ISRAELI PEPPER TOMATO SALAD
"This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety...you can add foods like olives, beets or potatoes," says Sandy Long of Lees Summit, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tomatoes, sweet peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 64 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
LATE-SUMMER TOMATO & CARROT SALAD
This vibrant vegetarian side dish is dressed with chilli, spring onion and balsamic vinegar, then sprinkled with crunchy pumpkin seeds
Provided by Angela Boggiano
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Chop the large tomatoes, halve the cherry ones and tip into a large serving bowl. Add the carrots, spring onions, chilli and pumpkin seeds, and toss together.
- Mix the extra virgin olive oil with the balsamic, a pinch of salt and a good grinding of black pepper. Pour over the tomatoes and toss together.
Nutrition Facts : Calories 113 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
GREEN PEPPER AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.
MARINATED CARROT SALAD
This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.
Provided by TIA_DAWN
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
- In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 23.7 g, Fat 7.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 303.9 mg, Sugar 15 g
CARROT TOMATO AND PEPPER SALAD
A very easy salad, perfect those trying to increase their vegetable intake. It is a good filler at lunch or a side salad at supper. A Peak of the Market recipe
Provided by LUv 2 BaKE
Categories Lunch/Snacks
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Mix all vegetables in a large bowl.
- Toss with your favorite dressing.
- (Light French, and italian dressing go well).
AUNT DOROTHY'S MARINATED CARROT SALAD
This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
Provided by Scott
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time P1DT35m
Yield 12
Number Of Ingredients 12
Steps:
- Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
- In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
- In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g
LENTIL SALAD WITH CARROTS, YELLOW TOMATOES, AND BELL PEPPERS
Categories Salad Olive Onion Tomato Low Fat Vegetarian High Fiber Feta Lentil Bell Pepper Carrot Healthy Parsley Simmer Self
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.
MOLDOVAN TOMATO, CUCUMBER & PEPPER SALAD
This recipe was given to our family by my parents' Moldovan exchange student. It is a wonderful way to get some veggies in your diet. Very colorful too, so it gives a nice presentation. Enjoy!
Provided by WJKing
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the tomatoes, peppers, onion& parsley.
- Whisk oil, 3 T.
- vinegar, salt& pepper.
- Add to salad& toss.
- Cover& refrigerate at least 1 hour.
- Just before serving, taste& correct seasonings as desired.
- Sprinkle with feta cheese (don't mix it in).
EASY MARINATED CARROTS
This is a great vinaigrette recipe for carrots.
Provided by revjoecool
Categories Side Dish Vegetables Carrots
Time 8h40m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
- Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
- Cover the container and refrigerate vegetables, 8 hours to overnight.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 44.5 g, Fat 14.8 g, Fiber 4.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 370.8 mg, Sugar 34.6 g
GREEN PEPPER TOMATO SALAD
My mother has made this tasty salad for as long as I can remember. It's no surprise that this recipe has worked its way into my hand-written "Most Used Recipes" book. --Lili Hill of Athens, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. , Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 34 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 213mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
TOMATO AND PEPPER SALAD
I make this salad using fresh tomatoes from my garden. The key is to let it marinate and chill for the flavors to blend.
Provided by STACYLYNN130
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.
Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.4 g, Fat 0.2 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 203.8 mg, Sugar 5.1 g
CARROT & GREEN PEPPER SALAD
Quick and easy make ahead salad that is great for holiday buffets or a summer BBq. Make it the night before so the flavours can blend together.
Provided by StreetChef
Categories Vegetable
Time 14m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook carrots in boiling water 9 minutes until tender-crisp (not soft). Drain.
- Add onions & green peppers.
- Mix together the rest of the ingredients and pour over the carrot mixture.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 198.9, Fat 9.3, SaturatedFat 1.3, Sodium 369.7, Carbohydrate 28.7, Fiber 2.3, Sugar 23.2, Protein 1.2
CUCUMBER-CARROT SALAD
Cool and refreshing Asian salad. Very simple!
Provided by Somer
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
- Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
- Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 11.5 g, Fat 1.4 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 335.5 mg, Sugar 6.7 g
TAKTOUKA - MOROCCAN TOMATO AND PEPPER SALAD
Make and share this Taktouka - Moroccan Tomato and Pepper Salad recipe from Food.com.
Provided by PanNan
Categories Moroccan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill or grill pan to high.
- • Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
- • Remove the green peppers from the grill and set aside to cool.
- • Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
- • Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
- • In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
- • Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
- • Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!
Nutrition Facts : Calories 145.2, Fat 10.8, SaturatedFat 1.5, Sodium 304.7, Carbohydrate 12.2, Fiber 3.9, Sugar 7.4, Protein 2.5
FRESH TOMATO PEPPER SALAD
I can't wait for the summer tomatos to become ripe. We eat this as a side dish OR as a topping on a sandwich. I love this stuff.
Provided by Mysterygirl
Categories Onions
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all dressing ingredients, down to the garlic salt in a medium bowl.
- Thinly slice tomatoes, onions and peppers.
- Add veggies to dressing and toss.
- You can serve now but I prefer to allow it to sit in the fridge for at least and hour or so.
- The flavors get better the longer it sits.
- Serve as a side dish or use the veggies on your favorite summertime sandwich.
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