CRUNCHY VEGETABLE SALAD RECIPES

Name: Crunchy Vegetable Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 servings.
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

CRUNCHY VEGETABLE SALAD RECIPE: HOW TO MAKE IT

Crunchy Vegetable Salad Recipe: How to Make It 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

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

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, FatContent 15g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 698mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 2g protein.

CRUNCHY VEGETABLE SALAD RECIPE - FOOD.COM

Crunchy Vegetable Salad Recipe - Food.com image

Trying to loose weight? Try this fantastic salad and enjoy without feeling sinful. Cooking time is the refrigerating time.

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 small red cabbage, shredded
1/2 small green cabbage, shredded
2 medium carrots, grated
2 medium white radishes, grated
2 medium green bell peppers, de-seeded and chopped
2 cups sprouted green gram, blanched
2 teaspoons olive oil
5 tablespoons fresh orange juice
1 teaspoon mustard paste
1 tablespoon fresh lemon juice
salt
white pepper powder
1/2 cup roasted peanuts, coarsely crushed

Steps:

In a bowl, mix together the oil, orange juice, mustard paste, salt, lemon juice and white pepper powder.
Keep aside and keep refrigerated.
Now, prepare to wonderfully lay out this salad.
To do so, arrange red cabbage at the bottom of a serving bowl.
Next put a layer of green cabbage.
The third layer should be that of carrots, radish and capsicum.
Top off the salad with a sprinkling of bean sprouts.
Refrigerate the salad.
Prior to serving, sprinkle roasted crushed peanuts.
Shake the dressing very well.
Lace the salad with the dressing uniformly.
Serve rightaway.
Enjoy!

Nutrition Facts : Calories 264, FatContent 16.8, SaturatedFatContent 2.4, CholesterolContent 0, SodiumContent 290.1, CarbohydrateContent 24.5, FiberContent 7.8, SugarContent 11.6, ProteinContent 10.1

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