Vegetable Nut Salad Recipes

VEGETABLE TOP SALAD WITH WALNUT DRESSING

Steps:

• Make the dressing: Place the walnuts inside a ziptop bag. Use a rolling pin to lightly crush the walnuts into smaller pieces inside the bag. In a large bowl, whisk the walnuts, Cognac, pepper flakes and red wine vinegar with a generous pinch salt. Slowly whisk in the olive oil. Taste for seasoning.
• Make the salad: Pour the dressing over the greens and toss to coat. Drizzle honey in the bottom of a serving bowl. Add the greens. Sprinkle cheese over the top. Serve immediately.

VEGETABLE & NUT SALAD

Steps:

• Combine ingredients.

SPICY VEGETARIAN PEANUT NOODLE SALAD

Steps:

• In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning.
• PLATING: Serve in large serving bowl. Garnish with peanuts.
• BEVERAGE: Sparkling water with fresh lime and lemon.

VEGGIE RIBBON SALAD WITH ANY NUT PESTO DRESSING

Steps:

• Put the nuts in a small dry skillet and cook over medium heat until lightly toasted, about 3 minutes; transfer to a plate to cool.
• Combine the nuts, basil, parsley, garlic and 1/4 teaspoon salt in a food processor and pulse until very finely ground. With the motor running, gradually add the olive oil and process until well combined.
• Use a Y-shaped vegetable peeler to slice the vegetables into ribbons. With the yellow squash and zucchini, it is easiest to slice the sides, working around the core (and then discarding the core). Toss the vegetable ribbons together in a bowl. Add just enough pesto to lightly coat, then add the lemon juice and Parmesan and toss to combine. Serve immediately (any remaining pesto can be kept refrigerated for up to 1 week).

SALAD WITH EGG, NUTS, AND VEGGIES

Steps:

• Place egg in a saucepan; cover with cold water. Bring just to a boil; cover and remove from heat. Let stand 12 minutes, then run under cold water to stop cooking. Peel egg and quarter.
• In the same saucepan, bring 2 inches salted water to a boil. Add green beans and cook until crisp-tender, 3 to 5 minutes. Immediately run under cold water to stop cooking.
• In a small bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Store this dressing in a small airtight container.
• Just before serving, dice avocado and add it to your premade salad, along with egg. Toss with dressing.

FRUIT 'N' NUT TOSSED SALAD

Steps:

• In a large bowl, gently toss the romaine, oranges, grapes and almonds. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

RANCHY FRUIT AND NUT SALAD

Steps:

• Mix salad greens and ranch dressing together in a bowl until evenly coated. Add tomato, cranberries, sunflower seeds, almonds, flax seeds, sea salt, and garlic; mix well. Top with Parmesan cheese.

FRUIT AND VEGETABLE SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise and salt. Stir into pepper mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves.

CHERYL'S VEGGIE-NUT PATTIES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes. Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve.
• Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
• Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs. Add broccoli and cauliflower, blend until finely chopped and incorporated.
• Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed. If mixture is too thick to process, transfer it to a bowl and mix by hand.
• Divide mixture into 4 equal portions and shape into patties.
• Heat oil in a large skillet over medium-high heat. Cook patties in hot oil until browned and heated through, about 2 minutes per side.

VEGETABLE SALAD

Steps:

• Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
• Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.