Anytime Vegetable Salad Recipes
QUICK VEGETABLE SALAD
This recipe was given to me by a friend and it's one the entire family likes. Whenever we have a family get-together, I'm asked to bring this salad.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the corn, tomato, celery, cucumber, green pepper and onion. , In a small bowl, combine the remaining ingredients; gently blend into the salad. Serve immediately.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
OVERNIGHT MARINATED VEGETABLE SALAD
One of my all-time favorite side dishes, this marinated medley is well-received whenever I serve it - which is often. It's wonderful with turkey, but also pleasant with just about any main dish you can think of. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts : Calories 105 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ANYTIME VEGETABLE SALAD
Steps:
- Cook the edamame in boiling water until crisp-tender, about 3 min. Drain well and pat dry. Repeat with green and yellow beans. Combine vegetables. Add vinegar, oil, herbs, 1 tsp salt and 3/4 tsp pepper and shake vigorously to mix. When ready to serve, shake jar again and pour over vegetables. Add more salt & pepper if desired.
VEGETABLE SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- To cook the vegetables, bring 4 cups of water to a boil in a saucepan.
- Meanwhile, trim and wash the zucchini. Cut into 3-inch chunks, and then into 1-inch sticks. Peel the carrots and celery, and cut both into sticks 2 inches by 1/2 inch. Trim and wash the scallions, and cut into 2-inch sticks.
- Put the carrots and celery into the boiling water and cook 2 minutes. Add the cauliflower and boil 5 minutes. Then add the zucchini and cook 1 minute. Stir in the scallions and radishes and cook 10 seconds longer. Drain, reserving the vegetable stock for soup.
- To make the dressing, mix the ingredients for it in a bowl suitable for serving the salad. Add the hot vegetables and toss to coat with the dressing. Serve lukewarm or at room temperature, but not cold.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 10 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 336 milligrams, Sugar 6 grams, TransFat 0 grams
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