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Fresh Vegetable Salads

Gadget.Cook's picture
These Fresh Vegetable Salads taste yummy with your rice and noodle dishes ! Try these Fresh Vegetable Salads with your favorite dishes and tell me if you like them !
Ingredients
  Beets 1 Cup (16 tbs)
  Red cabbage 1 Cup (16 tbs)
  White cabbage 1 Cup (16 tbs)
  Carrots 1 Cup (16 tbs)
  Cauliflower florets 1 Cup (16 tbs)
  Celery 1 Tablespoon
  Cucumbers 2
  Mushrooms 1 Cup (16 tbs)
  Olives 1 Tablespoon
  Pepperoni 10 (For An Italian Salad)
  Radishes 1 Cup (16 tbs)
  Scallions 1 Cup (16 tbs)
  Yellow squash 1 Cup (16 tbs)
  Zucchini 1 Cup (16 tbs) (Excellent Raw)
  Cooked bacon 1 Cup (16 tbs)
  Cooked chicken/Turkey 1 Cup (16 tbs)
  Hard cooked eggs 1
  Green pepper 1 , cut into 8 pieces
  Onions 1
  Parsley 1 Tablespoon
  Tomatoes 1 , cut into quarters
  Walnuts 1 Tablespoon
  Cheese 1 Cup (16 tbs)
  Anchovy fillets 5
  Bean sprouts 1 Cup (16 tbs)
  Capers 1
  Seasoned croutons 1 Cup (16 tbs)
  Garbanzo beans 1 Cup (16 tbs)
  Cooked ham slices/Chicken / turkey 1⁄2 Cup (8 tbs)
  Red kidney beans 1 Cup (16 tbs)
  Broken lettuce 1
  Salted nuts 1 Tablespoon
  Poppy seeds 1 Tablespoon
  Crumbled roquefort cheese/Feta cheese 1⁄2 Cup (8 tbs)
  Salami slices/Other luncheon meat 5 , slivered
  Toasted sesame seeds 1 Tablespoon
  Sunflower seeds 1 Tablespoon
Directions

Serve with your favorite dressing, Garlic Salad Dressing, or Vegetable Salad Dressing. Many of the Dips may be used as salad dressings.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
22

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Average: 4.2 (18 votes)