Veggie Confetti Salad Recipes

Steps:

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

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:

• 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:

• 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:

• Combine ingredients.

Steps:

• Salad:.
• Dice all vegetables, and halve cherry (or grape) tomatoes. Cover with dressing.
• Dressing:.
• Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.