Sunny Vegetable Salad Recipes
SUNNY VEGETABLE SALAD
This is hands-down my favorite recipe to make for any family dinner. Sunny vegetable salad is too good for words, you'll see when you make it. It does take a bit of work doing everything from scratch (particularly the broccoli and cauliflower), but I guarantee you'll run out every time because everyone goes for seconds. I posted this recipe as it originally was, but my family always makes it with 1/3 cup instead of a 1/2 cup sugar and it's just as good.
Provided by Jeff Hammer
Categories Cauliflower
Time 1h40m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- In a large salad bowl, toss broccoli, cauliflower, cheese, onion and raisins.
- In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat.
- Cover and refrigerate for 1 hour.
- Sprinkle with bacon and sunflower seeds.
SUNNY VEGETABLE SALAD
Great way to get your veggies in! Our family loves this and is a tradition at our Easter Brunch. Tastes great when made with healthier ingredients ie:sugar substitute,turkey bacon and fat free mayonaise
Provided by lorilou2
Categories Cauliflower
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In large serving bowl, toss broccoli, cauliflower , onion and cheese. In a small bowl whisk the dressing ingredients until smooth. Pour over veggies and toss well until evenly distributed. Cover and refrigerate until ready to serve.
- Just before serving sprinkle bacon and sunflower kernels over the top.
Nutrition Facts : Calories 442.3, Fat 31.7, SaturatedFat 9.2, Cholesterol 41.4, Sodium 513.6, Carbohydrate 29.3, Fiber 3.2, Sugar 16.8, Protein 13.4
SUNNY'S SIMPLE SUMMERTIME COUSCOUS SALAD
Provided by Sunny Anderson
Categories side-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
- Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
- Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.
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