Vegetable Salads - - The News for South Mississippi

Nancy's Corner

Vegetable Salads

Spring makes me think vegetables.  What a great time to add a vegetable salad to grilled meat for a quick meal.

Broccoli Salad

  • 10 slices bacon
  • 1 head fresh broccoli, cut into bite size pieces
  • 1/4 cup red onion, chopped
  • 1/2 cup raisins
  • 3 tbsp. white wine vinegar
  • 2 tbsp. white sugar
  • 1 cup mayonnaise
  • 1 cup sunflower seeds

Place bacon in a large, deep skillet.  Cook over medium high heat until evenly brown.  Drain, crumble and set aside. In a medium bowl, combine the broccoli, onion and raisins.  In a small bowl, whisk together the vinegar, sugar and mayonnaise.  Pour over broccoli mixture, and toss until well mixed.  Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds.            

Carrot and Raisin Salad

  • 1/2 cup sour cream
  • 1/2 cup light mayonnaise
  • 1 tbsp. lemon juice
  • 1/2 tsp. salt
  • 1 tbsp. brown sugar
  • 4 cups shredded carrot
  • 1 cup raisins

In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar.  Add carrots and raisins; stir until coated.

Springtime Pea Salad  

  • 1 (10-oz.) package frozen peas, thawed             
  • 1/2 cup Ranch salad dressing
  • 2 celery ribs, thinly sliced                                    
  • 1/4 cup sour cream
  • 1 cup small cauliflowerets                      
  • 4 bacon strips, cooked and crumbled
  • 3 green onions, thinly sliced          
  • 1/4 cup sunflower kernels

In a large bowl, combine peas, celery, cauliflower and onions.  Combine dressing and sour cream; pour over salad and mix well.  Cover and refrigerate for 1 hour.  Just before serving, stir in bacon and sunflower kernels.  

Green Bean ‘n' Pea Salad

  • 1 (16-oz.) package frozen peas, thawed             
  • 1/3 cup finely chopped onion
  • 3 c. frozen French-style green beans, thawed        
  • 1/4 cup diced pimientos 
  • 3/4 cup sugar
  • 1 cup chopped celery     
  • 1/3 cup cider vinegar
  • 1/2 cup chopped green pepper      
  • 2 tbsp. water  
  • 1/2 tsp. salt

In a large bowl, combine the first six ingredients.  In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved.  Pour over vegetables; toss to coat.  Refrigerate for 3-4 hours.  Serve with a slotted spoon.

Powered by Frankly