Crunchy Vegetable Salad With Pears And Creamy Cheddar Dressing Recipes

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THE BEST MARINATED VEGETABLE SALAD



The Best Marinated Vegetable Salad image

This easy marinated vegetable salad recipe is perfect for any type of gathering and is so easy to make using the Foodsaver Quick Marinator or just in a bowl! It's gluten free, dairy free, vegan, and loaded with flavour!

Provided by Christal Szcebel

Categories     Salads

Time 1h5m

Number Of Ingredients 15

1 heaping cup chopped broccoli florets
1 heaping cup chopped cauliflower florets
1 diced bell pepper
1 cup halved cherry tomatoes
1 cup chopped baby corn
1 cup diced carrot
1/2 cup sliced celery
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup red wine vinegar
3 tablespoons honey
Juice from 1/2 lemon
1 clove garlic, crushed
1 heaping tablespoon Greek herb mix (with salt)
1 tablespoon jarred capers

Steps:

  • Add veggies to Quick Marinator container or a large bowl.
  • In a jar add all dressing ingredients, close tightly and shake vigorously until well mixed or emulsified (you could also use an immersion blender).
  • Pour the dressing over the vegetables, close the lid to the Quick Marinator, and shake to coat all the veggies with the dressing.
  • Place in the fridge to marinate for a minimum of 1 hour. Stir once again before serving.
  • If using the Foodsaver Quick Marintor follow the instructions to marinate using the vacuum attachment depending on the FoodSaver model you are using.
  • Once marinating time is up (as indicated on the Foodsaver), turn the dial on the Quick Marinator to release the air and open the container.
  • Transfer salad to a dish to serve or chill as preferred in the fridge.*

CRUNCHY PEAR AND CELERY SALAD



Crunchy Pear and Celery Salad image

From Eating Well magazine, one of my favorite salads. The flavors blend so well and compliment and the textures are marvelous. If you have the white cheddar with a red pear, the colors are nice. When I get a green pear I just use yellow cheddar.

Provided by MathMom.calif

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

4 stalks celery, trimmed and cut in half lengthwise
2 tablespoons raspberry vinegar or 2 tablespoons other fruit vinegar
2 tablespoons maple syrup (original recipe called for honey)
1/4 teaspoon salt
2 ripe pears, diced (preferably red Barltett or anjou for their crispness)
1 cup finely diced white cheddar cheese
1/2 cup chopped pecans, toasted (see NOTE)
fresh ground pepper
6 leaves butterhead lettuce (I usually use romaine) or 6 leaves other lettuce (I usually use romaine)

Steps:

  • Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
  • Whisk together in a large bowl the vinegar, maple syrup and salt. Add pears and stir gently to coat. Add celery, cheese and pecans, stirring to combine. Season with pepper.
  • Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
  • Serve either chilled or at room temperature.
  • NOTE: To toast the nuts, cook in a small dry skillet over medium-low heat, stirring constantly until fragrant and slightly browned (about 2 to 4 minutes).
  • VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.

Nutrition Facts : Calories 220.5, Fat 14, SaturatedFat 5.2, Cholesterol 23.1, Sodium 257.4, Carbohydrate 19, Fiber 3.8, Sugar 12.7, Protein 7

CRUNCHY VEGETABLE SALAD WITH PEARS AND CREAMY CHEDDAR DRESSING



Crunchy Vegetable Salad with Pears and Creamy Cheddar Dressing image

From the kitchen of food blogger Hilary Finch Hutler of tummyrumblr.com comes beautiful and fresh take on a classic salad combination: fruit, nuts, and cheese. Toasted hazelnuts are the perfect match for sweet, ripe pears, and finely grated vintage cheddar cheese adds plenty of interest to the classic buttermilk dressing.

Yield 6 servings

Number Of Ingredients 13

Salad
1 head Romaine lettuce, chopped
1 small head radicchio, chopped
3 stalks celery, thinly sliced on a diagonal
2 large USA Pears, such as Anjou or Bartlett, cored and sliced
1/3 cup toasted and chopped hazelnuts
Dressing
5 tablespoons mayonnaise
3/4 cup buttermilk
3/4 cup finely grated vintage sharp cheddar cheese
2 tablespoons chopped chives
1/2 teaspoon salt
Several turns of freshly ground black pepper

Steps:

  • Place the chopped lettuce and radicchio into a large bowl of ice water to crisp, and set aside for 15 minutes. The dressing can be prepared in the meantime (see below). After 15 minutes, drain the lettuce and radicchio and spin until dry. Add the sliced celery and pears, and gently toss. Divide the salad among six plates and spoon the dressing over the top. Sprinkle each serving with the chopped hazelnuts.
  • For the dressing: Combine all of the ingredients in a pint jar and shake vigorously to combine. Refrigerate until ready to use.

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