Summer Garden Salad Food

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SUMMER GARDEN SALAD



Summer Garden Salad image

Now's the time to raid your garden and herb patch and put together this healthy salad. A touch of mint will make your mouth water.-Jessica Reyno-Joseph, Kissimmee, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 14

1 medium tomato, thinly sliced
1/2 small cucumber, thinly sliced
3 tablespoons chopped celery
2 tablespoons sliced ripe olives
2 tablespoons chopped sweet onion
1 tablespoon minced fresh mint
2 teaspoons minced fresh parsley
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 small garlic clove, minced
Dash salt
Dash pepper
1 tablespoon crumbled feta cheese
Fresh mint leaves, optional

Steps:

  • Place tomato and cucumber in a small bowl; add the celery, olives, onion, mint and parsley. Toss to combine., In another small bowl, whisk the oil, vinegar, garlic, salt and pepper; pour over tomato mixture and toss to coat. Divide vegetables between two plates; sprinkle with cheese. Garnish with mint leaves if desired.

Nutrition Facts : Calories 89 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 197mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SUMMER GARDEN SALAD



Summer Garden Salad image

A simple salad that will make a wonderful addition to any meal or by itself for lunch. Recipe source: Bon Appetit (July 1985)

Provided by ellie_

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup red wine vinegar
1/8-1/4 teaspoon dry mustard
1 garlic clove, minced
3/4 cup olive oil
salt
pepper
2 cups yellow wax beans or 2 cups green beans, cut into 2-inch lengths and blanched
1 cup cauliflower floret
1 bunch watercress, stemmed and chopped
1 bunch green onion, chopped
1 cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
16 radishes, sliced

Steps:

  • In a jar blend vinegar, mustard and garlic. Whisk in oil and season with salt and pepper. Shake well.
  • In a large salad bowl combine vegetables (beans - radishes).
  • Add dressing and toss.
  • Chill at least 1 hour before serving.

Nutrition Facts : Calories 276.7, Fat 27.2, SaturatedFat 3.8, Sodium 18.8, Carbohydrate 8.6, Fiber 3.1, Sugar 2.8, Protein 2.1

SUMMER GARDEN SALAD



Summer Garden Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh dill
1 teaspoon garlic powder
1 teaspoon white vinegar
Kosher salt and freshly ground black pepper
1 head green leaf lettuce, chopped
3 heirloom tomatoes, cut into wedges
4 mini cucumbers, cut into wedges
1 orange bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks

Steps:

  • For the dressing: Combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, vinegar and a pinch of salt and pepper in a bowl. Stir to combine. Taste and adjust the seasoning as needed. Transfer to a ramekin.
  • For the salad: Place the ramekin in the center of a platter. Arrange the lettuce around the dressing. Layer the tomatoes, cucumbers and bell peppers on top of the lettuce and serve.

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