Chunky Vegetable Salad Food

CHUNKY VEGGIE SLAW

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers.

SICILIAN CHUNK VEGETABLE SALAD

Steps:

• Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.

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!

VEGETABLE CHUNK SALAD

Steps:

• Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.

CHUNKY VEGETABLE-COD SOUP

Steps:

• Thaw cod, if frozen; cut into 1-inch pieces.
• In a large saucepan or Dutch oven cook bell pepper and onion in butter until tender.
• Stir in vegetable or chicken broth, green beans, cabbage, basil, thyme, rosemary, and pepper.
• Bring to a boil.
• Reduce heat and simmer, covered, for 8-10 minutes.
• Add fish to saucepan and return to boiling.
• Reduce heat and simmer, covered, for 5 minutes or until fish flakes easily with a fork.
• Serve.

CHUNKY VEGETABLE LASAGNA

Steps:

• Mix together mozzarella and feta cheeses and set aside.
• To make bechamel sauce:heat milk, cream, and spices together in microwave safe bowl and heat until near boil.
• Melt butter in large saucepan.
• Add flour and cook for 2 minutes on medium-low heat.
• Gradually stir in hot milk and cream mixture.
• Raise heat to medium-high and continue stirring until mixture is smooth and thick, about 5 minutes.
• Add Parmesan and Romano cheeses and whisk until smooth.
• To make topping: mix together bread crumbs, Parmesan, and parsley.
• TO ASSEMBLE AND BAKE:.
• Preheat oven to 400°F.
• Spread 3 tablespoons of the Giardiniera Sauce in bottom of 9x13 pan.
• Put in one layer of lasagna noodles.
• Spoon on 3 cups of sauce.
• Spread a scant cup of the bechamel across the sauce in two diagonals (no need to spread evenly at this point).
• Top with 2 cups of cheese mixture.
• Lay on another layer of lasagna noodles and repeat, using same amounts of sauce, bechamel, and cheese.
• Top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers (use every bit of white sauce in pan).
• Using long narrow metal spatula, "frost" top layer of noodles with remaining bechamel.
• Be sure to completely cover noodles so that they do not dry out in baking.
• Sprinkle evenly with bread crumb mixture.
• Bake lasagna at 400°F for about 60 minutes or until sauce bubble around the edges and top is nicely browned.
• If top browns too quickly, cover with foil.
• If baking lasagna straight from the freezer, add about 20 minutes to cooking time.
• Once out of oven, let lasagna set up for about 20 minutes before cutting.
• Serves 8-10.