Vegetable Creole Crunch Salad Recipes

VEGETABLE CREOLE CRUNCH SALAD

Vegetable Creole Crunch Salad image

Make and share this Vegetable Creole Crunch Salad recipe from Food.com.

Provided by Lene8655

Categories Creole

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

275 g white cabbage, cored and very thinly shredded
2 celery ribs, thinly sliced
1 green pepper, cored, seeded and very thinly sliced
4 green onions, trimmed and thinly sliced
1/2 tablespoon Dijon mustard
1 teaspoon creamed horseradish
1 teaspoon Tabasco sauce
1 tablespoon red wine vinegar
1 tablespoon olive oil
2 tablespoons Greek yogurt
2 tablespoons chopped fresh dill
1 teaspoon caraway seed
salt & freshly ground black pepper
1/2 teaspoon cayenne pepper

Steps:

Mix the cabbage, celery, green pepper and salad onions together in a large bowl.
Mix the mustard, creamed horseradish, tabasco and vinegar in a small bowl and then gradually whisk in the oil to make a dressing. Stir in the yogurt and season well.
Stir the dressing, chopped dill and caraway seeds into the vegetables just before serving so that the cabbage stays nice and crunchy. Dust all over the top with cayenne pepper and serve.

Nutrition Facts : Calories 43, Fat 2.5, SaturatedFat 0.3, Sodium 43, Carbohydrate 5.1, Fiber 2.1, Sugar 2.7, Protein 1.3

LOUISIANA SUNBURST SALAD

Louisiana Sunburst Salad image

This is a recipe for Louisiana Sunburst Salad. A beautiful salad made famous by the Palace Cafe in New Orleans. There's a lot of special flavors in this salad, but the port poached cranberries are a stand out.

Provided by Lea Ann Brown

Categories Side Dish

Time 30m

Number Of Ingredients 14

Ingredients

For the Salad
4 Tablespoon Dried cranberries (Craisins)
4 Tablespoons Ruby port wine
12 ounces Salad Greens (Mesculin micx, mixed baby lettuces like mache, frisee, radicchio, spinach. or a Spring Mix works well here)
2.25 ounce almonds (sliced, toasted. A small package from the baking section at the grocery store.)
1/2 cup Stilton cheese (crumbled, or blue cheese)
For the Vinaigrette
1/2 cup vegetable oil
1/4 cup Raspberry vinegar
1 Tablespoon water
5-10 dashes Tabasco sauce
1 teaspoon ground cinnamon
1 Tablespoon sugar (or honey)
Salt and pepper to taste

Steps:

Soak the cranberries overnight in the port. Or for at least 6 hours.
To toast the almonds: Preheat oven to 350 degrees. Scatter almonds on a baking sheet covered with parchment paper. Bake them 5 - 7 minutes or until just starting to turn golden and are fragrant. Watch them closely, as they can burn easily.
In a large mixing bowl, or wooden salad bowl, add the oil, water, vinegar, Tabasco, cinnamon and sugar. Whisk until emulsified. Add the lettuce and toss. Season with salt and pepper. You can also add the vinaigrette ingredients to a mason jar and shake the jar to emulsify.
Place the greens on serving plates and garnish with the crumbled cheese, cranberries, and almonds. Serve immediately.

Nutrition Facts : Carbohydrate 18 g, Protein 6 g, Fat 26 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 7 mg, Sodium 171 mg, Fiber 2 g, Sugar 10 g, Calories 328 kcal, ServingSize 1 serving

CRUNCHY VEGETABLE SALAD

Crunchy Vegetable Salad image

Crunchy Vegetable Salad is a tasty and colorful side dish Linda Russell of Exeter, Ontario frequently puts on her table. "Kids love it!" she relates.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 cups cauliflowerets
2 cups broccoli florets
2 carrots, thinly sliced
1 small zucchini, sliced
1 small red onion, sliced
1 to 1-1/2 cups Italian salad dressing

Steps:

In a large bowl, combine all ingredients; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 176 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

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