Crunch Salad Recipes
CRUNCHY TOSSED SALAD
Count on compliments, not leftovers, when you share this fun, tossed salad at your next gathering. It's so easy to throw together, and someone always asks for the recipe. -Deborah Weisberger, Mullett Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the oil, sugar, vinegar, salt and pepper; shake well. Chill for 1 hour. , Just before serving, in a salad bowl, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl. Whisk dressing and pour over salad; toss to coat. Top with chow mein noodles.
Nutrition Facts : Calories 167 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 280mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
COLOR CRUNCH SALAD
Steps:
- For the dressing: Add the peanut butter, oil, yogurt and all but a splash of the lemon juice and mix until well combined. Season with salt and pepper and loosen with a little extra olive oil if needed.
- For the salad: Discard any damaged outer leaves of the lettuce and then cut into wedges lengthways, either quarters or sixths if slightly larger than usual.
- Using a sharp knife cut the apple into quarters and discard the core. Carefully cut the apple into thin matchsticks and place in a bowl. Add the reserved splash of lemon juice from the dressing to stop the apple from browning.
- Using a Y-peeler, peel the carrots and cucumber into ribbons and place in the bowl with the apple. Thinly slice the radishes into rounds or half-moons, depending on size, and add to the bowl.
- To serve, generously spread some of the dressing on the bottom of a long serving plate. Arrange the lettuce wedges over the top. Layer around and on top of the lettuce the apples, radishes and carrot and cucumber ribbons. Garnish with the pistachios and pomegranate seeds. Serve with additional dressing on the side.
SWEET AND CRUNCHY SALAD
This is an easy and delicious summer salad. I usually double the recipe for parties. You can also use oriental flavored ramen noodles, if you like.
Provided by Louise
Categories Salad Coleslaw Recipes No Mayo
Time 2h30m
Yield 5
Number Of Ingredients 10
Steps:
- Place noodles in a bowl of warm water and soak for 15 minutes or until soft.
- Whisk together the oil, sugar, vinegar and seasoning packs.
- Drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds.
- Pour dressing over salad and toss to coat evenly. Refrigerate for 2 to 4 hours. Add cashews before serving.
Nutrition Facts : Calories 611.7 calories, Carbohydrate 76.1 g, Cholesterol 7.2 mg, Fat 31.2 g, Fiber 5.5 g, Protein 9.7 g, SaturatedFat 4.5 g, Sodium 489 mg, Sugar 32.8 g
GRANDMA Z'S CRUNCH SALAD
Lots of vegetables in a creamy curry dressing. Perfect side dish for a summer BBQ.
Provided by wildcat02
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble.
- Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
- Whisk mayonnaise, sugar, vinegar, and curry powder in a bowl until well blended.
- Pour dressing over vegetables and toss with crumbled bacon and pine nuts.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 16.6 g, Cholesterol 24.8 mg, Fat 24.5 g, Fiber 2.5 g, Protein 7.7 g, SaturatedFat 4.8 g, Sodium 495.3 mg, Sugar 11.9 g
THAI CRUNCH SALAD WITH PEANUT DRESSING
Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.
Provided by Jennifer Segal
Categories Salads
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
- For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg
SUMMER CRUNCH SALAD
The crunchiness of green beans works particularly well in this salad
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable
Time 20m
Number Of Ingredients 7
Steps:
- In a bowl, toss mushrooms with half the lemon juice and set aside - the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
- Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.
Nutrition Facts : Calories 178 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.38 milligram of sodium
MA'S CITRUS CRUNCH SALAD
Steps:
- For the vinaigrette: Combine the apple cider vinegar and mustard in a small bowl, then slowly whisk in the olive oil (this step is called emulsifying). Make sure it's fully incorporated. Whisk in the orange juice, honey, garlic powder, salt and pepper, then set aside or refrigerate.
- For the salad: Combine the coleslaw mix, kale, almonds, onions and clementines in a large salad bowl. Toss with the vinaigrette and serve.
CRUNCHY RAMEN SALAD
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
KALE CRUNCH SALAD RECIPE
This kale crunch salad is loaded with curly kale, a homemade vinaigrette, and sweet and savory crunchy toppings! Ready in 10 minutes.
Provided by Maya Krampf
Categories Salad
Time 10m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the maple syrup, vinegar, mustard, salt, and pepper.
- Pour the olive oil into the bowl in a thin stream, whisking constantly, until emulsified.
- Place the chopped kale into a large bowl. Pour the dressing over it and massage with your hands for 2-3 minutes, until kale is no longer rigid.
- Add the cranberries, hemp hearts, and almonds. Toss to coat.
Nutrition Facts : Calories 152 kcal, Carbohydrate 4.6 g, Protein 3.7 g, Fat 13.8 g, SaturatedFat 1.4 g, TransFat 0.1 g, Sodium 125.9 mg, Fiber 2.1 g, Sugar 1.1 g, ServingSize 1 serving
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