Fresh Vegetable Salads Recipe

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 !

Summary

CuisineCourse

Ingredients

 Beets1 Cup (16 tbs)
 Red cabbage1 Cup (16 tbs)
 White cabbage1 Cup (16 tbs)
 Carrots1 Cup (16 tbs)
 Cauliflower florets1 Cup (16 tbs)
 Celery1 Tablespoon
 Cucumbers2
 Mushrooms1 Cup (16 tbs)
 Olives1 Tablespoon
 Pepperoni1 Cup (16 tbs) (For An Italian Salad)
 Radishes1 Cup (16 tbs)
 Scallions1 Cup (16 tbs)
 Yellow squash1
 Zucchini1 Cup (16 tbs) (Excellent Raw)
 Cooked bacon1 Cup (16 tbs)
 Cauliflower1
 Cooked chicken/Turkey1 Cup (16 tbs)
 Hard cooked eggs1
 Green pepper1 , cut into 8 pieces
 Olives1 Tablespoon
 Onions1
 Parsley1 Tablespoon
 Tomatoes1 , cut into quarters
 Walnuts1 Tablespoon
 Carrots1 Cup (16 tbs)
 Cheese1 Cup (16 tbs)
 Anchovy fillets1 Cup (16 tbs)
 Bean sprouts1 Cup (16 tbs)
 Capers1
 Seasoned croutons1 Cup (16 tbs)
 Garbanzo beans1 Cup (16 tbs)
 Cooked ham slices/Chicken / turkey1 Cup (16 tbs)
 Red kidney beans1 Cup (16 tbs)
 Broken lettuce1
 Salted nuts1 Tablespoon
 Poppy seeds1 Tablespoon
 Crumbled roquefort cheese/Feta cheese1 Cup (16 tbs)
 Salami slices/Other luncheon meat1 Cup (16 tbs)
 Toasted sesame seeds1 Tablespoon
 Sunflower seeds1 Tablespoon

Directions

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