Garden Vegetable Salad Stacker 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 :

FRESH GARDEN VEGETABLE SALAD

Fresh Garden Vegetable Salad image

When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. -Ramona Sailor of Buhl, Idaho

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 medium tomatoes, quartered
1 medium green pepper, julienned
1 medium onion, sliced and separated into rings
1/3 cup cider vinegar
1/4 cup sugar
1-1/2 teaspoons celery seed
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1 large cucumber, peeled and sliced

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.

Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GARDEN VEGETABLE STACK RECIPE

Garden Vegetable Stack Recipe image

Sandwich fresh veggies and cheese for a winning vegetable stack recipe! Top this Garden Vegetable Stack Recipe from My Food and Family with basil leaves.

Provided by My Food and Family

Categories Home

Time 10m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 large tomatoes, each cut into 6 slices
6 oz. KRAFT Low-Moisture Part-Skim Mozzarella Cheese, cut into 6 slices
1/3 cup KRAFT Zesty Italian Dressing, divided
1 large red onion, cut into 6 slices
1 seedless cucumber, cut into 12 slices
6 fresh basil leaves

Steps:

Place 6 tomato slices on platter; top each with 1 cheese slice. Drizzle with half the dressing.
Top each stack with 1 onion slice, 2 cucumber slices and second tomato slice.
Drizzle with remaining dressing; top with basil.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

NEXT STEP UP FROM K'S GARDEN VEGETABLE SALAD STACKER

Next Step up from K's Garden Vegetable Salad Stacker image

Tried this summers Garden Vegetable Salad Stacker in the Kraft magazine and we both agreed it needed some help. NOTE this is a work in progress. It will prob be changed. Use only garden fresh or farm market fresh vegetables. Store bought is NOT going to make it. You don't want pale tomatoes for this one.

Provided by That is Dr House to

Categories Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 large tomatoes, cut into 12 slices
6 ounces fat free cheese (your choice) or 6 ounces soy cheese, see note
1/3 cup fat-free salad dressing, see note
6 slices red onions or 6 slices vidalia onions
12 cucumbers, slices see note
6 fresh basil leaves (optional)
Mrs. Dash tomato basil garlic seasoning, to taste

Steps:

Note: The cheese can be any you want. I personally use Fat Free cheddar. It can be Mozzarella or any other you desire. For those who can have the fat, I strongly recommend a good cheese that you slice. Use any salad dressing you desire. We prefer Ken's Fat Free Sun Dried Tomato. The cucumber specified is seedless. With fresh garden you don't have that problem. Seeds don't cause a problem if you get a nice young tender cuke out of the garden or off the local farmer.
Place 6 of the tomato slices on plates, top with cheese slice. Sprinkle lightly with the Mrs. Dash. Drizzle with 1/2 of your dressing.
Now top with onion slice and 2 cucumber slices. Sprinkle a bit with Mrs. Dash if desired.
Top with the tomato slice. If you did not use Mrs. Dash in the last step do so now. Drizzle with the dressing.
If using the fresh basil top with the leaf.
NOTES for Vegans use only a soy cheese with a no milk and eggs dressing.

Nutrition Facts : Calories 107.1, Fat 0.8, SaturatedFat 0.2, Sodium 15.5, Carbohydrate 25.6, Fiber 3.9, Sugar 12.2, Protein 4.6

GARDEN VEGETABLE SALAD

Garden Vegetable Salad image

Make and share this Garden Vegetable Salad recipe from Food.com.

Provided by olivegreen17

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 (10 ounce) bag mixed salad greens (or buy greens seperately)
1 small red bell pepper, sliced (or green)
1 small zucchini, sliced
1/2 cup red onion, sliced
1/2 cup pitted ripe olives, drained (optional)
1/2 cup radish, sliced
1 small carrot, diced
1 small celery, diced
cherry tomatoes
1/2 cup cheddar cheese
3/4 cup olive oil and vinegar dressing

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!

Nutrition Facts : Calories 302.7, Fat 29.4, SaturatedFat 7.5, Cholesterol 14.8, Sodium 109.8, Carbohydrate 7.3, Fiber 1.6, Sugar 4.4, Protein 4.5

GARDEN VEGETABLE SALAD STACKER

Garden Vegetable Salad Stacker image

For a special but effortless presentation, simply slice and stack these seasonal ingredients to create beautiful, individual salad servings.

Provided by GREG IN SAN DIEGO

Categories Cheese

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 large tomatoes, each cut into 6 slices
6 ounces mozzarella cheese, cut into 6 slices
1/3 cup Italian dressing, divided (I like Wishbone Italian)
6 slices red onions
12 seedless cucumber, slices
6 fresh basil leaves
fresh ground black pepper or cracked black pepper

Steps:

Place 6 of the tomato slices on a chilled serving platter, or on 6 individual chilled salad plates.
Top each with 1 cheese slice.
Drizzle with 1/2 of the dressing.
Top each salad with one onion slice, 2 cucumber slices and second tomato slice.
Drizzle with remaining dressing.
Add a little freshly ground or cracked black pepper.
Top each salad with a basil leaf.
Serve with chilled salad forks.

Nutrition Facts : Calories 230.2, Fat 10.8, SaturatedFat 4.5, Cholesterol 22.4, Sodium 409, Carbohydrate 27.6, Fiber 4, Sugar 13.6, Protein 10.9

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Garden Vegetable Salad Stacker Food

GARDEN VEGETABLE SALAD

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

FRESH GARDEN VEGETABLE SALAD

When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. -Ramona Sailor of Buhl, Idaho

GARDEN VEGETABLE STACK RECIPE

Sandwich fresh veggies and cheese for a winning vegetable stack recipe! Top this Garden Vegetable Stack Recipe from My Food and Family with basil leaves.

NEXT STEP UP FROM K'S GARDEN VEGETABLE SALAD STACKER

GARDEN VEGETABLE SALAD

Make and share this Garden Vegetable Salad recipe from Food.com.

GARDEN VEGETABLE SALAD STACKER

For a special but effortless presentation, simply slice and stack these seasonal ingredients to create beautiful, individual salad servings.

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