SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
PARMESAN VEGETABLE TOSS
The first time I made this salad it was with two others for a Fourth of July party years ago. This one disappeared long before the other two! It's great for feeding a hungry crowd. At our house, there's never any left over. I hope you enjoy it as much as we do. -Judy Barbato, N. Easton, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16-18 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the Miracle Whip, cheese, sugar, basil and salt. Add broccoli, cauliflower, onion, and water chestnuts; toss. Cover and refrigerate for several hours or overnight. , Just before serving, place lettuce in salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired.
Nutrition Facts : Calories 269 calories, Fat 24g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 388mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
YOUR BASIC TOSSED SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 11m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.
EASY VEGETABLE TOSS
The vibrant colors of this fresh tasting side dish will brighten any festive spread!! Cooking the vegetables quickly and then cooling them quickly helps retain their crunch and colour. You can prepare the veggies the night or morning before serving. Store, covered, in the refrigerator. Toss with dressing and cheese just before serving.
Provided by Chef mariajane
Categories Cauliflower
Time 15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Add broccoli, califlower and beans to a saucepan of boiling water; cook 2 minutes or until vegetables are bright in colour and crisp-tender. (Do not overcook). Drain immediately; rinse with very cold water. Drain well. Place in a large serving bowl.
- Add peppers, dressing and cheese; toss to coat.
Nutrition Facts : Calories 52.5, Fat 2.9, SaturatedFat 0.7, Cholesterol 1.8, Sodium 170.5, Carbohydrate 5.5, Fiber 1.4, Sugar 1.9, Protein 2.6
VEGGIE TOSSED SALAD
This simple salad delivers a dose of veggies and great fresh flavors. Feel free to try it with your favorite dressing. Evelyn Slade - Fruita, CO
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Add salad dressing; toss to coat.
Nutrition Facts : Calories 62 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 245mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
QUICK VEGETABLE SCRAMBLE ON TOAST
This vegetable and egg scramble packs protein and flavor into one hearty serving.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- In a small nonstick skillet, heat oil over medium. Add onion and bell pepper and cook until onion is translucent, 3 minutes. Season with salt and pepper. Add eggs and cheese and cook, stirring constantly with a rubber spatula, until eggs are set and cheese melts, 1 to 2 minutes. Spoon over toast and sprinkle with parsley.
Nutrition Facts : Calories 266 g, Fat 13 g, Fiber 2 g, Protein 21 g
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