Veggie Crunch Food

CRUNCHY VEGGIE SANDWICHES

Crunchy Veggie Sandwiches image

"These sandwiches are a creative way to get kids to eat veggies. I've been making them for about 25 years," says Bridget Ward of Roeland Park, Kansas. "They're a great picnic food."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup chopped green pepper
1 cup chopped seeded cucumber
1 cup chopped celery
1 cup chopped seeded tomato
2 tablespoons chopped onion
2 tablespoons minced fresh parsley
2 tablespoons chopped dill pickles
1/3 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
1/4 teaspoon salt
Lettuce leaves
6 sandwich rolls, split

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the sour cream, mayonnaise and salt until blended. Stir into vegetable mixture. Cover and refrigerate for 1-2 hours. Serve on lettuce-lined rolls.

Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 519mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

MARINATED VEGGIE CRUNCH

Marinated Veggie Crunch image

Great on a buffet table or just nice in the fridge for crunchy snacks. (Leftovers can be stir-fried as is for a nice crunchy side dish). Cook time is chill time.

Provided by Derf2440

Categories Lunch/Snacks

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup apple cider vinegar
2 tablespoons olive oil (or veggie oil)
1 teaspoon onion salt
1/2 teaspoon cayenne pepper
1 cup cauliflower floret, bite size
1 cup broccoli floret, bite size
1 cup sliced celery heart
1/2 cup thinly sliced carrot
1/2 cup peeled thinly sliced cucumber
1/4 cup mixed sweet pepper, cut in strips
1/4 cup red onion ring (optional)
1/4 cup sliced water chestnuts (optional)
8 -10 cherry tomatoes

Steps:

Combine vinegar, oil, onion salt and cayenne pepper in a screw top container, cover and shake until well mixed.
Combine all veggies in a large bowl.
Pour oil mixture over veggies, toss till well coated.
Cover and refrigerate at least 3 hours or up to 3 days.
Toss lightly once in a while.

VEGGIE CRUNCH

Veggie Crunch image

My weight loss KEY! :) This is a great way to eat fresh veggies. It is light, easy to make, and best of all delicious. Cook time is refrigeration. I never get tired of this way of enjoying my veggies.

Provided by Ladies of the Lake-

Categories Vegetable

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup cauliflower, bite size
1 cup zucchini, sliced
1 cup broccoli, bite size
1 cup carrot, sliced
1 cup celery, sliced
1/4 cup green pepper, chopped
1/4 onion, sliced
2 cups water
1 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sugar
1/4 teaspoon sweet basil

Steps:

Prepare all veggies and place in a cover able bowl. (I use Gladware).
Mix water, vinegar, salt, pepper, sugar, and basil in a separate bowl until everything is dissolved.
Pour over veggies.
Refrigerate at least 3 hours before eating, but this will get better and better as it marinates. I have never had a batch last more than 4 days, but I think that would be my limit for storage.

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