Zippyveggiesalad Recipes

ZIPPY EGG SALAD

Steps:

• Whisk mayonnaise, Parmesan cheese, soy sauce, lime juice, red pepper, salt, and black pepper in a bowl.
• Stir eggs and celery into the mayonnaise mixture until well coated.
• Cover bowl with plastic wrap and refrigerate until chilled before serving.

ZIPPY VEGGIE SALAD

Steps:

• In a large bowl, toss together all of the veggies.
• In another bowl, stir together the sour cream, mayo (start with the lesser amount), horseradish, salt, garlic powder, pepper and sugar.
• Pour the dressing over veggies; toss to caot well.

SHREDDED VEGGIE SALAD

Steps:

• Mix salad and dress with vinegar, oil, salt, and pepper.

ZIPPY EGG SALAD

Steps:

• Mix the first 5 ingredients. Stir in eggs and green onion. Serve on bread. If desired, top with tomato.

ZIPPY VEGETABLE DIP

Steps:

• Place all ingredients in blender. Cover and blend on medium speed about 30 seconds, stopping blender occasionally to scrape sides, until smooth.
• Cover and refrigerate at least 1 hour to blend flavors. Serve dip with vegetables.

HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
• On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
• Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
• Create 3 circular spaces for the beets. Place the 3 beets on the pan.
• Bake for 1 hour until with vegetables begin to crisp and caramelize.
• In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
• Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
• Serve with walnuts and feta.
• Enjoy!

ZIPPY VEGETABLE CHILI

Steps:

• In a large saucepan, bring onions, peppers, and broth to a boil.
• Reduce heat and cover. Simmer for 5 minutes.
• Add tomatoes, salsa, and seasonings and return to a boil.
• Reduce heat, simmer uncovered for 12 to 15 minutes.
• Add beans and corn. Simmer 5 minutes longer or until heated through, stirring occasionally.
• Garnish each serving with cheese.