Sweet Vegetable Salad Food

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SWEET KALE VEGETABLE SALAD



Sweet Kale Vegetable Salad image

If you love the Sweet Kale Salad at Costco, you'll love this recipe even more!

Provided by Mary Younkin

Categories     Side Dish

Number Of Ingredients 12

4 cups shredded and chopped curly kale
2 cups thinly sliced Brussels sprouts
1 cup broccoli matchsticks
1/2 cup dried cranberries
1/4 cup roasted and salted pepitas
optional: chopped cabbage and/or chopped endive
1/4 cup mayonnaise
1 1/2 tablespoons milk
1 1/2 tablespoons white balsamic, champagne, or white wine vinegar
1 tablespoon sugar or honey
2 teaspoons poppy seeds
pinch of kosher salt

Steps:

  • Combine all the kale, broccoli sticks, Brussels sprouts, cranberries, and pepitas in a large bowl.
  • In a smaller bowl or jar, whisk together the mayonnaise, milk, vinegar, sugar, poppy seeds, and salt.
  • Pour the dressing over the salad and toss well to thoroughly coat. Let the salad rest for at least 5-10 minutes before serving. Enjoy!

Nutrition Facts : Calories 125 kcal, Carbohydrate 14 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 68 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

SWEET-SOUR VEGETABLE SALAD



Sweet-Sour Vegetable Salad image

Field editor Lucille Terry of Frankfort, Kentucky quickly assembles this marinated medley using canned veggies. "It's excellent for potlucks, accompanied by yeast rolls, corn bread muffins or Parmesan cheese squares," Lucille suggests.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 24 servings.

Number Of Ingredients 18

2 cups sugar
1-1/2 cups cider vinegar
1 cup canola oil
2 teaspoons salt
2 teaspoons white pepper
2 cans (15-1/4 ounces each) small peas, drained
3 cans (7 ounces each) white or shoepeg corn, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 can (8 ounces) sliced water chestnuts, drained
2 cups thinly sliced celery
1 cup chopped onion
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 jar (7 ounces) diced pimientos, drained

Steps:

  • For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool. , In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 219 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 494mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 4g fiber), Protein 4g protein.

THE BEST VEGETABLE SALAD



The Best Vegetable Salad image

This is a refreshing salad using all different kinds of vegetables. You can use whatever you like, but the main things that makes it good are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is very good on it, but so is just plain olive oil.

Provided by DUSTYDO157

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 16

1 cucumber, peeled and chopped
2 fresh tomatoes, chopped
2 green onion, minced
1 red bell pepper, chopped
5 radishes, chopped
1 small jicama, peeled and julienned
5 romaine lettuce leaves, torn into bite size pieces
1 clove garlic, minced
1 ½ tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon pomegranate juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh basil
1 ½ teaspoons water

Steps:

  • Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 10.9 g, Fat 4.8 g, Fiber 4.5 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 397.9 mg, Sugar 4 g

MIXED VEGETABLE SALAD



Mixed Vegetable Salad image

Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1 package (10 ounces) frozen mixed vegetables
1 can (15 ounces) kidney beans, rinsed and drained
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup sugar
1/2 cup vinegar
1 tablespoon cornstarch

Steps:

  • Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.

Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 5g fiber), Protein 5g protein.

HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY



Hearty Roasted Veggie Salad Recipe by Tasty image

Here's what you need: beets, olive oil, salt, red onion, carrots, parsnips, sweet potato, pepper, balsamic vinegar, lemon juice, dijon mustard, garlic powder, fresh parsley, mixed greens, walnuts, crumbled feta cheese

Provided by Julie Klink

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

3 beets
1 cup olive oil, divided
1 ½ teaspoons salt, divided
1 red onion, cut into wedges
4 carrots, peeled and chopped
2 parsnips, peeled, chopped
1 sweet potato, peeled, chopped
¾ teaspoon pepper, divided
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon dijon mustard
½ teaspoon garlic powder
3 tablespoons fresh parsley, chopped
6 cups mixed greens
1 cup walnuts, chopped
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 425˚F (220˚C).
  • On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
  • On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
  • Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
  • Create 3 circular spaces for the beets. Place the 3 beets on the pan.
  • Bake for 1 hour until with vegetables begin to crisp and caramelize.
  • In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
  • Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
  • Serve with walnuts and feta.
  • Enjoy!

