Best 3 Crunchy Green Salad Recipes

Calling all salad lovers! Get ready to say goodbye to boring greens and hello to a flavor-packed Crunchy Green Salad that will elevate your taste buds to new heights. This salad is not just a side dish; it's a symphony of textures and flavors that will make you crave it again and again. With a combination of crisp romaine lettuce, tangy radishes, sweet apples, crunchy walnuts, and a tangy dressing, this salad is a perfect balance of sweet, savory, and refreshing.

But that's not all! This article features not one, but three irresistible variations of the Crunchy Green Salad, each with its unique spin on flavors and ingredients. From the classic Vinaigrette Dressing to the creamy Avocado Dressing and the zesty Lemon-Tahini Dressing, these dressings add an extra layer of deliciousness that will make your salad sing. Whether you're a fan of classic flavors or crave something more adventurous, this article has a recipe that will satisfy your cravings.

So gather your ingredients, prepare your taste buds, and embark on a culinary journey as we explore the world of Crunchy Green Salads. Let's dive in and discover the perfect salad for your next lunch, dinner, or potluck gathering.

Check out the recipes below so you can choose the best recipe for yourself!

CRUNCHY GREEN BEAN SALAD

Crunchy Green Bean Salad image

The texture and flavor in this salad will work for any fall feast.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

1/2 cup honey
Pinch of cayenne pepper
1 1/2 cups pecans
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
3/4 teaspoon coarse salt
1/2 cup walnut oil
2 pounds string beans, trimmed
3/4 cup dried cranberries
2 heads Belgian endive, trimmed and sliced lengthwise
Freshly ground black pepper

Steps:

Heat oven to 350 degrees. Place honey and cayenne in a small saucepan; heat until warm. Stir in nuts. Line a baking pan with a Silpat (a French nonstick baking mat). Pour mixture onto Silpat. Bake until dark-golden brown, about 25 minutes. Set aside to cool.
In a small bowl, whisk together vinegar, mustard, and salt. Slowly drizzle in walnut oil, whisking constantly, until mixture is emulsified. Set aside.
Fill a large bowl with ice water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain immediately; immerse in ice water. Remove,pat dry; place in a large bowl. Toss with reserved dressing. Add reserved nuts, dried cranberries, and sliced endive. Add pepper to taste; toss gently. Serve immediately.

CRUNCHY TRIPLE-GREEN SALAD

Crunchy Triple-Green Salad image

My family flipped over this light and airy salad we had for Easter. DH loves salads, but not asparagus & broccoli, so I created this to get DH to eat more green vegetables. He went back for SECONDS! Although most ingredients can be added to or omitted, it's important to have a base salad of romaine and cabbage to give it that extra crunch. I like the light Sweet/Sour dressing best, but it's also delicious with Caesar dressing, so try other dressings if you like. (For dieters, omit the bacon pieces, almonds, and olive oil; the salad will still be delicious)

Provided by BeachGirl

Categories Greens

Time 17m

Yield 1 large bowl, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups shredded green cabbage (or purple or napa cabbage)
2 cups shredded romaine lettuce
1/2-3/4 cup fresh asparagus spear (cut into 1-inch pieces)
1/2-3/4 cup sugar snap pea (not snow peas)
1/2-3/4 cup broccoli floret (coarsely chopped)
2 -4 spring onions, thinly sliced
12 whole grape tomatoes (cut in half)
1/4 cup toasted sliced almonds
2 tablespoons hormel real bacon bits (I use Oscar Mayer or Hormel)
3/4 cup apple cider vinegar
1/4 cup water
1 teaspoon low-sodium instant chicken bouillon granules or 1 chicken bouillon cube
1 tablespoon sugar or 1 tablespoon Splenda granular
1 teaspoon Dijon mustard (I use Grey Poupon)
2 tablespoons extra virgin olive oil or 2 tablespoons canola oil

Steps:

SWEET/SOUR DRESSING: Mix all ingredients together and shake well to mix.
SALAD: Cut romaine lettuce across the head into 1/2 inch strips. Then cut strips in thirds.With knife, slice very thin slices from head of cabbage, forming long strings; cut cabbage strings into thirds.(Do NOT use food processor or grater for this process, as they won't toss as well with the romaine.).
*** Note: The lettuce and cabbage should toss together so well that (after adding all the ingredients) some people may not realize that the salad has cabbage in it.
After snapping off tough end, cut asparagus into 1-inch pieces. Microwave on High for 30 seconds. Rinse in cold water and drain.Add to bowl.
Remove stings, if any, from sugar snap peas. Microwaveon High for 1 minute. Rinse in cold water and drain well. Add to bowl.
Cut florets from top of broccoli. Chop into small pieces. Add to bowl.
Add all other ingredients, except tomatoes. Refrigerate.
Just before serving, add the tomatoes and most (if not all) of the Sweet/Sour dressing; toss to mix well. Serve within 30 minutes after dressing has been added.
ALTERNATE INGREDIENT ADDITIONS: Red bell pepper strips, thawed green peas, cauliflower pieces, radish slices, julienned yellow squash, or thinly sliced and quartered cucumbers. Just keep ingredients light, airy, colorful, and similar in size so that no one ingredient is visually dominant.(Sugar snap peas should be the largest ingredient, and you may cut these in half if you wish.).

CRUNCHY GREEN SALAD

Crunchy Green Salad image

Make and share this Crunchy Green Salad recipe from Food.com.

Provided by Evie3234

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces green cabbage, washed,drained and sliced fine
4 ounces broccoli, washed and divided into smallish florets
4 ounces courgettes, washed dried and sliced thinly
1 small green pepper, deseeded and sliced thinly
1 stalk celery, washed and sliced fine
1/4 pint plain yogurt
1 tablespoon white wine vinegar
salt and black pepper
2 tablespoons crumbled blue cheese

Steps:

After preparing all vegetables, place in large bowl.
Dressing- Blend the yoghurt, vinegar and salt and pepper in blender.
Stir in cheese.
Pour over vegetables and toss well.
Marinate 1 hour before serving.

Tips:

Use a variety of greens: Don't just stick to one type of lettuce. Mix and match different varieties, such as romaine, arugula, kale, and spinach, to add flavor and texture to your salad.
Add some crunch: Toasted nuts, seeds, or croutons are a great way to add crunch and flavor to your salad. You can also add some crispy vegetables, such as cucumber, celery, or radishes.
Don't be afraid to experiment with different dressings: There are endless possibilities when it comes to salad dressings. Try a vinaigrette, a creamy dressing, or a tangy dressing made with citrus juice. You can also use a store-bought dressing if you're short on time.
Make it a main course: Salads can be more than just a side dish. Add some protein, such as grilled chicken, salmon, or tofu, to make it a complete meal.
Enjoy your salad fresh: Salads are best enjoyed fresh. If you're making a salad ahead of time, store the dressing separately and add it just before serving.

Conclusion:

Crunchy green salads are a delicious and healthy way to enjoy your vegetables. They're easy to make and can be customized to your liking. With a little creativity, you can create a salad that's both flavorful and nutritious. So next time you're looking for a healthy meal, give crunchy green salad a try.

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