Vegetable Confetti Salad Recipes

Steps:

• Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
• Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
• Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.

Steps:

• Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.

Steps:

• 1. Rinse off the seasoned black beans or use plain black beans. This is important so that the sauce won't be dark. I only had seasoned on hand when I made this recipe so rinse the seasoning off of the seasoned beans.
• 2. Place the drained corn and drained beans into a large mixing bowl.
• 3. Chop up a small red onion into small pieces and put into the bowl. Be sure not to over power the salad with onion.
• 4. Peel and deseed the cucumber and chop it into small pieces and put into the bowl.
• 5. Peel and deseed the avocado, chop it up into small pieces and put into the bowl.
• 6. Deseed the small red, orange, and yellow peppers, chop them up into small pieces and put into the bowl.
• 7. Add approximately 1 teaspoon of celery seed.
• 8. Add salt and pepper to taste.
• 9. Add 2 tablespoons of Marzetti's Original Slaw Dressing.
• 10. Marinate overnight and serve. Presto!

Steps:

• Cook macaroni according to package directions; drain. Rinse with cold water and drain well., In a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper. Add macaroni and remaining ingredients; toss to coat. Refrigerate, covered, 2 hours or until cold.

Steps:

• For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
• Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
• Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

Steps:

• In a large skillet over medium high heat, heat oil and 2 tablespoons chicken broth.
• Cook, stirring the scallions and garlic in the oil/broth mixture for 2 minutes.
• Add remaining chicken broth (1/2 cup) and vegetables; cover and simmer for 20 minutes or until vegetables are cooked.
• Sprinkle with herbs and pepper.

Steps:

• Combine ingredients.

Steps:

• Place mustard in small bowl. Whisk in 2 tablespoons vinegar and orange juice. Gradually whisk in oil. Mix in tarragon, shallot and orange peel. Season dressing to taste with salt and pepper.
• Char bell peppers over gas flamer or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Place in large bowl.
• Bring large pot of salted water to boil. Add lobster tails and cook 10 minutes. Transfer to bowl of ice water and cool. Add green beans to same pot of boiling water and cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer beans to another bowl of ice water and cool. Add potato to same pot of boiling water and cook 2 minutes. Add corn kernels; cook until potato and corn are just tender, about 2 minutes longer. Drain well; add to bowl with peppers. Drain green beans; pat dry with paper towels. Add beans to potato mixture.
• Drain lobster; remove meat from shells. Cut meat crosswise into rounds. (Dressing, lobster and salad can be prepared 4 hours ahead. Cover separately and refrigerate.) Mix lobster with 1 1/2 tablespoons dressing. Mix remaining dressing into salad. Season with salt and pepper.
• Toss greens with remaining 1 tablespoon vinegar. Place on large platter. Mound salad on greens. Arrange lobster over greens and serve.

Steps:

• Mix all ingredients in glass or plastic bowl. Refrigerate any remaining salad no longer than 48 hours.