Fresh Vegetable Salad Recipes

Steps:

• Toss vegetables in a large salad bowl. In a small bowl, combine mayonnaise, sugar and Parmesan cheese; pour over vegetables and toss to coat. Cover and chill. Sprinkle with bacon just before serving.

Steps:

• Mix together the first 6 ingredients in a large serving bowl.
• In a krudit jar, add the olive oil, parsley, vinegar, salt, ground mustard, pepper, and garlic.
• Put on tight fitting lid; shake vigorously to combine ingredients.
• Pour over salad and toss to coat.
• Cover and refrigerate for at least 2 hours and up to 8 hours.
• Serve with a slotted spoon.
• Add salt and pepper to taste.

Steps:

• Wash and peel cucumbers.
• Dice cucumbers into 1/2 inch cubes.
• Wash green bell pepper and remove seeds.
• Dice green bell peppers into 1/2 inch cubes.
• Wash tomato and remove core.
• Cut tomato into 1/2 inch pieces.
• Peel onion and dice into 1/2 inch cubes.
• Then mix all vegetables in a bowl.
• In a separate bowl mix all the ingredents for the dressing.
• Be sure to stir and mix well.
• Pour dressing over the vegetables and let stand covered in the refrigerator for about one to two hours.
• Then it will be ready to serve.

Steps:

• Whisk the eggs with the flour, sesame oil, sesame seeds, salt, and pepper. Let mixture rest for 10 minutes, until foam settles. Put the egg mixture in a squeeze bottle.
• Heat a non-stick pan over medium low heat and brush with olive oil. Drizzle the egg mixture in the pan in a zig-zag motion to create a lace pattern. Cook for approximately 1 minute, and set aside. Repeat with remaining batter.
• To assemble the rolls, lay a crepe on a flat surface. Place mint and basil leaves on crepe. Arrange the vegetables and tofu on the crepe and start rolling the crepe into a cylinder. Cover each roll with plastic wrap to keep moist while making the rest of the rolls.
• To make the dipping sauce, combine the vinegar, star anise, and sugar in a small saucepan. Bring to a boil, and let simmer for 5 to 7 minutes until it reaches syrup consistency. Remove from heat and set aside to cool.
• Blend the pumpkinseeds, cilantro, sambal chili, and vinegar syrup in the blender until thick. Season with salt.
• To serve, place vegetable lace crepe on a plate, and drizzle sauce around plate. Serve fruits as a light refreshing side.

Steps:

• Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
• Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

Steps:

• Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water oil and vinegar.
• Drain pasta; rinse with cold water. Shake to drain well.
• Stir drain pasta and remaining ingredients into seasoning mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Steps:

• In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.

Steps:

• Toss salad greens with chicken, tomatoes and carrots in large bowl.
• Add dressing; mix lightly.
• Divide evenly among 4 individual serving plates.

Steps:

• Mix all ingredients in large bowl. Refrigerate several hours or until chilled.