CHOPPED VEGGIES RECIPES

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VEGGIE CHOPPED SALAD RECIPE: HOW TO MAKE IT



Veggie Chopped Salad Recipe: How to Make It image

My husband's aunt gave me this recipe back in the '80s, and it's been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. —Madeline Etzkorn, Burien, Washington

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 11

3 cups finely chopped fresh broccoli
3 cups finely chopped cauliflower
3 cups finely chopped celery
2 cups frozen peas (about 8 ounces), thawed
6 bacon strips, cooked and crumbled
1-1/3 cups mayonnaise
1/4 cup sugar
2 tablespoons grated Parmesan cheese
1 tablespoon cider vinegar
1/4 teaspoon salt
3/4 cup salted peanuts

Steps:

  • In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.

Nutrition Facts : Calories 308 calories, FatContent 26g fat (4g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 357mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

HEALTHY 8 CHOPPED VEGGIE MIX RECIPE - FOOD.COM



Healthy 8 Chopped Veggie Mix Recipe - Food.com image

You know, Trader Joe's should start paying me to advertise their products. My husband came home recently from a Trader Joe's shopping excursion with a package of 'Healthy 8 Chopped Veggie Mix'. Therefore, allow me to state for the record that this is in fact another Trader Joe's copycat food item. Description on the package: "For salads, sauteeing, or anytime you need fresh veggies." My suggestions in addition: soups, tacos/tostadas and many other Mexican dishes, loaded baked potatoes, wraps, garden veggie juice, etc. I think of this as a deluxe version of mirepoix, except it's easier to spell and the onions decided to take a permanent vacation back to the Languedoc region of France. Make as big of a batch as you want as long as the proportions are equal and the mixture is eaten within a reasonable amount of time before it spoils (the food.com site requires me to type in an amount but the batch can be reduced of course). Not sure about freezing the mixture though...? Use fresh ingredients and don't be tempted to use up those yucky veggies molding in the back of the fridge.

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 cups

Number Of Ingredients 8

1 cup fresh broccoli, coarsely chopped
1 cup carrot, peeled and coarsely chopped
1/2 cup green cabbage, coarsely chopped
1/2 cup red cabbage, coarsely chopped (although I think in an emergency radicchio may make a good substitute)
1 cup jicama, peeled and coarsely chopped (I cheated big time and used raw parsnips)
1 cup green bell pepper, seeded and membrane removed, coarsely chopped (certainly fine with me to substitute other colors of bells)
1 cup radish, stems removed and coarsely chopped
1 cup celery, coarsely chopped (I always include the leaves)

Steps:

  • Add all ingredients to a food processor and process until chopped small and all the vegetables are of uniform size.
  • For example, the carrots should be about 1/4" in size. In other words, you're not making cole slaw.
  • Now go. Cook!

Nutrition Facts : Calories 28.9, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 36.4, CarbohydrateContent 6.5, FiberContent 2.8, SugarContent 2.5, ProteinContent 1.2

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