Raw Vegetable Salad Recipe With Blue Cheese

NAPA CABBAGE SALAD WITH BLUE CHEESE

Napa Cabbage Salad with Blue Cheese image

Great salad, very tasty and a little different. I got this recipe from my mom.

Provided by Mary

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Blue Cheese Dressing Recipes

Time 25m

Yield 8

Number Of Ingredients 12

Ingredients

¾ cup vegetable oil
¼ cup vinegar
2 tablespoons white sugar
2 cloves garlic, minced
1 teaspoon celery seed
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dry mustard
2 pounds napa cabbage, shredded
8 ounces blue cheese, crumbled
1 cup toasted almond slices
½ cup chopped green onions

Steps:

Combine oil, vinegar, sugar, garlic, celery seed, salt, pepper, and mustard in a jar. Cover tightly with the lid and shake until all ingredients are well blended. Refrigerate until ready to use.
Place cabbage, blue cheese, almonds, and green onions in a large bowl. Pour dressing over the salad just before serving; toss to combine.

Nutrition Facts : Calories 387.2 calories, Carbohydrate 10.6 g, Cholesterol 21.3 mg, Fat 34.9 g, Fiber 2.8 g, Protein 10.1 g, SaturatedFat 9 g, Sodium 552.7 mg, Sugar 5.3 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

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