parmesan cheese
¼ cup white sugar
2 tablespoons grated onion
1 tablespoon white wine vinegar
1 teaspoon salt
1 cup Spanish peanuts

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.

Nutrition Facts : Calories 283 calories, Carbohydrate 15 g, Cholesterol 14.3 mg, Fat 23.3 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 4.4 g, Sodium 373.5 mg, Sugar 10.1 g

RAW VEGGIE PICNIC SALAD



Raw Veggie Picnic Salad image

Raw vegetable salad great for transporting and keeping cold!

Provided by BAGLEYGERRISH

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 15

6 slices bacon
4 cups broccoli florets
1 cup chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened dried cranberries
½ cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
½ cup slivered almonds
¼ cup white sugar
1 teaspoon salt
¼ cup white wine vinegar
2 tablespoons grated onion
¼ cup grated Parmesan cheese
1 ½ cups mayonnaise

Steps:

  • Place bacon in a skillet over medium high-heat, and cook until evenly brown. Drain, crumble and set aside.
  • In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.

Nutrition Facts : Calories 359 calories, Carbohydrate 25.2 g, Cholesterol 17.4 mg, Fat 27 g, Fiber 3.3 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 535.7 mg, Sugar 19.1 g

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