Cut vegetables in chunks or slices. Toss with dressing ingredients. Mix together and refrigerate overnight.
By Robin from Washington, IA
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Cut up cauliflower and broccoli and sliced carrots in bowl. Pour dressing over vegetables and serve.
Yummy layered salad, always a hit!
The bread cubes and cheese really make this salad extra special.
This is a great recipe with a great combination of veggies. It's also nice because you can't get much easier than this!
I love the ranch dressing and the combination of veggies in this recipe, but I definitely do not use the lima or butter beans that are called for. You can make it to your own taste, but I prefer to do without.
Was a favorite of my dad.
We eat a lot of lettuce type salads, and my husband prefers romaine lettuce to anything else. This one is tangy and good.
Mix all the veggies together. The mix the dressing ingredients and pour over the vegetables.
For salad, drain the beans, corn, water chestnuts, bamboo shoots, bean sprouts, pimentos, and mushrooms. Then combine all ingredients.
Mix first 5 ingredients together and chill well. Mix last 4 ingredients together and chill well. Crumple pieces of foil in bottom of salad bowl so dressing can drain. Line bowl with lettuce leaves and add salad.
Make a French dressing by combining salt, pepper, mustard, oil, and vinegar in a screw-topped jar. Shake well. Blanch leeks in boiling salted water for 5 minutes.
Tear lettuce; slice and add onion. Add pimento; slice and add artichoke heart and palm. Mix, then salt and pepper to taste. Add cheese. Mix oil and vinegar. Add to salad, tossing lightly. Let rest for 5-10 minutes.
Core, rinse, and drain lettuce. Break into bite-size chunks. In a large glass bowl, spread out half the lettuce to form first layer. Next, layer on shredded carrot.
Blanch broccoli and cauliflower; combine with remaining salad ingredients and toss with dressing.
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Albertson's has a raw vegetable salad in their deli that is wonderful. It is called Basil Vegetable Salad. I looked on their website and also called the store looking for the recipe. If anyone has it I would kindly appreciate receiving it. Thank you.
I emailed Albertson's and they sent me your recipe so fast!
I hope it comes out great and if it does, would you please post it?
Happy Thanksgiving to you and yours!
Sent: Friday, November 21, 2008 1:58 PM
Thank you for contacting us regarding the ingredients of Raw Vegetable Salad Recipe. We appreciate the opportunity to assist you.Here is the closest recipe I could find to the one you are looking for.I hope this is it,please enjoy.
Raw Vegetable Salad
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the broccoli, cauliflower, celery, peas and cranberries.
Wisk together the sugar, salt, vinegar, grated onion, cheese and mayonnaise. Pour dressing over the salad; add nuts and bacon and toss well.
Servings Per Recipe 6:
Amount Per Serving
Total Fat: 73.6g
Total Carbohydrates: 44.4g
Dietary Fiber: 9.2g
6 slices bacon
3 cups chopped broccoli
3 cups cauliflower, chopped
3 cups chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened-dried cranberries
1 cup raw Spanish peanuts
1/4 cup white sugar
1 teaspoon salt
1 tablespoon white wine vinegar
2 tablespoons grated onion
1/4 cup Parmesan cheese
1 1/2 cups mayonnaise
Albertsons Customer Care
A "Special" thank you...I am so delighted to get this recipe. You have made my day! Happy Thanksgiving, Barbara
Has anyone tried to make a lower cal version of this recipe?
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Blend together sugar, salad oil and white vinegar and add to vegetables. This salad is best if you let stand in refrigerator a couple days before serving.
Cook veggies according to package directions. Combine veggies and cooked chicken; toss with sweet and sour sauce.