Chopped Vegetable Salad Recipes

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.

Steps:

• Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
• Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

Steps:

• In the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt pepper. Pulse the mixture together briefly. Then add the vinegar a little at a time. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion. At this point, the dressing can be refrigerated for up to 1 week. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic "21" Lorenzo Dressing.
• Put the remaining salad ingredients in a large bowl and toss with the dressing.

Steps:

• For the vinaigrette: Add the cilantro, olive oil, honey, cumin, salt, avocado, lime zest and juice and hot sauce to a mason jar. With an immersion blender, blend until smooth. (This can also be made in a regular blender or food processor). Set aside.
• For the salad: Preheat a grill or grill pan over medium heat.
• Toss the bell pepper, squash, asparagus, green beans and red onion with the olive oil. Season with salt and pepper. Grill the veg until well-marked and cooked, 4 to 5 minutes. Remove the vegetables to a cutting board. Slice into equal-sized strips/pieces.
• Add the lettuce to a large platter. Add the grilled peppers, squash, asparagus, green beans and red onion in little piles on top, along with the tomatoes and hard-boiled egg quarters. Sprinkle around the bacon and cubed cheese. Serve with the vinaigrette on the side. Can be served warm or at room temperature.

Steps:

• Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.

Steps:

• Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl. , In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute, stirring occasionally. Cool slightly. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Steps:

• Combine watercress, parsley, celery, onion, tomatoes, radishes, beans, avocado, chick peas and capers in a large bowl.
• In a small bowl, whisk together lemon, orange and lime juices, sugar and oil.
• Stir in mint.
• Salt and pepper to taste.
• Toss with salad greens.

Steps:

• Combine watercress, parsley, celery, onion, tomatoes, radishes, beans, avocado, and capers in a large bowl. In a small bowl, whisk together lemon, orange and lime juices, sugar, and oil. Stir in mint. Salt and pepper to taste. Toss with salad greens

Steps:

• Prepare an ice bath (a large bowl filled with ice water and ice cubes).
• Add green beans to boiling water.
• Blanch until tender, about 3-5 minutes.
• With a slotted spoon remove from water and immediately plunge into the ice bath.
• When beans are thoroughly cooled, drain and pat dry.
• Repeat the process with the carrots.
• Add all ingredients except cheese and dressing to a large bowl.
• Stir to combine.
• Add cheese.
• Begin by adding 1/4 cup of vinaigrette dressing and stir to combine.
• Chill, stirring occasionally, and add more dressing if needed.
• The vegetables will give off their juices also.
• Best if chilled overnight so that all of the flavors marry.

Steps:

• In a large mixing bowl combine the chopped broccoli, chopped cauliflower, diced celery, tomatoes, cucumbers, peas, olives, and bacon. Gently toss.
• In another bowl combine all of the dressing ingredients. Stir until sugar is dissolved and all is mixed well.
• Pour over the vegetable mixture and stir in well.
• Stir in the Craisins and sunflower seeds, reserving a few to sprinkle on top of the salad for serving.
• Chill for an hour before serving.