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
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 14
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
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
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
FRESH VEGETABLE SALAD
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
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 VEGETABLE SALAD
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
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
GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips.
- Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese.
- Greek Vinaigrette:
- Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup.
ZESTY GARDEN VEGETABLE BREAD SALAD
Provided by Nancy Fuller
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the olive oil, red wine vinegar, Dijon mustard and some salt and pepper. Whisk it together and add the bread. Toss everything to coat, then add the tomatoes, cucumbers, string beans and onions. Toss everything again. Let the salad marinate 30 minutes before serving.
- Check the seasoning before serving, adjusting with more salt and freshly ground pepper if needed.
BEAN AND GARDEN VEGETABLE SALAD
Layered salads don't get heartier than this! We combined chickpeas and great Northern beans with cheese, eggs and a variety of veggies in this tasty dish.
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place half the salad greens in 3-qt. clear bowl; cover with layers of chickpeas, carrots, tomatoes, corn, remaining salad greens, 3/4 cup cheese, broccoli, onions, bacon and great Northern beans. Sprinkle with remaining cheese.
- Refrigerate 3 hours or until chilled.
- Top with eggs and parsley. Serve with dressing.
Nutrition Facts : Calories 60, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
GARDEN VEGETABLE LENTIL SALAD
Healthy Vegetarian Salad. Perfect for using up your garden veggies. From Plan B Organic Farm. Recipe must be chilled for atleast over night.
Provided by FrVanilla
Categories Vegetable
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
GARDEN VEGETABLE PASTA SALAD
My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese. -Tina Repak Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 26 servings (3/4 cup each).
Number Of Ingredients 23
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside., Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes., Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 185 calories, Fat 11g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 262mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
GARDEN VEGETABLE SALAD WITH CHICKEN
Serve up Garden Vegetable Salad with Chicken at your next summer party. Explore this easy recipe for Garden Vegetable Salad with Chicken today!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Layer all ingredients except dressing in large bowl.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
GARDEN FRESH SUMMER VEGETABLE SALAD
"We're always looking for ways to use our garden produce in the summer, and this salad is great because you can use whatever vegetables you have on hand. You'll love the dill dressing,."-Mari Roseberry, Dunning, Nebraska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a small bowl, whisk the remaining ingredients. Pour over vegetables and toss to coat. , Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
VEGETABLE GARDEN PASTA SALAD
Fresh produce is showcased in this salad. My husband, Richard, is not too crazy about plain vegetables, so I came up with this colorful salad. He loves it, and so does our son.-Rhonda Knight, Hecker, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini. , Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 239 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
GARDEN VEGETABLE AND HAM SALAD
During the summer our family eats a lot of salads. I love how refreshing they are and the fact that they are healthy doesn't hurt either. This salad is a meal in itself or could be used as a side dish.
Provided by gertc96
Categories Salad Dressings
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta as directed on package.
- Drain and rinse pasta in cold water and let chill.
- Meanwhile, in large bowl, mix remaining salad ingredients and set aside.
- In small bowl, mix dressing ingredients until well blended.
- Add cooked and cooled pasta to salad.
- Pour dressing over salad and toss to coat.
- Serve immediately or cover and refrigerate.
Nutrition Facts : Calories 431.4, Fat 18.7, SaturatedFat 3.4, Cholesterol 31.8, Sodium 1116.5, Carbohydrate 50.3, Fiber 2.9, Sugar 5.9, Protein 16
GARDEN VEGETABLE CHOPPED SALAD
Make and share this Garden Vegetable Chopped Salad recipe from Food.com.
Provided by nicoleingermantown
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- TOSS lettuce with broccoli, carrots and dressing.
- TOP with cheese and bacon.
Nutrition Facts : Calories 205.4, Fat 18.8, SaturatedFat 5.3, Cholesterol 23, Sodium 359.4, Carbohydrate 4.5, Fiber 1.7, Sugar 2.1, Protein 5
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