ALEXIS'S CHOPPED VEGETABLE SALAD
This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
- Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.
VEGGIE CHOPPED SALAD
My husband's aunt gave me this recipe back in the '80s, and it's been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. -Madeline Etzkorn, Burien, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.
Nutrition Facts : Calories 308 calories, Fat 26g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 357mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.
GRILLED CHOPPED VEGETABLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
- Preheat a large (2-burner) grill pan over medium-high heat.
- Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
- Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
- Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
- Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.
CHOPPED VEGETABLE SALAD
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt pepper. Pulse the mixture together briefly. Then add the vinegar a little at a time. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion. At this point, the dressing can be refrigerated for up to 1 week. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic "21" Lorenzo Dressing.
- Put the remaining salad ingredients in a large bowl and toss with the dressing.
CHOPPED VEGETABLE SALAD WITH FETA AND OLIVES
Categories Salad Olive Onion Tomato Appetizer Side No-Cook Picnic Feta Summer Potluck Lettuce Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.
CHOPPED GARDEN SALAD
This recipe is always requested by my children for their birthday meal or any other get-together. The flavor combination is so yummy.-Anna Sutherland, Camp, Arkansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl. , In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute, stirring occasionally. Cool slightly. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GARDEN VEGETABLE CHOPPED SALAD
Make and share this Garden Vegetable Chopped Salad recipe from Food.com.
Provided by nicoleingermantown
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- TOSS lettuce with broccoli, carrots and dressing.
- TOP with cheese and bacon.
Nutrition Facts : Calories 205.4, Fat 18.8, SaturatedFat 5.3, Cholesterol 23, Sodium 359.4, Carbohydrate 4.5, Fiber 1.7, Sugar 2.1, Protein 5
CHOPPED VEGETABLE SALAD
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Combine watercress, parsley, celery, onion, tomatoes, radishes, beans, avocado, and capers in a large bowl. In a small bowl, whisk together lemon, orange and lime juices, sugar, and oil. Stir in mint. Salt and pepper to taste. Toss with salad greens
CHOPPED VEGETABLE SALAD
Another high fiber meal from Self's 30 day challenge! This one weighs in at 15 grams of fiber, only 270 calories, and 8 grams of fat!
Provided by Pikake21
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine watercress, parsley, celery, onion, tomatoes, radishes, beans, avocado, chick peas and capers in a large bowl.
- In a small bowl, whisk together lemon, orange and lime juices, sugar and oil.
- Stir in mint.
- Salt and pepper to taste.
- Toss with salad greens.
Nutrition Facts : Calories 128.7, Fat 5.2, SaturatedFat 0.8, Sodium 326.6, Carbohydrate 19.3, Fiber 5.8, Sugar 5.8, Protein 4.1
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