Garden Vegetable Basil Salad Food

VEGETABLE SALAD WITH BASIL

Steps:

• Rinse and slice celery.
• Peel the carrot and finely chop or slice.
• Rinse and thinly slice zucchini.
• Rinse and halve the peppers, remove the seeds and white inner skins and cut into strips.
• Mix balsamic vinegar with lemon juice, honey and grape seed oil and mix in vegetables and basil. Season with salt and pepper and serve in a bowl garnished with basil.

MIDDLE EASTERN VEGETABLE SALAD

Steps:

• Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

GARDEN VEGETABLE SALAD

Steps:

• Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

CHILLED VEGETABLE SALAD

Steps:

• Place tomatoes, zucchini, yellow squash, green bell pepper, red onion, garlic, basil, salt, and black pepper in a large bowl; add olive oil, vinegar, and water. Toss to coat. Refrigerate for about 1 hour before serving.

FRESH VEGETABLE SALAD

Steps:

• Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
• Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

GARDEN VEGETABLE SALAD

Steps:

• Wash vegetables thoroughly with warm water.
• Slice and dice vegetables however you wish and drain olives.
• Toss sald greens with vegetables and olives in large bowl.
• Add dressing; mix until salad is well coated.
• Top with chedder cheese.
• Enjoy!

FRESH GARDEN VEGETABLE SALAD

Steps:

• In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.

GRILLED VEGETABLE SALAD WITH FRESH BASIL

Steps:

• Prepare barbecue (medium-high heat). Combine oil and garlic in large bowl. Place vegetables on baking sheet. Brush with garlic oil; sprinkle with salt and pepper.
• Grill vegetables until slightly charred and just tender, turning often, about 10 minutes. Transfer vegetables to work surface. Cut corn from cob. Cut remaining vegetables into cubes. Toss all vegetables and basil in bowl with garlic oil. Season with salt and pepper.

GARDEN VEGETABLE LENTIL SALAD

Steps:

• Place lentils in a large salad bowl.
• Heat 1 tablespoon oil in a large frying pan set over medium heat. Add onion, carrots and garlic. Sauté, stirring occasionally, until onion is softened, about 5 minutes. Stir in jalapeño, pepper and peas. Sauté for another 2 minutes. Remove from heat and add to lentils.
• In a bowl, whisk 1 tablespoon oil with lemon juice, cumin, salt and cayenne, if using. Stir into salad. Taste and add more salt, if needed.
• If making ahead, cover and refrigerate up to 2 days, then add fresh herbs, if using, just before serving.