Crisp Confetti Salad Recipes

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CONFETTI COLESLAW



Confetti Coleslaw image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 13

1 small head red cabbage (about 1 3/4 pounds)
1 bunch medium carrots, peeled (about 5)
2 tablespoons kosher salt
2 Granny Smith apples
6 scallions (white and green parts), sliced
1 bunch watercress
3 tablespoons cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon celery seeds or 2 teaspoons caraway seeds
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

  • For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
  • Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
  • Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

CRISP COLESLAW CONFETTI SALAD



Crisp Coleslaw Confetti Salad image

From Kraft magazine...what a creative way to blend coleslaw mix with fruit and a zippy Italian dressing. I was completely surprised by this dish.

Provided by HokiesMom

Categories     Tropical Fruits

Time 10m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 7

4 cups Coleslaw, and carrot salad blend
2 cups sugar snap peas
2 red peppers, cut into large chunks (about 2 cups)
1/2 cup green onion, slices (I used a Vidalia onion instead)
1/4 cup dry roasted peanuts
1 (15 1/4 ounce) can tropical fruit salad, drained
1/2 cup zesty Italian dressing (I used low-fat)

Steps:

  • Combine all ingredients except the dressing in a large bowl.
  • Add dressing and toss to coat.
  • Serve immediately.

Nutrition Facts : Calories 160.1, Fat 7.6, SaturatedFat 1.1, Cholesterol 3.8, Sodium 179.7, Carbohydrate 21.9, Fiber 3.2, Sugar 2.7, Protein 3

CRISSCROSS SALAD



Crisscross Salad image

"This colorful confetti salad was served at my youngest son's summer wedding reception," writes Linda Dow of Bradford, Pennsylvania. "The hearty blend soaks up refreshing flavor from easy bottled dressing and tastes even better when it's made ahead of time and chilled overnight."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 6

1 pound fresh broccoli, chopped
1 can (16 ounces) kidney beans, rinsed and drained
2 large tomatoes, chopped
1 medium red onion, chopped
1 cup shredded cheddar cheese
1 bottle (16 ounces) Italian salad dressing

Steps:

  • In a large bowl, combine the first five ingredients. Drizzle with dressing; toss to coat. Serve immediately or refrigerate for 4 hours or overnight, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 520mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

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