Raw Vegetable Salad Bowl Recipes

RAW VEGETABLE SALAD BOWL

Raw Vegetable Salad Bowl image

A blast of colourful raw vegetables and a simple salad dressing, come together in this tasty and nourishing vegetable salad bowl. Gluten free and vegan, this salad will make a great side to any meal but I devour this beautiful rainbow for a full meal.

Provided by Ashima

Categories Salad

Time 10m

Number Of Ingredients 13

Ingredients

2 cups mixed lettuce (green and purple)
1 cup arugula leaves
1 cup purple cabbage (shredded)
6 cherry tomatoes (halved)
½ cup cucumbers (sliced)
½ cup carrots (sliced)
2 tbsp almonds (sliced)
1 tbsp chia seeds
2 tbsp pomegranate seeds
2 tbsp olive oil
1 tbsp maple syrup
Salt and black pepper to taste
Juice of 1 lemon

Steps:

In a big bowl, mix together lettuce and arugula leaves
loosely spread around the purple cabbage, cucumber and the cherry tomatoes (with their seed side facing up for a beautiful look!).
Sprinkle the almond slices, pomegranate seeds and chia seeds
To make the salad dressing, add all the ingredients in a jar and shake-shake-shake. Just like that!
Drizzle over the salad.
Take a step back and admire the beautiful colours! (and those lovely vitamins and minerals)
Serve in bowls.

Nutrition Facts : Calories 221 kcal, ServingSize 1 serving

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

Ingredients

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

RAW VEGETABLE SALAD AND BIG BLUE DIPPER

Raw Vegetable Salad and Big Blue Dipper image

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup buttermilk
1/4 cup sour cream
4 ounces, about 1 cup, tangy blue cheese crumbles (recommended: Maytag blue)
Kosher salt and freshly ground black pepper
Radishes, for dipping
Tomatoes, for dipping
Scallions, for dipping
Carrot sticks, for dipping
Celery sticks, for dipping

Steps:

Combine the buttermilk, sour cream, and blue cheese crumbles in a bowl and season with salt and pepper. Arrange the vegetables on a platter and serve with the dipper.

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

Ingredients

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

TIDBIT RAW VEGETABLE SALAD WITH TOASTED SEEDS

Tidbit Raw Vegetable Salad With Toasted Seeds image

Little bits of veggies are so much better than big blocks. Really, its true. I tried a variation of this recipe from the Moosewood Cookbook and was so suprised at the difference chopping, mincing, grating and dicing made to the actual taste of the veggies. This salad is super easy to make and a great change from the same-old lettuce leaves. ps. Variations or omissions of a few ingredients is fine, but the seeds make the salad.

Provided by veg head 4-ever

Categories Vegetable

Time 25m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 19

Ingredients

3 carrots
3 celery ribs
1 head broccoli
1 head cauliflower
1 green bell pepper
1 red bell pepper
1 cup spinach
1 cup red cabbage or 1 cup green cabbage
1 small onion
1 cucumber
1 cup snap peas
1/2 cup radish
1/4 cup fresh basil
salt and pepper
1/2 cup unsalted pumpkin seeds (raw)
1/2 cup unsalted sunflower seeds (raw)
1/4 cup sesame seeds
2 tablespoons seasoning salt (or to taste)
2 tablespoons olive oil

Steps:

Slice, dice, grate and mince all vegetables until they are all in tiny bite size pieces, and toss together in a large bowl.
Heat the olive oil in a large pan.
Season the pumpkin, sunflower and seasame seeds with the seasoned salt.
pan fry the seeds in olive oil and cool on a paper towel.
Toss the seeds with the salad.
serve with your favorite dressing.

Nutrition Facts : Calories 205.6, Fat 11.5, SaturatedFat 1.5, Sodium 86.8, Carbohydrate 22.3, Fiber 7.9, Sugar 7.3, Protein 8.6

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