Crunchy Grape Tomato And Carrot Salad Food

CRUNCHY GRAPE TOMATO AND CARROT SALAD

Crunchy Grape Tomato and Carrot Salad image

This is a refreshing and versatile salad that is best prepared slightly in advance. Juicy little grape tomatoes and crunchy carrots and celery team up with green onions and a sweet-tangy vinaigrette. It's easy and just plain good! Prep time includes marinating in the refrigerator.

Provided by EdsGirlAngie

Categories Vegetable

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 pint grape tomatoes, cut in half
1 lb baby carrots, cut into 1/4 inch slices
3 stalks celery, sliced diagonally
2 green onions, thinly sliced
3 tablespoons olive oil
2 tablespoons water
2 tablespoons apple juice
2 tablespoons rice wine vinegar or 2 tablespoons white wine vinegar
1 tablespoon brown sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
pepper
1 tablespoon dried basil or 3 tablespoons fresh basil, julienned

Steps:

Combine tomatoes, carrots, celery and green onions in a large bowl.
Whisk together remaining ingredients in a small bowl, then add to vegetables.
If using dried basil, add now to the dressing; if using fresh, add just before serving.
Gently toss vegetables to coat in dressing.
Cover and refrigerate for at least 2 hours; salad tastes best when prepared in advance.
Serve chilled.

Nutrition Facts : Calories 113.4, Fat 7.1, SaturatedFat 1, Sodium 178.8, Carbohydrate 12.6, Fiber 2.5, Sugar 6.8, Protein 1.2

GRAPE TOMATO MOZZARELLA SALAD

Grape Tomato Mozzarella Salad image

Linda Haas created this fuss-free recipe after tasting something similar on a cruise. It makes a speedy and summery, light bite at home in Tenmile, Oregon. LINDA'S TIP: "To make it even lighter, use a fat-free Italian dressing."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1/2 large sweet onion, thinly sliced
1 medium cucumber, sliced
2 cups grape tomatoes
1/2 cup loosely packed fresh basil leaves, sliced
4 ounces fresh mozzarella cheese, sliced
1/3 cup fat-free Italian salad dressing

Steps:

Arrange the onion, cucumber, tomatoes, basil and mozzarella on salad plates. Drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 85 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 224mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

CRUNCHY CAULIFLOWER AND TOMATO SALAD

Crunchy Cauliflower and Tomato Salad image

A crisp and crunchy salad that complements any summer picnic or barbeque.

Provided by Mary P.

Categories Salad Vegetable Salad Recipes Cauliflower

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

⅓ cup extra-virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon fresh lemon juice, or more to taste
salt and ground black pepper to taste
1 large head cauliflower, chopped small
¼ cup minced red onion
¼ cup minced fresh parsley
2 garlic cloves, minced
1 cup cherry tomatoes, halved, or more to taste

Steps:

Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a bowl until dressing is smooth.
Mix cauliflower, red onion, parsley, and garlic together in a large bowl. Drizzle dressing over cauliflower mixture; toss to coat. Gently fold tomatoes into salad. Chill salad in refrigerator up to 3 hours before serving.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 9.8 g, Fat 12.7 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 46.9 mg, Sugar 3.7 g

CRUNCHY CARROT SALAD

Crunchy Carrot Salad image

This is a nice change from a regular salad. It makes a nice side dish. Raisins could be added if desired. To save time, make this in the morning and serve it at night!

Provided by Tebo3759

Categories Vegetable

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 large carrots
3 tablespoons lemon juice
3 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley (or cilantro)
salt
lettuce leaf

Steps:

Peel and grate the carrots (in a food processor if possible).
Whisk lemon juice, oil, sugar, mustard& pepper.
Add carrots and parsley and toss well.
Cover and refridgerate up to 8 hours.
Season with salt and serve on lettuce lined plate or bowl.

Nutrition Facts : Calories 128.5, Fat 10.5, SaturatedFat 1.4, Sodium 65.1, Carbohydrate 9.1, Fiber 2.2, Sugar 4.8, Protein 0.8

LATE-SUMMER TOMATO & CARROT SALAD

Late-summer tomato & carrot salad image

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

Ingredients

600g mixed ripe tomato , such as red and yellow cherry, plum and medium vine
2 medium carrots , peeled and finely shredded or grated
bunch spring onions , trimmed and finely chopped
1 red chilli , deseeded and finely chopped
25g pumpkin seed
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar

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

CARROT BROCCOLI SALAD

Carrot Broccoli Salad image

I created this salad for last summer's round of family reunions and picnics. My in-laws provided me with all the fresh vegetables from their garden.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 medium carrots, shredded
1 small bunch broccoli (about 12 ounces), chopped
1 cup raisins
1 small onion, chopped
1 garlic clove, minced
2/3 to 1 cup mayonnaise
1/2 cup sugar
1 teaspoon ground mustard
1/2 pound sliced bacon, cooked and crumbled

Steps:

In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.

Nutrition Facts : Calories 449 calories, Fat 26g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 385mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 6g fiber), Protein 9g protein.

CARROT AND RAISIN SALAD II

Carrot and Raisin Salad II image

This is a recipe I made way back in sixth grade home economics class and it's still a favorite!

Provided by LINDA W.

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup sour cream
½ cup light mayonnaise
1 tablespoon lemon juice
½ teaspoon salt
1 tablespoon brown sugar
4 cups shredded carrot
1 cup raisins

Steps:

In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar. Add carrots and raisins and stir until coated.

Nutrition Facts : Calories 343.2 calories, Carbohydrate 50.6 g, Cholesterol 23.1 mg, Fat 16.3 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 624.5 mg, Sugar 34.3 g

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