Harolds Health Salad Food
HEALTH SALAD
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
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
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
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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