Chunky Vegetable Salad Recipes

CHUNKY VEGGIE SLAW

Chunky Veggie Slaw image

The classic coleslaw with cabbage gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts. -Nicholas King, Duluth, Minnesota

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 14 servings (1 cup each).

Number Of Ingredients 13

Ingredients

1 small head cabbage, chopped
6 cups fresh broccoli florets
1 medium cucumber, chopped
2 celery ribs, sliced
12 fresh sugar snap peas, halved
1 small green pepper, chopped
3/4 cup buttermilk
1/2 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1 cup chopped walnuts, toasted
2 green onions, thinly sliced

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers.

Nutrition Facts : Calories 125 calories, Fat 9g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 189mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CHUNKY VEGETABLE SALAD

CHUNKY vegetable salad image

What to do with all of those garden vegies???? Try this chunky salad with no lettuce ;)

Provided by Christy Perry @Cdrake

Categories Other Salads

Number Of Ingredients 6

Ingredients

4 large tomatoes, diced
1 small cucumber, (i used a lemon cucumber), diced
1/2 medium green pepper, diced
2 stick(s) chopped celery, (or tender stalks of swiss chard),diced
1/3 cup - balsamic vinegar
1/3 pkg - dry ranch dressing mix, (season according to your tastes)

Steps:

Chop it all up & add the balsamic vinegar & dry ranch mix & toss. I don't add onion unless I know it will all be eaten that day, as I've heard some warnings re: raw onion kept over until the next day...appreciate any feedback on this ;)

CHUNKY VEGETABLE SALAD

Chunky Vegetable Salad image

This is a great side dish and it is good for lunch boxes and picnic baskets. it is good at room temperature and served cold.

Provided by Joan Hunt

Categories Other Salads

Time 20m

Number Of Ingredients 11

Ingredients

1/2-1/3 lb fresh green beans, trimmed
4 stick celery ribs, chopped
1/2 seedless cucumber, diced
2 vine ripe tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 small cherry peppers or pepperoncini peppers
1 small jar (6-8 ounces) marinated mushrooms, drained
12 large green olives, pitted and coarsly chopped
1 1/2 tsp red wine vinegar
1/4 c olive oil, extra virgin
salt and pepper to taste

Steps:

1. steam green beans to crisp tender about 3-5 minutes. chop the beans into thirds. Combine All salad ingredients in a bowl and toss. Dress with vinegar and oil, salt and pepper and chill.
2. chill for at least 2 hours to meld flavors. this is one of those dishes that gets better the longer it sits.

SICILIAN CHUNK VEGETABLE SALAD

Sicilian Chunk Vegetable Salad image

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/4 to 1/3 pound fresh green beans, trimmed
4 ribs celery, chopped
1/2 European or English "seedless" cucumber, diced
2 vine ripe tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 hot peppers, small cherry peppers or peperoncini peppers
1 small jar, 6 to 8 ounces, marinated mushrooms, drained
1 tin flat anchovies, drained and chopped
12 large green olives, pitted and coarsely chopped
1 1/2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper

Steps:

Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.

VEGETABLE CHUNK SALAD

Vegetable Chunk Salad image

Many of us use crudite platters for starters around the holidays. Substitute or add any combination of crudite to this simple salad.

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 pint cherry or grape tomatoes, halved
1 large red or green bell pepper, cut into bite-size chunks
1/2 red onion, chopped
1/2 European (seedless) cucumber, cut into bite-size chunks
2 ribs celery, cut into 1-inch pieces
1/2 yellow squash, cut into bite-size pieces
3 tablespoons to 1/4 cup extra-virgin olive oil, a couple of glugs
2 tablespoons (about 2 splashes) red wine vinegar
1 teaspoon sugar
1 teaspoon dried Italian seasoning
Coarse salt and pepper

Steps:

Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.

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