Buffet Vegetable Salad Recipes

Steps:

• In a small bowl combine the yogurt, lemon juice, garlic and seasonings.
• Cook zucchini and carrots in a pot of water until tender.
• Remove zucchini and carrots and rinse under cool water.
• Slice zucchini and carrots lengthwise into quarters and then cut each quarter in half.
• Arrange lettuce on a serving platter and arrange rows of the zucchini and carrots.
• Toss beans with feta cheese and arrange in rows on the platter as well.
• Cover with plastic wrap and chill.
• To serve, spoon yogurt dressing over zucchini and carrots, and then sprinkle with walnuts.

Steps:

• Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
• Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
• Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
• Sprinkle chopped pecans over salad.

Steps:

• In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon juice.
• In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper to taste. Cover, and refrigerate for 2 hours.