EASY VEGETABLE TOSS
Veggies quickly cooked crisp-tender perfection are tossed with dressing and cheese to make a colorful dish that's as easy as it is tasty.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 16 servings, 3/4 cup each.
Number Of Ingredients 6
Steps:
- Add broccoli, cauliflower and beans to boiling water in large saucepan. Cook 3 to 5 min. or just until vegetables are crisp-tender. (Do not overcook.) Drain. Immediately rinse with very cold water; drain again.
- Place vegetable mixture in large serving bowl. Add peppers; mix lightly. Cover. Refrigerate several hours or until chilled.
- Add dressing and cheese just before serving; toss to coat.
Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
PARMESAN VEGETABLE TOSS
The first time I made this salad it was with two others for a Fourth of July party years ago. This one disappeared long before the other two! It's great for feeding a hungry crowd. At our house, there's never any left over. I hope you enjoy it as much as we do. -Judy Barbato, N. Easton, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16-18 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the Miracle Whip, cheese, sugar, basil and salt. Add broccoli, cauliflower, onion, and water chestnuts; toss. Cover and refrigerate for several hours or overnight. , Just before serving, place lettuce in salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired.
Nutrition Facts : Calories 269 calories, Fat 24g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 388mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
VEGETABLE TOSS
This is a Salad, easy to double for a crowd. The recipe comes from the Salinas Valley, just 8 miles from Monterey bay. This valley grows 80% of the of the nations lettuce, 60% of the broccoli, 50% of the cauliflower and mushrooms, 90% of the artichokes & 25% of the celery, that is why it is called the Salad Bowl of the World. This takes 2 hours refrigration time.
Provided by Barb G.
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
- Top with Radishes and remaining lettuce, broccoli, and cauliflower.
- Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
- Cover and refrigerate at least 2 hours.
- Just before serving, sprinkle with your favorite salad topping.
PARMESAN VEGETABLE TOSS
This salad recipe came from a "Taste of Home Magazine" a few years back. It's perfect to bring to a potluck or picnic.
Provided by yooper
Categories Cauliflower
Time P1DT15m
Yield 16-18 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine mayonnaise, Parmesan cheese, sugar, basil and salt.
- Add broccoli, cauliflower, onion and water chestnuts; toss.
- Cover and refrigerate several hours or overnight.
- Just before serving, sprinkle with the chopped bacon.
- Top with croutons, if desired.
Nutrition Facts : Calories 176.9, Fat 13.8, SaturatedFat 4.8, Cholesterol 22, Sodium 370.9, Carbohydrate 8.1, Fiber 1, Sugar 4.3, Protein 5.7
VEGETABLE NOT-SAGNA PASTA TOSS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
- Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid.
- Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.
- Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated cheese.
- Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.
RATATOUILLE VEGGIE TOSS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 21m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat a skillet over medium high heat. Add oil, garlic, zucchini and onions. Toss vigorously for 5 or 6 minutes. Add tomatoes, salt, pepper, parsley. Reduce heat and simmer 6 to 8 minutes, then serve.
BAGNA CAUDA VEGETABLE TOSS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a couple of inches water in a skillet to a boil, over medium heat. Salt the water and add the broccolini. Cook until crisp-tender, about 3 minutes. Drain, run under cold water and reserve. Return the skillet to the stove top over medium to medium-high heat and add the 1/4 cup extra-virgin olive oil, 4 turns of the pan. When the oil is hot, add the anchovies and stir to melt them into the oil. Stir in the red pepper flakes, the garlic, capers, parsley and all the vegetables including the reserved broccolini. Transfer to a serving dish and serve.
ITALIAN VEGETABLE TOSS
Make and share this Italian Vegetable Toss recipe from Food.com.
Provided by Skooch
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow 2-quart microwave-safe casserole, place zucchini, yellow squash, mushrooms, onions, margarine, basil and pepper. Cover with a sheet of wax paper.
- Microwave on HIGH until squash is crisp-tender, 8 to 10 minutes, rotating halfway through cooking time.
- Add tomato wedges and sprinkle with cheese. Microwave on HIGH 2 to 3 minutes.
Nutrition Facts : Calories 112.5, Fat 5.3, SaturatedFat 1.7, Cholesterol 5.5, Sodium 154.3, Carbohydrate 12.6, Fiber 3.6, Sugar 6.6, Protein 6.9
PASTA AND VEGETABLE TOSS
Make and share this Pasta and Vegetable Toss recipe from Food.com.
Provided by KGCOOK
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook fetuccini according to package directions and drain keep warm.
- In large skillet, cook onion, garlic, Italian seasoning in oil till tender.
- Add water, bouillon and vegetables.
- Cover and simmer 5 to 7 minutes until vegetables are tender-crisp.
- Toss with hot fetuccini.
