Vegetable Creole Crunch Salad Recipes

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CREOLE VEGETABLES



Creole Vegetables image

This recipe was handed down from my grandmother. It is a family favorite. A great way to use those garden vegetables. To save time, I cut corn from the cob while other vegetables are cooking.

Provided by GOSNYDER

Categories     Side Dish     Vegetables     Tomatoes

Time 1h20m

Yield 6

Number Of Ingredients 12

½ pound bacon
2 tablespoons bacon grease
½ cup finely chopped onion
½ cup finely chopped green bell pepper
2 cups chopped peeled tomatoes
2 cups chopped fresh green beans
¾ teaspoon salt
⅛ teaspoon pepper
1 ½ cups fresh corn kernels, cut from the cob
3 tablespoons all-purpose flour
3 tablespoons water
1 cup evaporated milk

Steps:

  • In a large skillet over medium heat, cook bacon until evenly brown. Set aside, reserving 2 tablespoons bacon fat. Saute onion and green pepper in bacon fat until tender. Stir in tomatoes, green beans, salt, and pepper. Cover, and simmer for 15 minutes. Stir in corn, cover, and continue cooking until vegetables are tender, about 20 minutes.
  • In a small bowl, mix together flour and water. Stir into vegetables, and cook until thickened, about 2 minutes. Remove from heat, and stir in evaporated milk. Crumble bacon over top. Serve immediately.

Nutrition Facts : Calories 201.5 calories, Carbohydrate 21.6 g, Cholesterol 25.9 mg, Fat 9.1 g, Fiber 3.6 g, Protein 10.6 g, SaturatedFat 3.8 g, Sodium 635.8 mg, Sugar 8.4 g

VEGETABLE CREOLE CRUNCH SALAD



Vegetable Creole Crunch Salad image

Make and share this Vegetable Creole Crunch Salad recipe from Food.com.

Provided by Lene8655

Categories     Creole

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

275 g white cabbage, cored and very thinly shredded
2 celery ribs, thinly sliced
1 green pepper, cored, seeded and very thinly sliced
4 green onions, trimmed and thinly sliced
1/2 tablespoon Dijon mustard
1 teaspoon creamed horseradish
1 teaspoon Tabasco sauce
1 tablespoon red wine vinegar
1 tablespoon olive oil
2 tablespoons Greek yogurt
2 tablespoons chopped fresh dill
1 teaspoon caraway seed
salt & freshly ground black pepper
1/2 teaspoon cayenne pepper

Steps:

  • Mix the cabbage, celery, green pepper and salad onions together in a large bowl.
  • Mix the mustard, creamed horseradish, tabasco and vinegar in a small bowl and then gradually whisk in the oil to make a dressing. Stir in the yogurt and season well.
  • Stir the dressing, chopped dill and caraway seeds into the vegetables just before serving so that the cabbage stays nice and crunchy. Dust all over the top with cayenne pepper and serve.

Nutrition Facts : Calories 43, Fat 2.5, SaturatedFat 0.3, Sodium 43, Carbohydrate 5.1, Fiber 2.1, Sugar 2.7, Protein 1.3

CRUNCHY VEGETABLE SALAD



Crunchy Vegetable Salad image

Crunchy Vegetable Salad is a tasty and colorful side dish Linda Russell of Exeter, Ontario frequently puts on her table. "Kids love it!" she relates.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 6

2 cups cauliflowerets
2 cups broccoli florets
2 carrots, thinly sliced
1 small zucchini, sliced
1 small red onion, sliced
1 to 1-1/2 cups Italian salad dressing

Steps:

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

Nutrition Facts : Calories 176 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

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