Garden Vegetable Chopped Salad Food

GARDEN VEGETABLE SALAD

Garden Vegetable Salad image

MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1/3 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1 small tomato, sliced
1/3 cup sliced green pepper
1/3 cup sliced celery
1/3 cup sliced green onions with tops
1/2 teaspoon chopped fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts :

CHOPPED GARDEN SALAD

Chopped Garden Salad image

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

Ingredients

6 medium tomatoes
2 medium green peppers
2 large cucumbers
2 medium red onions
1-1/4 cups water
3/4 cup cider vinegar
4-1/2 teaspoons sugar
1-1/2 teaspoons mustard seed
1-1/2 teaspoons celery salt
1/2 teaspoon salt
1/8 teaspoon pepper

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

SUMMER VEGGIE SALAD

Summer Veggie Salad image

This is my favorite summer salad to take to picnics and makes the best of summer-time vegetables. Add chopped grilled chicken and take it from a hearty salad into an entree.

Provided by Lisa Striffler

Categories Salad Vegetable Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

Ingredients

5 ears corn, husked
1 (15 ounce) can black beans, rinsed and drained
2 avocados, diced
1 bunch fresh cilantro, roughly chopped
1 pint cherry tomatoes, halved
¼ large red onion, thinly sliced
1 jalapeno pepper, seeded and chopped
¼ cup olive oil
2 limes, zested and juiced

Steps:

Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob.
Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.
Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 34.4 g, Fat 15.5 g, Fiber 10.6 g, Protein 7.7 g, SaturatedFat 2.2 g, Sodium 228.2 mg, Sugar 3.8 g

ALEXIS'S CHOPPED VEGETABLE SALAD

Alexis's Chopped Vegetable Salad image

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

Ingredients

Coarse salt
2 ears corn
Pinch of sugar
1/2 pound green beans, trimmed and cut into 1/4-inch pieces
1/2 pound wax beans, trimmed and cut into 1/4-inch pieces
4 plum tomatoes, seeded and cut into 1/4-inch pieces
1 small red bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small yellow bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small red onion, cut into 1/4-inch pieces
1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
3/4 cup cilantro leaves
1 medium jalapeno pepper, seeded, deveined, and finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon freshly ground pepper

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.

FRESH VEGETABLE SALAD

Fresh Vegetable Salad image

Best with 'fresh from your garden' vegetables. A crisp, refreshing and simple side dish for those blistering hot summers!

Provided by Gabby

Categories Salad Vegetable Salad Recipes

Time 28m

Yield 12

Number Of Ingredients 15

Ingredients

6 cups water
2 cups tri-color rotini pasta
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon honey
2 tomatoes, chopped
½ sweet onion (such as Vidalia®), chopped
1 cucumber, peeled and diced
2 carrots, cut into bite-size pieces
½ cup diced celery
3 cloves garlic, chopped
2 green onions, chopped
2 tablespoons chopped fresh parsley, or to taste
1 ½ teaspoons chopped fresh cilantro
1 pinch fresh cracked black pepper, or to taste

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.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 15.1 g, Fat 5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 18.2 mg, Sugar 2.7 g

GARDEN CHOPPED SALAD RECIPE

Garden Chopped Salad Recipe image

Utilize bacon and cheese in our Garden Chopped Salad Recipe. Our Garden Chopped Salad Recipe is so tasty, you may not realize it's a Healthy Living recipe.

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 6

Ingredients

6 cups chopped romaine lettuce
1 cup chopped broccoli
1/2 cup matchlike carrot sticks or shredded carrots
1/2 cup KRAFT Lite Ranch Dressing
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled

Steps:

Toss lettuce with broccoli, carrots and dressing.
Top with cheese and bacon.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g