Tidbit Raw Vegetable Salad With Toasted Seeds Recipes

TIDBIT RAW VEGETABLE SALAD WITH TOASTED SEEDS

Steps:

• Slice, dice, grate and mince all vegetables until they are all in tiny bite size pieces, and toss together in a large bowl.
• Heat the olive oil in a large pan.
• Season the pumpkin, sunflower and seasame seeds with the seasoned salt.
• pan fry the seeds in olive oil and cool on a paper towel.
• Toss the seeds with the salad.
• serve with your favorite dressing.

ENDIVE SALAD WITH TOASTED NUTS

Steps:

• To toast nuts, preheat oven to 375F (190C). Spread nuts out on a baking sheet and bake until lightly toasted, about 5 minutes.
• Nuts can be stored in the refrigerator. Wash and separate endive into leaves.
• Dry with a clean tea towel.
• If not serving right away, place in a plastic bag and refrigerate for up to 1 day.
• Whisk olive oil with vinegar, garlic, salt and pepper.
• Taste and add more vinegar if needed. Dressing can be left at room temperature for several hours or refrigerated in a sealed jar.
• Vinaigrette becomes cloudy when cold.
• When ready to serve, let vinaigrette come to room temperature.
• Arrange endive on individual plates.
• Shake vinaigrette and drizzle over salad. Scatter toasted nuts over top. Serve right away.

QUINOA & RAW VEGETABLE SALAD

Steps:

• Dice fine all vegetables, I cut into "matchsticks" and dice in uniform.
• Toast rinsed grain with onion, then add stock with turmeric, 15 minutes or till liquid is absorbed.
• now make the dressing, oil, vinegar, garlic, mustard, parsley salt & pepper.
• toss well with quinoa and vegetables
• Let sit over night if possible, or a few hours.

SUNNY VEGETABLE SALAD

Steps:

• In a large salad bowl, toss broccoli, cauliflower, cheese, onion and raisins.
• In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat.
• Cover and refrigerate for 1 hour.
• Sprinkle with bacon and sunflower seeds.