Sallys Vegetable Salad Recipes

SALLY'S VEGETABLE SALAD

Steps:

• In a large bowl, combine all vegetables and bacon together; chill. , Combine dressing ingredients; pour over vegetables; toss to coat. Cover and refrigerate at least 1 hour before serving.

SALLY'S NAPA CABBAGE SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toast sliced almonds on a baking sheet in the preheated oven until golden brown, 5 to 7 minutes. Let cool 10 minutes.
• Mix toasted almonds, napa cabbage, ramen noodles with seasoning packet, green onions, mayonnaise, sunflower seeds, and sesame seeds together in a large bowl. Refrigerate if not serving immediately.
• Mix sugar, apple cider vinegar, olive oil, and soy sauce together in a separate bowl to make dressing. Pour over the salad just before serving.

SHAVED VEGETABLE SALAD

Steps:

• Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.
• Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.
• Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.

ROASTED VEGETABLES SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Cut the squash vertically down the center and use a spoon to scrape out the seeds. Cut the squash into 2-inch pieces or half-moons. Put on a large baking sheet and toss to combine with the Brussels sprouts, pumpkin seeds, olive oil, turnips, carrots and some salt and pepper.
• Roast the vegetables, stirring once, until caramelized and tender, about 30 minutes. Test for doneness with the tip of a sharp knife; it should go through the vegetables easily. Transfer to a large serving platter, drizzle with the Balsamic Vinaigrette and garnish with the parsley, currants and goat cheese.
• In a medium bowl, whisk together the oil, vinegar, mustard, garlic and salt and pepper to taste until completely combined.

SALLY'S POTATO SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Add the potatoes and boil about 10 minutes, or until cooked thoroughly. Drain the potatoes and let cool.
• Cut the potatoes into halves or quarters, and place in a bowl. Mix all ingredients, except for potatoes, together in a separate bowl. Gently fold in the mayonnaise mixture into the potatoes.

SUNNY VEGETABLE SALAD

Steps:

• In a large salad bowl, toss broccoli, cauliflower, cheese, onion and raisins.
• In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat.
• Cover and refrigerate for 1 hour.
• Sprinkle with bacon and sunflower seeds.

VEGETABLE SALAD MEDLEY

Steps:

• In a small saucepan, bring the sugar, vinegar, oil, salt and pepper to a boil. In a large bowl, combine the remaining ingredients. Add sugar mixture and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. Serve with a slotted spoon.

SALLY'S RED POTATO SALAD

Steps:

• Place unpeeled potatoes in the bottom of a large saucepan; cover with water.
• Bring to a boil, cook until potatoes are soft, about 30-40 minutes.
• Drain; let potatoes cool.
• Cube potatoes and place in a large mixing bowl.
• Add sour cream, mayo and celery; stir to combine all ingredients well.
• Add salt and pepper, to taste.
• Top with papirka.
• Chill.

THE BEST VEGETABLE SALAD

Steps:

• Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

FRESH VEGETABLE SALAD

Steps:

• Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
• Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
• On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
• Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
• Create 3 circular spaces for the beets. Place the 3 beets on the pan.
• Bake for 1 hour until with vegetables begin to crisp and caramelize.
• In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
• Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
• Serve with walnuts and feta.
• Enjoy!

SUNNY VEGETABLE SALAD

Steps:

• In a large salad bowl, toss the broccoli, cauliflower, cheese, onion and raisins. In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour. Sprinkle with bacon and sunflower seeds.

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.

QUICK VEGETABLE SALAD

Steps:

• In a large salad bowl, combine the corn, tomato, celery, cucumber, green pepper and onion. , In a small bowl, combine the remaining ingredients; gently blend into the salad. Serve immediately.