Best Tidbit Raw Vegetable Salad With Toasted Seeds Recipes

TIDBIT RAW VEGETABLE SALAD WITH TOASTED SEEDS

Tidbit Raw Vegetable Salad With Toasted Seeds image

Little bits of veggies are so much better than big blocks. Really, its true. I tried a variation of this recipe from the Moosewood Cookbook and was so suprised at the difference chopping, mincing, grating and dicing made to the actual taste of the veggies. This salad is super easy to make and a great change from the same-old lettuce leaves. ps. Variations or omissions of a few ingredients is fine, but the seeds make the salad.

Provided by veg head 4-ever

Categories Vegetable

Time 25m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 19

Ingredients

3 carrots
3 celery ribs
1 head broccoli
1 head cauliflower
1 green bell pepper
1 red bell pepper
1 cup spinach
1 cup red cabbage or 1 cup green cabbage
1 small onion
1 cucumber
1 cup snap peas
1/2 cup radish
1/4 cup fresh basil
salt and pepper
1/2 cup unsalted pumpkin seeds (raw)
1/2 cup unsalted sunflower seeds (raw)
1/4 cup sesame seeds
2 tablespoons seasoning salt (or to taste)
2 tablespoons olive oil

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.

Nutrition Facts : Calories 205.6, Fat 11.5, SaturatedFat 1.5, Sodium 86.8, Carbohydrate 22.3, Fiber 7.9, Sugar 7.3, Protein 8.6

SUNNY VEGETABLE SALAD

Sunny Vegetable Salad image

This is hands-down my favorite recipe to make for any family dinner. Sunny vegetable salad is too good for words, you'll see when you make it. It does take a bit of work doing everything from scratch (particularly the broccoli and cauliflower), but I guarantee you'll run out every time because everyone goes for seconds. I posted this recipe as it originally was, but my family always makes it with 1/3 cup instead of a 1/2 cup sugar and it's just as good.

Provided by Jeff Hammer

Categories Cauliflower

Time 1h40m

Yield 12-16 serving(s)

Number Of Ingredients 10

Ingredients

5 cups broccoli florets
5 cups cauliflower florets
2 cups shredded cheddar cheese
2/3 cup chopped onion
1/2 cup raisins
1 cup mayonnaise
1/2 cup sugar
2 tablespoons red wine vinegar
6 slices bacon, cooked and crumbled
1/4 cup sunflower seeds

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.

PINK PARSLEY SALAD WITH BEETS AND BROCCOLI

Pink Parsley Salad With Beets and Broccoli image

A beautiful, colorful raw vegetable salad with toasted almonds & beets, broccoli, and a divine dressing. Feel free to use raisins or currants instead of the chopped dates, and shredded apple works well in place of the grapes if you don't have them. Also, you can sub cauliflower for the broccoli, it will turn a beautiful pink! Don't skip the fennel seed though, it is the highlight of the dressing!

Provided by jude503

Categories Salad Dressings

Time 10m

Yield 2 BIG salads, 2 serving(s)

Number Of Ingredients 13

Ingredients

1 cup broccoli
2 large beets
1 bunch parsley
2 carrots
6 dates
1/4 cup slivered almonds
12 grapes
2 tablespoons light mayonnaise
1 1/2 tablespoons apple cider vinegar
2 teaspoons fennel seeds
2 teaspoons Dijon mustard
2 teaspoons tamari
2 teaspoons Agave or 1 dash stevia

Steps:

chop or use food processor to finely dice broccoli to about the size of rice.
use shredder attachment or hand grater to shred carrots and beets.
chop parsley fine.
slice dates and grapes about the size of sliced olives.
sautee almonds in dry pan over med-high heat, stirring frequently until lightly brown and fragrant, about 5 minutes.
add last 6 ingredients to a small bowl and whisk until well blended, add a pinch of salt to taste and plenty of fresh ground pepper.
combine everything in large bowl and let sit about 10 minutes to incorporate flavors.

Nutrition Facts : Calories 846.3, Fat 13.9, SaturatedFat 1.8, Cholesterol 5.2, Sodium 5878.7, Carbohydrate 178.2, Fiber 16, Sugar 141.2, Protein 22.8

QUINOA & RAW VEGETABLE SALAD

Quinoa & Raw Vegetable Salad image

This is the healthiest salad I could come up with for a good friend of mine who is vegetarian. It is so fresh and tastes great. Good as a side dish with hummus and pita. Enjoy!

Provided by K-Jon Chef

Categories Vegetable

Time 2h30m

Yield 1 4 cups, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 cup quinoa (must rinse! or it will be bitter also I toast mine for a nutty flavor!)
3 cups vegetables or 3 cups chicken stock
1 teaspoon turmeric (for color) (optional)
3/4 cup beet (fresh washed and peeled) (optional)
3/4 cup sweet onion
1/2 cup carrot
1/2 cup celery, diced fine
1/2 cup bell pepper (multicolor looks great!)
1/2 cup radish (optional)
1 teaspoon garlic (fresh diced extra fine)
1/4 cup extra virgin olive oil
1/4 cup red wine or 1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons Italian parsley, flat leaf
salt and pepper

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.

Nutrition Facts : Calories 317.4, Fat 16.1, SaturatedFat 2.1, Sodium 46.5, Carbohydrate 35.8, Fiber 4, Sugar 2.7, Protein 6.4