SICILIAN CHUNK VEGETABLE SALAD
Provided by Rachael Ray : Food Network
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.
ISRAELI VEGETABLE SALAD
Steps:
- For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
- In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
- Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.
THE BEST VEGETABLE SALAD
This is a refreshing salad using all different kinds of vegetables. You can use whatever you like, but the main things that makes it good are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is very good on it, but so is just plain olive oil.
Provided by DUSTYDO157
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 10.9 g, Fat 4.8 g, Fiber 4.5 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 397.9 mg, Sugar 4 g
MACHO GAZPACHO VEGETABLE CHUNK SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.
PAMI'S CHUNKY CHOPPED SALAD
A delicious summer meal! Packed with garden veggies, it's light and refreshing. We love the tanginess of the rice wine and apple cider vinegar with the lemon juice. Little bits of creamy Feta and the combination of herbs add tons of flavor and take this simple salad over the top.
Provided by Pami Toll
Categories Other Side Dishes
Time 20m
Number Of Ingredients 15
Steps:
- 1. I take my time cutting larger thick pieces of the cucumbers by laying it out peeled and slicing it lengthwise four ways. Then cutting crossways into thick pieces. Add them to a large bowl.
- 2. I do the same for the tomatoes. I want squared chunks. It makes for the hearty feel of the salad. Add chopped tomatoes to the bowl with the cucumber.
- 3. Then I take a large square of Feta cheese and make small squares. Throw in about a handful of Kalamata olives or black olives.
- 4. Chop the onion into small pieces. Chop the green onion knobs and all into thicker pieces.
- 5. Add onion and green onion to the bowl.
- 6. In a small bowl, whisk together olive oil, vinegar, chopped garlic, fresh lemon, basil, herbs, salt, and pepper. Pour over the salad. Gently toss the whole thing together to coat. Serves 4. To double, add more of each ingredient.
- 7. Options. I enjoy a chopped hard boiled egg, marinated artichoke hearts, chopped fresh spinach ( LOTS OF THAT). I have added raw almonds or pecans. But usually don't. It's very light and tasty. Now if you don't like Feta cheese, I chopped squares of Swiss or Muenster or some dill flavored cheese instead. You can do almost anything. The thicker pieces make you feel fuller and more satisfying so you arent think THIS IS JUST A SALAD. I also have had anchovies or other olives added too. If any is left, I place in plastic wear and give it a shake. Then I serve it chilled later.
CHUNKY VEGETABLE-BULGUR SALAD
This healthful side dish is composed of lightly sauteed vegetables and bulgur wheat, a Middle Eastern grain that is high in fiber and protein, and low in fat and calories.
Provided by Cooking Channel
Categories side-dish
Time 55m
Yield 7 cups or 8 side dish servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the bulgur and boiling water. Cover and let stand until the liquid is absorbed, about 30 minutes.
- Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from the lemons and set aside.
- In a 12-inch nonstick skillet, heat the oil over medium-high heat until hot. Add the onions and cook until beginning to soften, 3 to 4 minutes. Add the tomatoes, squash and zucchini. Cook until the vegetables are tender, 6 to 8 minutes, stirring occasionally.
- Stir the vegetables into the bulgur with the lemon peel and juice, mint, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon the mixture into a container with a tight-fitting lid. It can be refrigerated up to 1 day.
- Nutritional information per 7/8-cup serving size: about 160 calories, 2 g total fat (0 g saturated), 160 mg sodium, 32 g carbohydrate, 8 g fiber, 6 g protein
Nutrition Facts : Calories 160, Fat 2 grams, Sodium 160 milligrams, Carbohydrate 32 grams, Fiber 8 grams, Protein 6 grams
ANGEL'S CHUNKY CHICKEN SALAD
I made up this recipe after a similar sandwich served at a diner. It's not the same, but just as good.
Provided by Angel
Categories Salad
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
- Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 7.3 g, Cholesterol 49.1 mg, Fat 20.7 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 3.7 g, Sodium 1018.2 mg, Sugar 2.9 g
CHUNKY GREEK SALAD
Make and share this Chunky Greek Salad recipe from Food.com.
Provided by GinnyP
Categories Vegetable
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large bowl.
- Toss until well blended.
- Chill several hours to blend flavors.
Nutrition Facts : Calories 135.3, Fat 11.7, SaturatedFat 4.3, Cholesterol 20.1, Sodium 255.3, Carbohydrate 4.6, Fiber 1.1, Sugar 2.8, Protein 3.9
CHUNKY VEGETABLE SALAD
This is a great side dish and it is good for lunch boxes and picnic baskets. it is good at room temperature and served cold.
Provided by Joan Hunt
Categories Other Salads
Time 20m
Number Of Ingredients 11
Steps:
- 1. steam green beans to crisp tender about 3-5 minutes. chop the beans into thirds. Combine All salad ingredients in a bowl and toss. Dress with vinegar and oil, salt and pepper and chill.
- 2. chill for at least 2 hours to meld flavors. this is one of those dishes that gets better the longer it sits.
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