Nutrition Facts : Calories 935 calories, Carbohydrate 41 grams, Fat 82 grams, Fiber 9 grams, Protein 15 grams, Sugar 19 grams

SWEET VEGETABLE SALAD



Sweet Vegetable Salad image

This healthy Sri Lankan recipe is from the City Times newspaper. Its colourful, tasty and my favourite salad of late that I really am enjoying this summer. I do substitute the mayonnaise with low-fat yoghurt for a healthier option. This can make a healthy breakfast as well on the days your home- free from office/school:)Also, I sometimes do snack on this instead of going for the Cadbury's Chocolate Bar.

Provided by Charishma_Ramchanda

Categories     Breakfast

Time 1h20m

Yield 1-2 serving(s)

Number Of Ingredients 8

50 g peas, boiled
50 g carrots, boiled and cut into small pieces
50 g boiled beans, cut into 1/2 cm pieces
100 g boiled corn kernels
5 tablespoons yoghurt
1 tablespoon mayonnaise
1 tablespoon sugar
cucumber, lettuce,beetroot and carrot

Steps:

  • Mix the yoghurt, mayonnaise, sauce and sugar well.
  • Add corn kernels.
  • Mix.
  • Add the remaining ingredients.
  • Mix again.
  • Refrigerate till it is cool.
  • Garnish.
  • Serve.

Nutrition Facts : Calories 308.1, Fat 8.4, SaturatedFat 2.5, Cholesterol 13.6, Sodium 187.7, Carbohydrate 54.4, Fiber 6.9, Sugar 22.9, Protein 9

GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)



Giardiniera, Sweet And/Or Hot (Pickled Vegetables) image

Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.

Provided by Dee514

Categories     Vegetable

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb green Italian olives, crushed
1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)
1 garlic clove, sliced thin
2 carrots, peeled and sliced diagonally
1 stalk celery, sliced diagonally
2 cups cauliflower florets, cut into small chunks
1 cup broccoli floret (optional, omit in hot version)
1/2 red bell pepper, quartered and sliced
1/4 cup hot pepper (or less to taste for hot version only)
1/2 cup white vinegar or 1/2 cup dry white wine
1/2 cup water
1/4 cup sugar
2 teaspoons salt
6 peppercorns
1 tablespoon dry dill weed
1 cup water
1 cup white vinegar
1 tablespoon salt

Steps:

  • Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
  • Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
  • Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
  • Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.

Nutrition Facts : Calories 291, Fat 17.8, SaturatedFat 2.4, Sodium 4734.6, Carbohydrate 30.6, Fiber 7.1, Sugar 18.8, Protein 4

COLD VEGETABLE SALAD



Cold Vegetable Salad image

A nice alternative to a pasta salad. Great for those upcoming summer picnics! Note prep time includes chill time.

Provided by Mary Scheffert

Categories     Pork

Time 8h10m

Yield 12 serving(s)

Number Of Ingredients 6

various assorted fresh vegetable, cut into bite-sized pieces (such as cauliflower, broccoli, carrots, sweet peppers, onions, etc.)
4 -5 slices bacon, cooked until crisp & crumbled
1/2 cup Miracle Whip
1/3 cup sugar
1/4 cup oil
1/4 cup vinegar

Steps:

  • Combine vegetables in a large bowl.
  • Mix dressing ingredients in a small saucepan; cook over low heat, stirring constantly.
  • Allow mixture to boil for a few minutes, then cool thoroughly.
  • Pour dressing over vegetables& allow to marinate overnight.
  • Just before serving, top with crumbled bacon.

VEGETABLE SALAD



Vegetable Salad image

Very tasty vegetable salad that's easy to make. I like to make it a day ahead of time to give the flavors time to get acquainted.

Provided by Tina

Categories     Salad     Vegetable Salad Recipes

Time 8h15m

Yield 8

Number Of Ingredients 10

1 (15 ounce) can peas, drained
1 (15 ounce) can green beans, drained
1 (14 ounce) can shoepeg corn, drained
1 onion, chopped
2 stalks celery, chopped, or more to taste
½ teaspoon salt
¼ teaspoon ground black pepper
¾ cup white sugar
½ cup cooking oil
½ cup red wine vinegar

Steps:

  • Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
  • Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.

Nutrition Facts : Calories 296.5 calories, Carbohydrate 39.5 g, Fat 14.2 g, Fiber 3.6 g, Protein 3.8 g, SaturatedFat 2.2 g, Sodium 480.7 mg, Sugar 23.9 g

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