Chilled Vegetable Salad Recipes

CHILLED VEGETABLE SALAD

This is a simple salad using raw zucchini and yellow squash that goes wonderfully with a good ole Texas backyard barbeque.

Provided by LREYNAL

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

Chilled Vegetable Salad image

Steps:

Place tomatoes, zucchini, yellow squash, green bell pepper, red onion, garlic, basil, salt, and black pepper in a large bowl; add olive oil, vinegar, and water. Toss to coat. Refrigerate for about 1 hour before serving.

Nutrition Facts : Calories 113.4 calories, Carbohydrate 7.5 g, Fat 9.3 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Sugar 2.7 g

Ingredients

2 tomatoes, cut into chunks
1 large zucchini, cut into chunks
1 large yellow squash, cut into chunks
½ green bell pepper, diced
½ sweet red onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup olive oil
¼ cup red wine vinegar
3 tablespoons water

GRILLED VEGETABLE SALAD

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 17m

Yield 3 servings

Number Of Ingredients 13

Grilled Vegetable Salad image

Steps:

Preheat grill to medium.
In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

Ingredients

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

MARINATED VEGETABLE SALAD

This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. -Rita Wagers, Emporia, Kansas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 14 servings.

Number Of Ingredients 15

Marinated Vegetable Salad image

Steps:

In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.

Nutrition Facts : Calories 146 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 433mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

Ingredients

3 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups fresh baby carrots
2 celery ribs, cut into 1/2-inch pieces
1 medium zucchini, sliced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
DRESSING:
3/4 cup vegetable oil
1/3 cup cider vinegar
1 teaspoon garlic salt
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning

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Chilled Vegetable Salad Recipes

CHILLED VEGETABLE SALAD

This is a simple salad using raw zucchini and yellow squash that goes wonderfully with a good ole Texas backyard barbeque.

GRILLED VEGETABLE SALAD

MARINATED VEGETABLE SALAD

This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. -Rita Wagers, Emporia, Kansas

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