Chopped Vegetables Salsa Food

FRESH VEGETABLE SALSA

Fresh Vegetable Salsa image

Salsa is such a refreshing snack that is fully of flavor. It is a great way to use garden-fresh vegetables.-Susan Dahlheimer, Medina, Ohio

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 1 cup.

Number Of Ingredients 8

Ingredients

1 cup chopped seeded plum tomatoes
1/4 cup thinly sliced green onions
2 tablespoons chopped sweet yellow pepper
2 tablespoons chopped jalapeno pepper
1-1/2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/8 teaspoon pepper
Tortilla chips

Steps:

In a bowl, combine the tomatoes, green onions, yellow pepper, jalapeno pepper, cilantro, salt and pepper. Cover and refrigerate for at least 30 minutes. Serve with chips.

Nutrition Facts :

ROOT VEGETABLE TACOS WITH PINEAPPLE SALSA

Root Vegetable Tacos with Pineapple Salsa image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

5 cloves garlic (unpeeled)
1 large red onion, cut into thin wedges
2 medium sweet potatoes, cut into 1-inch chunks
1 medium celery root, trimmed, peeled and cut into 1-inch chunks
1/4 cup vegetable oil
Kosher salt and freshly ground pepper
1/4 pineapple, cored
1 serrano chile pepper
1/3 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
3/4 cup vegetarian refried beans
12 6-inch corn tortillas

Steps:

Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Spread the garlic and all but 2 red onion wedges on a rimmed baking sheet (reserve the remaining onion wedges for the salsa). Spread the sweet potatoes and celery root on a separate rimmed baking sheet. Drizzle each pan with 2 tablespoons vegetable oil and season each with 1/4 teaspoon salt and a few grinds of pepper. Roast, flipping the vegetables and switching the pans halfway through, until the vegetables are caramelized, 25 to 30 minutes. Let cool slightly.
Meanwhile, finely chop the reserved red onion wedges, the pineapple and serrano (remove the seeds for less heat); transfer to a medium bowl. Add half of the cilantro and the lime juice and season with salt and pepper.
Squeeze the roasted garlic from the skins into a separate medium bowl; mash. Stir in the beans. Cover with plastic wrap and microwave until warmed through, 2 minutes.
Warm the tortillas as the label directs. Spread each tortilla with some of the beans and top with the roasted vegetables, pineapple salsa and the remaining cilantro.

Nutrition Facts : Calories 450, Fat 17 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 792 milligrams, Carbohydrate 67 grams, Fiber 11 grams, Protein 9 grams, Sugar 12 grams

VEGETABLE SALSA - THE MAYO CLINIC

Vegetable Salsa - the Mayo Clinic image

Excellent way to get kids (young and old) to eat their veggies. This recipe is easily adjustable to suit your tastes. If you prefer hotter salsa, add finely chopped jalapeno peppers. (I typically use 2 jalapenos, seeded). If you love garlic, add more....if you don't, add less. You could also add chopped black olives. Great served with chips, omelets, chicken, etc. From the Mayo Clinic website. Dietitian's tip: Store-bought salsa can have as much as 400 milligrams of sodium in 1/4 cup. This thick vegetable salsa has much less sodium: 150 milligrams in 1/2 cup. Note: recipe yield somewhat depends on the size of the produce you use.

Provided by swissms

Categories Sauces

Time 20m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 12

Ingredients

1 cup diced zucchini (approximately 1 small zucchini)
1 cup chopped red onion
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
4 tomatoes, diced
2 -4 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 teaspoon ground black pepper
2 teaspoons sugar (I omit) (optional)
1/4 cup lime juice
1 teaspoon salt
1 -3 jalapeno pepper, finely chopped (I seed the jalapenos, then dice, if you like your salsa extra spicy you can always leave in the seed) (optional)

Steps:

Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 149.3, Carbohydrate 4.5, Fiber 1.3, Sugar 2.5, Protein 0.8

CHOPPED SALAD WITH SALSA VERDE DRESSING

Chopped Salad with Salsa Verde Dressing image

Categories Salad Blender Leafy Green Onion Tomato Side Quick & Easy Dinner Lunch Summer Healthy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 15

Ingredients

3 tomatillos, husked, quartered
1/3 cup (lightly packed) cilantro
5 tablespoons fresh lime juice
1 teaspoon chopped jalapeño chili
1 garlic clove, peeled
6 tablespoons vegetable oil
1/2 cup finely chopped green onions
2 1/2 cups chopped romaine lettuce
2 cups chopped green cabbage
3/4 cup chopped seeded tomatoes
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels
1 avocado, pitted, peeled, diced
1/4 cup feta cheese, crumbled
Corn tortilla chips (optional)

Steps:

Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.
Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.

FRESH CHOPPED SALSA

Fresh Chopped Salsa image

I've been making this salsa since I was 20 years old. This recipe is so versatile, you can change things around, add other things, etc. Sometimes I add fresh chopped jalapenos, or canned ones along with the canned diced chilies. You can also add cilantro, (YUCK I don't like it!), black olives, even mango! It's good on meat. My hubby loves to make bloody marys with the juice! If your tomatoes are nice home grown, vine ripened ones, you can omit the sugar. We usually serve this with cheese flavored chips such as Doritos. I hope you enjoy this fresh-tasting salsa!

Provided by Chef PotPie

Categories Sauces

Time 15m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs ripe tomatoes, chopped
1 bunch scallion, chopped, green parts too
1 (7 ounce) can diced green chilies
2 tablespoons Mexican chili powder
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon sugar
1 teaspoon garlic powder
1/2 teaspoon fresh coarse ground black pepper

Steps:

Combine all ingredients, mixing well.
Chill for an hour or so to allow flavors to develop.
Serve with chips or ?.
Enjoy!

Nutrition Facts : Calories 108.4, Fat 4.5, SaturatedFat 0.7, Sodium 1217.4, Carbohydrate 17.3, Fiber 4.8, Sugar 11.1, Protein 3

CHOPPED VEGETABLE SALAD

Chopped Vegetable Salad image

Yield 12

Number Of Ingredients 15

Ingredients

3 cups chopped fresh broccoli
3 cups chopped fresh cauliflower
5 stalks celery (diced)
1 (10.5 ounce) package cherry tomatoes (halved)
2 cucumbers (peeled and diced)
2 cups frozen peas (thawed)
1 (6 ounce) can black olives (drained and sliced)
8 strips bacon (cooked and crumbled)
1 1/2 cups mayonnaise
1/4 cup sugar
3 Tablespoons grated Parmesan cheese
1 1/2 Tablespoons Apple Cider Vinegar
1/4 teaspoon salt
1 cup Craisins
3/4 cup sunflower seeds

Steps:

In a large mixing bowl combine the chopped broccoli, chopped cauliflower, diced celery, tomatoes, cucumbers, peas, olives, and bacon. Gently toss.
In another bowl combine all of the dressing ingredients. Stir until sugar is dissolved and all is mixed well.
Pour over the vegetable mixture and stir in well.
Stir in the Craisins and sunflower seeds, reserving a few to sprinkle on top of the salad for serving.
Chill for an hour before serving.

Nutrition Facts : Servingsize 1 serving, Calories 3811 kcal, Fat 310 g, SaturatedFat 49 g, Cholesterol 152 mg, Sodium 5073 mg, Carbohydrate 177 g, Sugar 98 g, Protein 66 mg