QUINOA VEGGIE SALAD WITH ZESTY VINAIGRETTE
Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).
Provided by Randy Finger
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
- Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
- Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.
Nutrition Facts : Calories 215 calories, Carbohydrate 21.2 g, Fat 13 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 370.9 mg, Sugar 0.8 g
VINAIGRETTE VEGGIE SALAD
"All of my children love my Vinaigrette Veggie Salad," says Connie Small of Schoolcraft, Michigan. "It's easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.
Nutrition Facts : Calories 60 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
HEARTY VEGETABLE SALAD AND VINAIGRETTE
Steps:
- In a large pot of boiling, salted water, place the potatoes one variety at a time, the purple potatoes last, and cook until fork tender. Remove with a slotted spoon into an ice bath. Drain all potatoes. Cut the new potatoes and purple potatoes into quarters. Slice the fingerling potatoes lengthwise.
- Place the beets into the pot of boiling water and cook until fork tender, about 15 to 20 minutes. Rinse under cold water and remove the skin. Wear gloves to avoid turning your skin purple. Slice beets into wedges.
- In a small bowl, whisk together the rice wine vinegar, olive oil, honey and Dijon until an emulsion has formed. Season with salt and pepper.
- In a large bowl, toss all of the vegetables except the lettuce and the olives with approximately 2 tablespoons of vinaigrette. Marinate for 15 minutes.
- In a separate large bowl, toss a handful of greens per person with 2 tablespoons of vinaigrette per person. Plate the lettuce and then place a mound of mixed vegetables on top of the lettuce.
- Top each salad with a 1 to 2 ounce portion of the albacore tuna. Garnish with the olives. Serve immediately.
Nutrition Facts : Calories 296 calorie, Fat 5.6 grams, SaturatedFat 0.8 grams, Carbohydrate 35.9 grams, Fiber 13.1 grams, Protein 19.4 grams
SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE
Provided by James Briscione
Categories side-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
- Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
- Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
- Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.
PICKLED BROCCOLI AND CAULIFLOWER
Pickled Broccoli and Cauliflower
Provided by Raman Sreedaran
Categories Nutrition
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Wash broccoli and cauliflower very well and cut into florets. Discard harder parts such as stems or logs.
- If you have a steamer, steam them for about 15 minutes, they should not be fully cooked, because the vinegar will provide an additional degree of cooking. If you don't have a steamer, place the vegetables in a pot and cover them with water, up to a finger above them. Cook them for about 15 minutes. In either case, you must stop cooking, so that the vegetables maintain their bright color, so by placing the vegetables on a colander and under the cold tap water, they will keep their colors more vivid.
- Place the vegetables in the glass container where you will leave the pickles, add the water, vinegar, pepper, and salt.
- Finally, place this preparation in a water bath, when the water is boiling, close tightly the glass container, and turn off the stove.
Nutrition Facts : Calories 19, Fat 0.1g, Cholesterol 0mg, Carbohydrate 3.2g, Protein 1.2g, Fiber 1.3g, Sugar 1.1g, SaturatedFat 0g, Sodium 17mg
VINAIGRETTE SALAD
This slightly tangy oil and vinegar dressing complements a bowl of mixed salad greens or a colorful vegetable toss nicely. It's not overpowering, so the fresh vegetable flavors shine through. -Rosemarie Forcum, White Stone, Virginia
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 12 servings (about 1/2 cup dressing).
Number Of Ingredients 9
Steps:
- In a small bowl, combine the vinegar, sugar, salt, seasoned salt and pepper. Gradually whisk in oil. In a large bowl, combine lettuces and onion if desired. Serve with dressing.
Nutrition Facts : Calories 87 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
ASIAN VINAIGRETTE SALAD DRESSING
This is simple to throw together, light and tangy. I often vary the ingredients, using honey or orange juice instead of sugar, adding wasabi powder -- whatever I'm in the mood for. The joy of cooking is being creative! If you wish to substitute the oil, use a bland vegetable oil, extra virgin olive oil or "light" olive oil. Regular olive oil is too strong for this recipe.
Provided by DangerBun
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients in a bowl or food processor.
- If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
- If using a food processor, leave it running while you drizzle in the oil.
- When dressing is well combined, add sesame seeds and scallions.
- Serve immediately or refrigerate and use within a week.
BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS
Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.
Provided by 3KillerBs
Categories Salad Dressings
Time 15m
Yield 1/4 cup
Number Of Ingredients 34
Steps:
- Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
- Let stand 10 minutes to rehydrate dried herbs and blend flavors.
- Shake again then dress salad as desired.
- Note -- I recommend the lemon dressing on spinach.
- Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
- Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
- Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.
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