How To make Vegetable Finger Salad
2 pk Pillsbury Crescent Rolls
2 pk Cream cheese - 8 oz. each
1 c Mayonnaise
1 pk Hidden Valley Ranch Dressing
Mix (original recipe - dry) 1/2 c Chopped green pepper
1/2 c Chopped carrots
1/2 c Chopped broccoli
1/2 c Shredded cheddar cheese
Press out in one piece without separation 2 packages Pillsbury Crescent Rolls in jelly roll pan or cookie sheet with edge (2 pans). Bake as directed on Crescent Roll package and cool. Mix together cream cheese, mayonnaise and Hidden Valley Ranch Dressing. Spread on cooled baked roll mix. Mix together chopped vegetables and press into cream cheese mixture. Refrigerate. Cut into small squares. Will keep several days in refrigerator. Personal Note: This recipe makes a LOT. I cut all ingredients in half and still have plenty to serve (in addition to other snack foods). I also replace half the mayo with non-fat yogert, and replace the cheddar cheese with a fourth vegetable to cut the fat content (Still tastes delicious). The total servings will change depending on how large or small you cut each piece. I only listed 24 because Meal Master requires a number. Please change once you make the recipe and count the pieces. Thanks.
How To make Vegetable Finger Salad's Videos
Best vegetable dip recipe || Vegetable dipping sauce || Veg salad dipping
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It's a best dipping sauce for vegetables . You can take this recipe like appetizer.
Ingredients :
Mayyonase - 2 Tbs
Ranch dressing - 2 Tbs
Oregano - 1/2 tsp
Salt - 2 pinches
Black pepper powder- 2 pinches
Olive oil - 1/2 Tsp
Lime juice - 1 Tsp
Vegetables - Carrots, cucumber, celery ..etc
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Japanese Okra Salad
This traditional Japanese okra salad will burst in your mouth with juicy, umami deliciousness! A quick & easy compliment to any Asian meal in less than 10 minutes! #shorts
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Full recipe with full step-by-step pictures |
Ingredients:
1 Cup Okra
1 tbsp Soy Sauce
1 tbsp Water
1 tbsp Bonito Flakes (can sub with 1/8 tsp of hondashi)
1 tbsp Japanese Sake (can substitute with dry sherry)
1 tsp Sweetener (sugar alternative, sugar or preferred sweetener)
1 tsp Toasted Sesame Seed (garnish)
1 tbsp Bonito Flakes (garnish)
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How To Prepare Vegetable Salad
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The Full Recipe & Ingredients List
Other Amazing Recipes from Telande
I’m obsessed with this salad #shorts
You are absolutely going to love this simple and delicious pasta salad recipe. It's vegan, super easy to make and perfect for meal prep because it actually gets even more delicious in the fridge overnight. Who knew eating healthy could be this easy and delicious?
RECIPE
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High Protein Chickpea Salad (Plant-based) | Healthy Salad Recipe for Vegetarian and Vegan Diet
High Protein Chickpea Salad (Plant-based) | Healthy Salad Recipe for Weight Loss
Almond Flax Crackers Recipe (for the salad topping as shown in the video) :
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▶️ RECIPE INGREDIENT LIST: (2 to 3 servings)
▶️ To prepare chickpeas:
540ml can of cooked chickpeas (unsalted)
(home cooked chickpeas by weight will be 355g approximately, water NOT included)
1 to 2 tablespoon olive oil
2 teaspoons Paprika
1 teaspoon garlic powder
1 teaspoon cumin
Salt to taste (for your reference I have used 1/2 teaspoon salt )
1/4 Teaspoon cayenne pepper (OPTIONAL)
1 teaspoon oregano
(Combine all the above ingredients and Cook the chickpeas on Medium heat by stirring often until they are coated with spices)
▶️ Vegetables for salad:
1 cup chopped cucumber (150g)
1 cup chopped red bell pepper (150g)
1 cup chopped tomato (200g)
1/2 cup chopped onion (70g)
1/2 cup shredded carrot (65g)
1/2 cup parsley OR 1/4 cup cilantro
▶️ Salad Dressing:
3 tablespoon extra virgin olive oil
2 tablespoon lemon juice OR vinegar
1 tablespoon maple syrup OR OR 2 teaspoons sugar OR honey
Salt to taste (for your reference I have used 1/2 teaspoon salt )
1/2 teaspoon black pepper
(You can adjust the ratio of the ingredients for salad dressing to your taste)
Almond Flax Crackers Recipe (for the salad topping as shown in the video) :
----------
▶️ Please subscribe:
----------
▶️ Follow me on:
Instagram:
Pinterest:
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▶️ RECIPE INGREDIENT LIST: (2 to 3 servings)
▶️ To prepare chickpeas:
540ml can of chickpeas (unsalted)
(home cooked chickpeas by weight will be 355g approximately, water NOT included)
1 to 2 tablespoon olive oil
2 teaspoons Paprika
1 teaspoon garlic powder
1 teaspoon cumin
Salt to taste (for your reference I have used 1/2 teaspoon salt )
1/4 Teaspoon cayenne pepper (OPTIONAL)
1 teaspoon oregano
(Combine all the above ingredients and Cook the chickpeas on Medium heat by stirring often until they are coated with spices)
▶️ Vegetables for salad:
1 cup chopped cucumber (150g)
1 cup chopped red bell pepper (150g)
1 cup chopped tomato (200g)
1/2 cup chopped onion (70g)
1/2 cup shredded carrot (65g)
1/2 cup parsley OR 1/4 cup cilantro
▶️ Topping:
Almond Flax Crackers Recipe (for the salad topping as shown in the video) :
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