Caribbean Vegetable Salad With Zesty Italian Dressing Recipes

ITALIAN VEGETABLE SALAD

Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 11

Italian Vegetable Salad image

Steps:

In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).

Ingredients

5 cups fresh broccoli florets (1 large bunch)
5 cups fresh cauliflowerets (1 small head)
4 plum tomatoes, chopped
1 medium cucumber, peeled and sliced
1 medium sweet onion, thinly sliced
1 cup sliced fresh carrots
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup pimiento-stuffed olives
1 bottle (8 ounces) Italian salad dressing
1 bottle (8 ounces) creamy Italian salad dressing
2 cups shredded part-skim mozzarella cheese

ZESTY WHOLE GRAIN AND VEGETABLE SALAD

I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.

Provided by Cheryl Locke

Categories Salad Grains

Time 2h

Yield 4

Number Of Ingredients 10

Zesty Whole Grain and Vegetable Salad image

Steps:

Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.6 g, Fat 2.5 g, Fiber 1.6 g, Protein 4.9 g, Sodium 928.4 mg, Sugar 3.3 g

Ingredients

3 cups water
1 cup whole grain sorghum
2 tomatoes, chopped
1 rib celery, chopped
½ small onion, chopped
¼ cup chopped cilantro, or to taste
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
1 cup light Italian salad dressing
2 tablespoons lemon juice

CARIBBEAN VEGETABLE SALAD WITH ZESTY ITALIAN DRESSING

A zesty garlic-white wine dressing brings out the best in this Caribbean-style vegetable salad made with eggplant, papayas and pumpkin.

Provided by My Food and Family

Categories Recipes

Time 2h30m

Yield 16 servings, 1 cup each

Number Of Ingredients 17

Caribbean Vegetable Salad with Zesty Italian Dressing image

Steps:

Cook pumpkin and papaya in boiling water in large saucepan 20 to 30 min. or until tender; drain. Cool slightly. Peel pumpkin and papaya; cut pulp into 1-inch chunks.
Whisk next 5 ingredients until bouillon is dissolved.
Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add eggplant; cook and stir 4 to 5 min. or until tender. Stir in oregano and lemon juice; transfer to large bowl.
Add remaining oil to same skillet; heat. Add peppers; cook and stir 4 min. or until crisp-tender. Add to eggplant mixture along with the pumpkin, papaya, dressing mixture and remaining ingredients; toss lightly. Refrigerate 1 hour.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g

Ingredients

1 large chunk fresh pumpkin (1 lb.), seeds removed
1 green papaya, quartered, seeds removed
1-1/2 cups KRAFT Zesty Italian Dressing
1/2 cup dry white wine
3 cloves garlic, minced
2 tsp. chicken bouillon
1 tsp. ground black pepper
2 Tbsp. oil, divided
1 eggplant (1 lb.), cut into 1-inch chunks
1-1/2 tsp. chopped fresh oregano leaves
2 tsp. lemon juice
1 each red, yellow and green pepper, chopped
1 head iceberg lettuce (1-1/4 lb.), torn
1 red onion, thinly sliced
2 avocados, coarsely chopped
1/4 cup crumbled goat cheese
2 Tbsp. chopped fresh thyme

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CARIBBEAN RAINBOW SALAD - FOODUZZI

Web May 23, 2016 Measure 1/2 Tbsp. of the garlic oil and add it to the bottom of a large bowl. Add another 1 Tbsp. plain olive oil, the juice of 1 lime, …
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Servings 2-3
Total Time 12 mins

Place 1 Tbsp. olive oil and sliced garlic in a small sauce pan, turning to coat the garlic slices in oil. Over medium heat, cook the garlic until it becomes dark and crisp (see second photo). Remove each slice and place on a small plate as it browns, and make sure none of the slices burn. After all garlic is removed, remove oil from heat.
Measure 1/2 Tbsp. of the garlic oil and add it to the bottom of a large bowl. Add another 1 Tbsp. plain olive oil, the juice of 1 lime, and honey/maple syrup. Season with salt + pepper, and whisk to combine.
Add romaine, mango, green onion, hearts of palm, tomatoes, cilantro, mint, avocado, and chickpeas to the same bowl, and toss to coat.
Roughly chop your garlic chips and sprinkle them on top of the salad. Season with additional salt + pepper, and sprinkle the salad with hemp hearts.

Caribbean Vegetable Salad With Zesty Italian Dressing Recipes

ITALIAN VEGETABLE SALAD

Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota

ZESTY WHOLE GRAIN AND VEGETABLE SALAD

I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.

CARIBBEAN VEGETABLE SALAD WITH ZESTY ITALIAN DRESSING

A zesty garlic-white wine dressing brings out the best in this Caribbean-style vegetable salad made with eggplant, papayas and pumpkin.

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