7 Vegetable Salad Food

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7 VEGETABLE SALAD



7 Vegetable Salad image

Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. The blanched veggies in this colorful combination retain their crispness quite nicely. -Sara Lindler of Irmo, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

1 cup cut fresh green beans
1 cup fresh sugar snap peas
1 cup sliced yellow summer squash
1 cup sliced zucchini
1/2 cup julienned onion
2 small tomatoes, seeded and chopped
1 cup coarsely grated carrots
2/3 cup reduced-fat Italian salad dressing
4 teaspoons minced chives
2 teaspoons dried basil

Steps:

  • In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry., Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving.

Nutrition Facts : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

HEALTHY VEGETARIAN SALADS TO EAT EVERY DAY



Healthy Vegetarian Salads To Eat Every Day image

Eat a salad every day with this collection of easy healthy vegetarian salad recipes! These tasty salad ideas include healthy vegetable salads, filling meatless salads for lunch or dinner and plant-based salads packed with protein! Enjoy!

Provided by Homemade Mastery

Categories     Salad

Time 10m

Number Of Ingredients 10

½ cup canned chickpeas
5 olives, chopped
1 green pepper, small to medium
3 tomatoes, medium
1 cup arugula
3-4 mint leaves (optional)
1 garlic clove
lemon juice
salt and pepper
olive oil

Steps:

  • Rinse and drain chickpeas.
  • Chop olives, the green pepper, tomatoes, arugula, mint leaves.
  • Mince garlic. Option one: add garlic directly to the salad. Option 2: Let garlic infuse olive oil for 30 min and then remove from the olive oil. Add just the flavored olive oil to the salad.
  • Put the chopped vegetables and chickpeas in a large bowl, add some lemon juice the olive oil and salt and pepper to taste. Enjoy!.

Nutrition Facts : Calories 385 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 15 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 679 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

SEVEN CUP SALAD



Seven Cup Salad image

This recipe came from my county's EMC "Watt's Cookin" cookbook printed in 1978. I've made this alot over the years since then, especially for Christmas and Easter dinners. So easy to put together and so good!

Provided by Paulette

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup grated coconut
1 cup cottage cheese
1 cup sour cream
1 cup chopped walnuts or 1 cup pecans
1 cup fruit cocktail
1 cup crushed pineapple
1 cup miniature marshmallow

Steps:

  • Combine all ingredients.
  • Put in refrigerator.
  • Salad improves after it sets a day or two.

Nutrition Facts : Calories 413.6, Fat 31.6, SaturatedFat 15.3, Cholesterol 22.1, Sodium 177.2, Carbohydrate 27.9, Fiber 4.4, Sugar 18.1, Protein 10

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