RAINBOW VEGGIE SALAD
Every salad should be colorful and crunchy like this one with its bright tomatoes, carrots, peppers and sassy spring mix. Toss with your best dressing. -Liz Bellville, Jacksonville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place cucumber, carrots, tomatoes, olives, celery, sweet peppers, onion, garlic salt and pepper in a large bowl; toss to combine., Just before serving, add salad greens. Drizzle with dressing and toss gently to combine.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 232mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CRUNCHY VEGGIE RAINBOW SALAD
Simple to make but full of vibrant colors and great flavor, this salad which is perfect for a picnic or barbeque.
Provided by Bintu Hardy
Categories Main
Time 10m
Number Of Ingredients 11
Steps:
- Wash and prep veggies.
- Chop veggies into bite-size pieces and mix together in a large bowl.
- In a separate bowl, use a fork to combine olive oil, soy sauce, sesame oil, maple syrup, and rice vinegar. Pour over the salad and toss well.
- Let the salad chill for an hour before serving.
Nutrition Facts : Calories 111 kcal, Carbohydrate 14 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 124 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 4 g, ServingSize 1 serving
RAINBOW VEGGIE SALAD
Crunchy fresh vegetables, cooked ham, a quick mayo dressing with subtle seasonings and lemon--this pasta salad is tops without a lot of cooking.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
- Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix dressing ingredients until well blended.
- Gently stir cooled cooked pasta into salad. Pour dressing over salad; stir gently to coat. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 280, Carbohydrate 26 g, Cholesterol 35 mg, Fat 2, Fiber 3 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 6 g, TransFat 0 g
THE CRUNCHIEST VEGETABLE SALAD
A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies, all the while chilling them even further.
Provided by Chris Morocco
Yield Serves 4
Number Of Ingredients 14
Steps:
- Prepare the vegetables:
- Place cucumber, radishes, and scallions in a colander set inside a bowl of ice water. Press down on vegetables to submerge. Let soak, stirring occasionally, until very firm and crunchy, at least 15 minutes and up to 1 hour. Drain and pat dry.
- Meanwhile, cook beans in a large pot of boiling generously salted water just until their color intensifies and they are barely softened, about 1 minute. Using a slotted spoon, immediately transfer to a large bowl of salted ice water (use about 1 Tbsp. salt for every 2 quarts water).
- Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans. Let vegetables cool; drain and pat dry. Trim beans and remove strings from sugar snap peas. Slice into large pieces on a steep diagonal.
- Make the dressing and assemble:
- Whisk lime juice, oil, soy sauce, sesame seeds, and sugar in a large bowl; season dressing with salt and pepper. Add beans and peas and toss to coat. Taste and adjust seasoning if needed. Add cucumber, radishes, and scallions and toss to combine. Transfer to a platter.
- Do Ahead
- Beans and peas can be blanched 2 days ahead. Cover and chill. Dressing can be made 2 days ahead. Cover and chill.
RAINBOW VEGGIE SALAD RECIPE BY TASTY
Here's what you need: large head romain lettuce, cherry tomatoes, carrot, yellow bell pepper, cucumber, red onion, red wine vinegar, honey, dijon mustard, dried oregano, garlic clove, olive oil, salt, pepper
Provided by Joey Firoben
Categories Appetizers
Yield 2 servings
Number Of Ingredients 14
Steps:
- On a cutting board, chop head of lettuce.
- In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
- To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
- Pour the dressing over the salad just before serving.
- Enjoy!
Nutrition Facts : Calories 460 calories, Carbohydrate 66 grams, Fat 22 grams, Fiber 9 grams, Protein 6 grams, Sugar 48 grams
CRUNCHY VEGETABLE SALAD
Trying to loose weight? Try this fantastic salad and enjoy without feeling sinful. Cooking time is the refrigerating time.
Provided by Charishma_Ramchanda
Categories Peppers
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, mix together the oil, orange juice, mustard paste, salt, lemon juice and white pepper powder.
- Keep aside and keep refrigerated.
- Now, prepare to wonderfully lay out this salad.
- To do so, arrange red cabbage at the bottom of a serving bowl.
- Next put a layer of green cabbage.
- The third layer should be that of carrots, radish and capsicum.
- Top off the salad with a sprinkling of bean sprouts.
- Refrigerate the salad.
- Prior to serving, sprinkle roasted crushed peanuts.
- Shake the dressing very well.
- Lace the salad with the dressing uniformly.
- Serve rightaway.
- Enjoy!
Nutrition Facts : Calories 264, Fat 16.8, SaturatedFat 2.4, Sodium 290.1, Carbohydrate 24.5, Fiber 7.8, Sugar 11.6, Protein 10.1
CRUNCHY VEGGIE SALAD
"A friend gave me the recipe for this colorful refreshing salad 30 years ago," says Gusty Crum of Dover, Ohio. "It's wonderful alongside baked chicken."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cauliflower, celery, carrot and green pepper. In another bowl, combine the mayonnaise, milk, chives, vinegar, salt and pepper. Pour over vegetables; toss to coat. Serve on lettuce if desired.
Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 555mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CRUNCHY VEGETABLE SALAD
I like to use organic vegetables for this salad, but I have used conventional vegetables with good results. This salad makes enough for a small crowd
Provided by mandagirl
Categories Vegetable
Time 20m
Yield 25-30 serving(s)
Number Of Ingredients 6
Steps:
- Wash cauliflower, broccoli, celery and peppers with white vinegar and water to get off any pesticides and dirt. Rinse well and shake to dry.
- Trim celery and peel carrots.
- Cut all vegetables into bite size pieces and place in a large serving bowl.
- Shake dressing and add to vegetables.
- Stir to mix and put in refrigerator until ready to use.
- Stir again before serving.
Nutrition Facts : Calories 78.7, Fat 5.3, SaturatedFat 0.8, Sodium 342.4, Carbohydrate 7.5, Fiber 2.2, Sugar 3.9, Protein 1.6
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