Vegetable Crunch Recipes

CRUNCHY BROCCOLI SALAD

Crunchy Broccoli Salad image

Whether enjoying this as a side dish for dinner or as a healthy lunch, this Crunchy Broccoli Salad is a winner!

Provided by Kimberly Killebrew

Time 15m

Number Of Ingredients 17

Ingredients

6 cups finely chopped broccoli florets and stems ((about 2 large broccoli crowns))
1/2 cup finely diced celery
1/2 cup finely diced carrot
1/3 cup finely diced red onion
1/2 cup raisins
1/3 cup dried cranberries
1/3 cup toasted sunflower seed kernels
For the Cider Coleslaw Dressing:
3/4 cup mayonnaise
1 tablespoon DIjon mustard
2 tablespoons honey
1/4 cup apple cider vinegar
1/4 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon salt

Steps:

Combine the ingredients for the dressing in a bottle and shake to combine until the honey is completely dissolved. Refrigerate until ready to use.
Combine all the salad ingredients in a large bowl, pour the dressing over, and stir to combine. Refrigerate for at least 1 hour before serving, stirring once or twice.

Nutrition Facts : Calories 269 kcal, Carbohydrate 24 g, Protein 4 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 483 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

CHRISTMAS CRUNCH SALAD

Christmas Crunch Salad image

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

Ingredients

4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflowerets (about 3/4 pound)
1 medium red onion, chopped
2 cups cherry tomatoes, halved
DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1 to 2 tablespoons sugar
1 tablespoon vinegar
Salt and pepper to taste

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.

VEGETABLE CRUNCH

Vegetable Crunch image

This is so refreshingly good and so crunchie. A lady in our church brought it to our Homecoming and I just had to have the recipe!

Provided by Bertsy Davenport

Categories < 60 Mins

Time 45m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 5

Ingredients

2 cans mixed vegetables, drained
1 small onion, finely diced
1 cup shredded sharp cheddar cheese
1 cup mayonnaise
1 can sliced water chestnuts

Steps:

Mix all ingredients together and put in 8x8 glass baking dish.
Top with crushed ritz crackers dotted with 1/2 stick oleo.
Bake 350 degrees 30-35 mim.

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