Veggie Sprouts Salad Combo Food

ROASTED GREEN VEGETABLE MEDLEY

Roasted Green Vegetable Medley image

Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 10 servings

Number Of Ingredients 15

Ingredients

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 cups fresh broccoli florets
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, halved and sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 96mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SPROUTS SALAD RECIPE

Sprouts Salad Recipe image

Easy and healthy salad made with mung bean sprouts, herbs, veggies and lemon. This makes a great breakfast or a snack.

Provided by Swasthi

Categories Salad

Time 5m

Number Of Ingredients 14

Ingredients

¾ cup mung bean sprouts ((sprouted green gram))
1 tablespoon onions (fine chopped )
1 small tomato (fine chopped )
¼ cup cucumber ( finely chopped)
1 small carrot (chopped or grated)
1 small green chili ((deseeded & chopped) or crushed black pepper)
2 tablespoons coriander leaves (or celery chopped finely)
salt ( as needed)
1 tablespoon lemon juice (or 1 tsp apple cider )
¼ teaspoon chaat masala (for flavor (optional))
½ cup cornflakes (or wheat flakes (optional))
1 tablespoon coconut (fresh, grated or finely chopped)
¼ inch ginger (grated (helps in digestion))
2 to 4 fresh mint leaves (fine chopped (optional, aids digestion))

Steps:

Skip if using homemade fresh sprouts: Rinse the store bought sprouts. Bring 2 cups water to a rolling boil and add the sprouts. Turn off the stove and mix well. Drain them to a colander and rinse with 2 cups of drinking water, not tap water. Shake the colander well and let them drain fully until you prepare the rest.
Rinse all the vegetables, herbs, ginger (optional) and green chilli. Peel the carrots and ginger. Grate them.
Fine chop onions, tomatoes, cucumber, coriander leaves and green chilli. Cut the lemon.
To a large mixing bowl. add the sprouts. Make sure there is no excess moisture. Add the prepared vegetables, ginger, green chilies and coriander leaves.
Sprinkle salt and lemon juice. Toss them well. Transfer to serving bowl and top with cornflakes or roasted poha chivda. If you want you may sprinkle chaat masala and black pepper.
If you want you can also add chopped mint leaves and fresh coconut. Serve sprouts salad immediately.

Nutrition Facts : Calories 148 kcal, Carbohydrate 29 g, Protein 6 g, Sodium 275 mg, Sugar 11 g, Fat 2 g, SaturatedFat 2 g, Fiber 6 g, UnsaturatedFat 2 g, ServingSize 1 serving

VEGGIE LOVERS COMBO SALAD

Veggie Lovers Combo Salad image

Here's a terrific way to eat a garden's worth of veggies. Use up to 5 cups of the freshest stuff on hand. -Marianne Taylor, South Hadley, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 cups cut fresh green beans or wax beans (1 inch)
2 cups fresh or frozen peas, thawed
2 medium sweet red or yellow peppers, chopped
2 plum tomatoes, chopped
1/2 cup finely chopped red onion
1 cup mayonnaise
3/4 cup loosely packed fresh basil or Italian parsley leaves
2 tablespoons red wine vinegar
1 garlic clove, quartered
Optional toppings: chopped cashews, chopped pecans, toasted sesame seeds and cooked and crumbled bacon

Steps:

In a saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain beans and pat dry; place in a large bowl. Add remaining vegetables., Place mayonnaise, basil, vinegar and garlic in a food processor; process until blended. Add to vegetables and toss to coat. Refrigerate, covered, at least 1 hour before serving. Just before serving, sprinkle with toppings as desired.

Nutrition Facts : Calories 204 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 125mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

HEALTHY MIXED SPROUTS VEGETABLE SALAD

Healthy Mixed Sprouts Vegetable Salad image

If you are health conscious or a salad lover, then this is the right recipe for you. You can make this with ease as it just involves minimum steps to prepare and it is an ideal breakfast option for you all.

Provided by Reshu Drolia

Categories Breakfast

Time 20m

Number Of Ingredients 9

Ingredients

1 ½ cup mixed beans sprouts
1/3 cup carrot (finely chopped )
1/3 cup onion (finely chopped )
1/2 cup cucumber (finely chopped )
1/2 cup tomato (deseeded finely chopped )
coriander leaves (Freshly chopped)
Salt (to taste)
2 tsp lemon juice
1/2 tsp black pepper

Steps:

Put mixed beans sprouts, finely chopped (carrot, onion, cucumber, tomato) in a bowl.
Now add all the spices: salt to taste, black pepper powder, lemon juice, freshly chopped coriander leaves and mix it until well combined.
Healthily mixed sprouts vegetable salad is ready to serve.

Nutrition Facts : ServingSize 1 person, Calories 16 kcal, Carbohydrate 3 g, Sodium 9 mg, Sugar 1 g

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER RECIPE

Roasted Brussels Sprouts and Cauliflower Recipe image

Roasted Brussels Sprouts and Cauliflower, a simple roasted vegetable recipe combining two of your favorite veggies for a delicious side dish. Only 5 ingredients and 40 minutes!

Provided by Kristina Todini, RDN

Categories Salads + Side Dishes

Time 40m

Number Of Ingredients 5

Ingredients

1 pound brussels sprouts
1 pound cauliflower ( about 1 head)
2 whole garlic cloves (sliced thin)
2 tablespoons olive oil
1 pinch salt and pepper

Steps:

Preheat: Preheat the oven to 400 degrees (200 C).
Prep vegetables: Wash brussels sprouts and cauliflower. Cut stems from brussels sprouts and cut into halves or quarters. Cut the stem and leaves from cauliflower, then cut the florets from the head into 1-inch pieces for roasting.
Roast vegetables: Arrange the cauliflower and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.

Nutrition Facts : ServingSize 1 g, Calories 140 kcal, Carbohydrate 16 g, Fat 8 g, SaturatedFat 1 g, Sodium 72 mg, Protein 6 g, Fiber 7 g, Sugar 5 g, UnsaturatedFat 6 g

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