Crunchy Pickled Vegetable Salad Food

CRUNCHY PICKLE & VEGETABLE SALAD

Crunchy Pickle & Vegetable Salad image

Looking for something more adventurous than your usual layered salad? Try this tasty salad with cauliflower and crunchy kosher dill pickle halves.

Provided by My Food and Family

Categories Recipes

Time 2h20m

Yield Makes 12 servings, 3/4 cup each.

Number Of Ingredients 7

Ingredients

1 medium head cauliflower (1 lb.), cut into small florets
8 CLAUSSEN Kosher Dill Pickle Halves, cut into 1/2-inch-thick slices
1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
20 cherry tomatoes, halved
1 bunch green onions (about 5 onions), sliced
1 bottle (8 oz.) KRAFT Classic Caesar Dressing
1 tsp. dill weed

Steps:

Mix cauliflower, pickles, beans, tomatoes and onions in large bowl.
Combine dressing and dill weed. Add to pickle mixture; stir gently. Cover.
Refrigerate at least 2 hours before serving. Garnish with fresh dill, if desired.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g

QUICK-PICKLED VEGETABLE SALAD

Quick-Pickled Vegetable Salad image

The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.

Provided by Alexa Weibel

Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 small red onion, very thinly sliced from tip to tip
1/2 cup apple cider vinegar, red wine vinegar or champagne vinegar
1/4 cup granulated sugar
2 tablespoons coriander seeds (optional)
2 teaspoons kosher salt
2 large celery stalks, trimmed and thinly sliced on a sharp angle
2 medium carrots, peeled and very thinly sliced lengthwise using a mandoline or thinly sliced diagonally
3 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon zest and 2 tablespoons juice (from 1 lemon), or 2 tablespoons vinegar
8 cups torn butter lettuce or romaine hearts (6 to 8 ounces)
3 small radishes, very thinly sliced (optional)
2/3 cup torn or chopped mixed fresh herbs (any combination of parsley, dill, basil, mint or chives) (see Tip)
2 to 4 teaspoons coarse or Dijon mustard, to taste

Steps:

Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.

CRUNCHY VEGETABLE SALAD

Crunchy Vegetable Salad image

Crunchy Vegetable Salad is a tasty and colorful side dish Linda Russell of Exeter, Ontario frequently puts on her table. "Kids love it!" she relates.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 cups cauliflowerets
2 cups broccoli florets
2 carrots, thinly sliced
1 small zucchini, sliced
1 small red onion, sliced
1 to 1-1/2 cups Italian salad dressing

Steps:

In a large bowl, combine all ingredients; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 176 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

SMASHED PICKLE SALAD

Smashed Pickle Salad image

Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy. (Sour cream is commonly used in Germany, Scandinavia and the Midwest; buttermilk in the South; and yogurt in the Mediterranean, Southwest Asia and South Asia.) This recipe skips the first step of salting by instead substituting pickles - cucumbers fermented in salt and vinegar - in place of raw cucumbers. They're still crunchy, but also pack a fierce punch. Eat this salad alongside something rich, like grilled meats or schnitzel, or in a sandwich with deli meats, tinned fish or boiled eggs. While most pickles work, half-sour pickles are especially refreshing. (Avoid bread and butter pickles, which are too sweet.) Smashing the pickles opens them up to absorb dressing, and the act of doing so is just plain fun.

Provided by Ali Slagle

Categories salads and dressings, vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 medium red onion, thinly sliced
4 whole pickles (or 16 spears), plus 1 tablespoon brine
2 celery stalks, thinly sliced
1/4 cup sour cream
1/4 cup chopped dill fronds and stems
1 tablespoon mayonnaise

Steps:

In a medium bowl, stir together the red onion and pickle brine.
On your cutting board, whack the pickles with a meat mallet or the back of a wooden spoon, then rip into 1/2-inch pieces. (If using spears, simply rip them into 1/2-inch pieces.)
Add the smashed pickles to the bowl, along with the celery, sour cream, dill and mayonnaise. Stir vigorously until creamy and combined. This salad is best eaten right away. (It can be refrigerated up to one day, but the dressing will start to get watery.)

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Crunchy Pickled Vegetable Salad Food

CRUNCHY PICKLE & VEGETABLE SALAD

Looking for something more adventurous than your usual layered salad? Try this tasty salad with cauliflower and crunchy kosher dill pickle halves.

QUICK-PICKLED VEGETABLE SALAD

CRUNCHY VEGETABLE SALAD

Crunchy Vegetable Salad is a tasty and colorful side dish Linda Russell of Exeter, Ontario frequently puts on her table. "Kids love it!" she relates.

SMASHED PICKLE SALAD

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