Harolds Health Salad Food

HEALTH SALAD

Health Salad image

This is a favorite item of mine to order in NYC Jewish delis. So when I decided to make it at home for a BBQ, the first recipe I pulled off of the internet was right on the money. This is "kind of" like a good coleslaw but without the mayo and with a few items added. Use a 4-sided box grater to shred all of the veggies.

Provided by DeSouter

Categories Vegetable

Time 15m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

1 medium green cabbage, shredded
2 carrots, shredded
1 green pepper, sliced paper thin in small strips
2 kirby cucumbers, peeled and sliced paper thin
1/3-1/2 cup sugar
1 onion, sliced paper thin
1/4 cup water
1/2 cup canola oil or 1/2 cup vegetable oil
3/4 cup white vinegar or 3/4 cup apple cider vinegar
1 teaspoon sea salt
1 teaspoon oregano

Steps:

Shred or slice (and I do mean paper thin) all vegetables.
Mix other ingredients and pour over the veggies.
You can make as quickly as a half a day before serving, but it is best to make it so that it can sit overnight.
Refrigerate immediately after mixing veggies and dressing.

HEALTHY SALAD

Healthy Salad image

Well, what can I say - it's healthy! Which is a good thing, A salad enjoyed before the main course, or even during a main course is a nice way to balance a meal, but it's even better when you're always trying different combinations of vegetables and dressings to se which you like best. Cook time includes refrigeration.

Provided by Studentchef

Categories < 60 Mins

Time 31m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (19 ounce) can artichokes
4 baby cucumbers, diced
1/2 cup cilantro leaf, finely chopped
1 1/2 cups Laughing Cow cheese, cut into large pieces
3 cups cherry tomatoes, halved
1 pita bread, cubed
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon ground black pepper
1/3 cup chives, chopped

Steps:

1Preheat the oven 325 degrees F. Toast the pita cubes for five minutes. Let it cool completely.
2In a salad bowl (or a large bowl if you don't have a salad bowl), combine the baby cucumbers, canned artichokes, cilantro, cherry tomatoes, and cheese and toss. Add the pita cubes, which should not be hot or it will melt some of the cheese and warm the vegetables, which should not happen.
3In a small bowl combine the lemon juice, olive oil, black pepper and chives (I know it's not much of a dressing, but it does add some taste to the salad). Add to the salad and combine well.
4Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 155.9, Fat 5.2, SaturatedFat 0.8, Sodium 147.3, Carbohydrate 25.9, Fiber 7.2, Sugar 5.6, Protein 6

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