Creamy Veggie Salad Food

CREAMY VEGETABLE PASTA SALAD

Steps:

• Place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes; rinse in cold water and drain. In a large bowl, combine the broccoli, pasta, carrots, peas, ham, cheese and onions., In another bowl, combine the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour.

CREAMY VEGAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
• Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
• Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.

CREAMY SUMMER VEGETABLE SALAD

Steps:

• In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. , Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

SUPER VEGGIE SALAD WITH CREAMY ALMOND DRESSING

Steps:

• Dressing:.
• Place the almonds and water into a blender or food proccesor and turn on high speed to purée. Add remaining ingredients, except for oil, and run to blend and whip thoroughly.
• With the motor running, slowly pour in oil and run until the dressing is thick and creamy. (dressing can be prepared and refrigerated for up to 1 week.).
• As stated in the description, you may use 3/4 cup oil and 1/4 cup water or apple juice(or liquid of choice) and get a little thinner dressing. Let sit for a few minutes to thicken up.
• Salad:.
• Put 1/2 cup of the dressing in the bottom of your salad bowl.
• Add all ingredients, except lettuce, and toss to coat.
• Serve:.
• Put several lettuce leaves on each plate and add dressed salad. Serve extra dressing on the side. Enjoy!

CREAMY VEGAN MACARONI SALAD

Steps:

• Bring a large pot of generously salted water to a boil over high heat. Boil the pasta until al dente, 7 to 8 minutes. Drain well, then transfer to a bowl to cool completely.
• Meanwhile, whisk together the vegan mayonnaise, vegan sour cream, vinegar, parsley, mustard powder, onion powder, 3/4 teaspoons salt and several grinds of black pepper in a medium bowl until smooth and combined. Cover the dressing and refrigerate until ready to assemble.
• Once the pasta is completely cool, fold in the dressing, celery, and peppers until thoroughly combined. Taste and adjust the seasoning with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 3 days.

CREAMY VEGAN POTATO SALAD

Steps:

• Put the potatoes in a large saucepan and cover with cold water; season with 1 teaspoon salt. Bring to a simmer over medium-high heat and cook, stirring occasionally, until tender, about 10 minutes. Drain well and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss to coat well. Let cool slightly, about 10 minutes.
• Meanwhile, whisk the vegan mayonnaise, vegan sour cream, cornichon brine, vegan mustard and several grinds of black pepper in a small bowl until smooth and combined. Stir in the parsley, cornichons, celery and scallions to combine.
• Pour the creamy dressing over the potatoes and gently toss with a rubber spatula to combine. Taste and adjust the seasoning with salt and pepper. Cover and refrigerate until chilled through, at least 2 hours and up to overnight.
• Sprinkle with paprika before serving.

LIGHT AND CREAMY CALIFORNIA VEGETABLE SALAD

Steps:

• Mix dressing and cheese in large bowl.
• Add vegetables and mix together.
• Chill for 30 minutes before serving.

CREAMY VEGGIE TUNA PASTA SALAD RECIPE BY TASTY

Steps:

• In a large bowl, combine the lemon zest, lemon juice, and red onion. Let pickle for about 15 minutes.
• Remove the stems from the yellow and red bell peppers. Cut off the sides of the peppers, keeping the seeds and tops intact in the centers, then slice into strips and dice into small pieces. Transfer the bell peppers to the bowl with the pickled onion, along with the diced celery, grated carrots, tuna, and pasta. Toss to combine.
• Make the herb mayo dressing: In a small bowl, combine the cumin seeds, turmeric, white vinegar, Dijon mustard, Hellmann's® Mayonnaise, salt, red pepper flakes, black pepper, basil, chives, and carrot tops. Whisk until smooth.
• Pour the dressing over the pasta salad and toss until well coated.
• Garnish with the celery leaves and serve immediately.
• Enjoy!