GRANDMA Z'S CRUNCH SALAD
Lots of vegetables in a creamy curry dressing. Perfect side dish for a summer BBQ.
Provided by wildcat02
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble.
- Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
- Whisk mayonnaise, sugar, vinegar, and curry powder in a bowl until well blended.
- Pour dressing over vegetables and toss with crumbled bacon and pine nuts.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 16.6 g, Cholesterol 24.8 mg, Fat 24.5 g, Fiber 2.5 g, Protein 7.7 g, SaturatedFat 4.8 g, Sodium 495.3 mg, Sugar 11.9 g
CHRISTMAS CRUNCH SALAD
With its creamy dressing and colorful vegetables, this salad is lovely and refreshing. Make it before you head out caroling, and when you return, guests' compliments will be music to your ears. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine vegetables. Whisk the dressing ingredients until smooth; pour over vegetables and toss to coat. Cover and chill for at least 2 hours.
Nutrition Facts : Calories 121 calories, Fat 11g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 83mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
CRUNCHY CHINESE SALAD
Steps:
- First mix cabbage and onions in a large bowl, set aside.
- Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
- To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
- Toss together all salad ingredients and add dressing, just before serving.
CRUNCH SALAD
This is a bit like a coleslaw, but much more interesting with the combination of the baby vegetables and the shoots.
Provided by Jamie Oliver
Time 10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad.
CRUNCH SALAD
This is a bit like a coleslaw, but much more interesting with the combination of the baby vegetables and the shoots.
Provided by Jamie Oliver
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad.
COLOR CRUNCH SALAD
Steps:
- For the dressing: Add the peanut butter, oil, yogurt and all but a splash of the lemon juice and mix until well combined. Season with salt and pepper and loosen with a little extra olive oil if needed.
- For the salad: Discard any damaged outer leaves of the lettuce and then cut into wedges lengthways, either quarters or sixths if slightly larger than usual.
- Using a sharp knife cut the apple into quarters and discard the core. Carefully cut the apple into thin matchsticks and place in a bowl. Add the reserved splash of lemon juice from the dressing to stop the apple from browning.
- Using a Y-peeler, peel the carrots and cucumber into ribbons and place in the bowl with the apple. Thinly slice the radishes into rounds or half-moons, depending on size, and add to the bowl.
- To serve, generously spread some of the dressing on the bottom of a long serving plate. Arrange the lettuce wedges over the top. Layer around and on top of the lettuce the apples, radishes and carrot and cucumber ribbons. Garnish with the pistachios and pomegranate seeds. Serve with additional dressing on the side.
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