- Serve immediately.
- Refrigerate leftovers.
Nutrition Facts : Calories 407.6, Fat 6.5, SaturatedFat 0.9, Cholesterol 82.9, Sodium 64.2, Carbohydrate 72.2, Fiber 2.2, Sugar 4.2, Protein 17.1
ZUCCHINI VEGETABLE TOSS
Sure, zucchini gets star billing in this zesty summer vegetable toss. But let's hear it for the snow peas and tomatoes, too, for adding color and flavor.
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat dressing in large skillet on medium-high heat. Add onions, garlic and seasoning; cook 3 min., stirring occasionally. Add zucchini; cook and stir 4 to 5 min. or until crisp-tender.
- Stir in snow peas and tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally.
- Sprinkle with cheese; cover. Remove from heat. Let stand 1 min.
Nutrition Facts : Calories 30, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
EASY VEGETABLE TOSS
The vibrant colors of this fresh tasting side dish will brighten any festive spread!! Cooking the vegetables quickly and then cooling them quickly helps retain their crunch and colour. You can prepare the veggies the night or morning before serving. Store, covered, in the refrigerator. Toss with dressing and cheese just before serving.
Provided by Chef mariajane
Categories Cauliflower
Time 15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Add broccoli, califlower and beans to a saucepan of boiling water; cook 2 minutes or until vegetables are bright in colour and crisp-tender. (Do not overcook). Drain immediately; rinse with very cold water. Drain well. Place in a large serving bowl.
- Add peppers, dressing and cheese; toss to coat.
Nutrition Facts : Calories 52.5, Fat 2.9, SaturatedFat 0.7, Cholesterol 1.8, Sodium 170.5, Carbohydrate 5.5, Fiber 1.4, Sugar 1.9, Protein 2.6
VEGETABLE PARMESAN TOSS
Your family will eagerly eat their veggies when coated with a creamy Parmesan dressing. It's especially refreshing on a summer day!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 20
Number Of Ingredients 12
Steps:
- Mix broccoli, cauliflower and onion in very large (4-quart) bowl.
- Mix mayonnaise, cheese, sugar, salt and basil in small bowl. Add mayonnaise mixture to vegetables; toss gently to coat. Cover and refrigerate at least 2 hours or overnight.
- Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. Store covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 11 g, Cholesterol 20 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg
PARMESAN VEGETABLE TOSS
Salad, that is very tasty and serves a large group of people. Nice to get everything ready then just toss before serving. A big hit. It can easily be cut in half...
Provided by losacco4_13130036
Categories Vegetable
Time 30m
Yield 20-24 serving(s)
Number Of Ingredients 13
Steps:
- In a Large bowl, mix sugar, parmesan cheese, salt, basil, and mayo. Stir well. Add broccoli, cauliflower and onion. Refrigerate several hours or overnight. Just before serving, add the rest of the ingredients, toss well.
Nutrition Facts : Calories 255.8, Fat 18.1, SaturatedFat 4.6, Cholesterol 32.5, Sodium 804.7, Carbohydrate 13.4, Fiber 0.9, Sugar 4.7, Protein 10.2
VEGETABLE LASAGNA TOSS
Make and share this Vegetable Lasagna Toss recipe from Food.com.
Provided by Pixies Kitchen
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 5 to 6 quart covered sauce pot of salted water to boiling over high heat. Add noodles and cook until tender, about 2 minutes longer than directions on package.
- Meanwhile, in non-stick skillet heat oil over medium heat, add garlic and broccoli and cook 1 minute, stirring frequently. Add broth; cover and cook 2 to 3 minutes or until broccoli is very tender. Stir in tomatoes; remove from heat.
- Drain lasagna noodles; add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles.
Nutrition Facts : Calories 420.7, Fat 7.8, SaturatedFat 2.2, Cholesterol 7.4, Sodium 453.7, Carbohydrate 69.7, Fiber 9.1, Sugar 7.2, Protein 20.5
TOFU-VEGETABLE NOODLE TOSS
This simple pasta recipe uses gluten-free buckwheat noodles to complement blanched veggies and an Asian-inspired sauce for an easy weeknight dinner.
Provided by Dr. John McDougall
Categories HarperCollins Dinner Vegetarian Vegan Tofu Asparagus Soy Sauce Quick & Easy
Yield 3-4 servings
Number Of Ingredients 15
Steps:
- Put a large pot of water on to boil. Add the vegetables to the boiling water and cook for about 2 minutes. Remove the vegetables from the water with a strainer and place them in a large bowl. Add the tofu and mix well.
- Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.
- For the sauce place all the sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly, until thickened and clear. Remove from the heat and pour over the tofu and vegetables, mixing well.
- Remove soba noodles from water and place in a large bowl. Toss with the 1 tablespoon soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.
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