Garden Veggie Salad Recipes

FRESH GARDEN VEGETABLE SALAD

When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. -Ramona Sailor of Buhl, Idaho

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Fresh Garden Vegetable Salad image

Steps:

In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.

Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

6 medium tomatoes, quartered
1 medium green pepper, julienned
1 medium onion, sliced and separated into rings
1/3 cup cider vinegar
1/4 cup sugar
1-1/2 teaspoons celery seed
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1 large cucumber, peeled and sliced

GARDEN VEGETABLE SALAD

MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 14

Garden Vegetable Salad image

Steps:

Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts :

Ingredients

1/3 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1 small tomato, sliced
1/3 cup sliced green pepper
1/3 cup sliced celery
1/3 cup sliced green onions with tops
1/2 teaspoon chopped fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

GARDEN VEGGIE SALAD

Trying to get your family to eat more veggies? Check out the squash and snow peas in our ranch-alicious salad. No one has to know it's a better-for-you pick.

Provided by My Food and Family

Categories Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 6

Garden Veggie Salad image

Steps:

Combine all ingredients except dressing in large bowl.
Add dressing just before serving; toss to coat.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

Ingredients

4 cups shredded romaine lettuce
1 cup shredded red cabbage
1 carrot, sliced
1 yellow squash, sliced
1 cup halved trimmed snow peas
1/2 cup KRAFT Lite Ranch Dressing

GARDEN VEGETABLE SALAD

Enjoy this vegetable-packed salad tossed in peppercorn ranch dressing. Cauliflower, broccoli, tomatoes, celery, olives and Colby cheese come together in this refreshing salad dinner - made ready in 20 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Garden Vegetable Salad image

Steps:

Mix all ingredients except dressing in large bowl.
Add dressing; toss until vegetables are evenly coated with dressing.

Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 20 mg, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg

Ingredients

3 cups bite-size pieces cauliflower (1 pound)
2 cups bite-size pieces broccoli (5 ounces)
1 cup cherry tomatoes, cut in half
3/4 cup diced Colby cheese (4 ounces)
1/2 cup sliced celery (1 medium stalk)
1/4 cup pimiento-stuffed salad olives
1/2 cup reduced-fat peppercorn ranch dressing

GARDEN VEGGIE PASTA SALAD

This recipe pleasantly proves that making pasta salad doesn't have to be a time-consuming task, thanks to the head start from bottled salad dressing.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Garden Veggie Pasta Salad image

Steps:

Cook macaroni according to package directions. Drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, green pepper, celery and onions. In a small bowl, whisk the salad dressing, mayonnaise and pepper. Pour over salad; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 259 calories, Fat 15g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 543mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

Ingredients

1-1/2 cups uncooked elbow macaroni
1 pint cherry tomatoes, quartered
1/2 cup chopped green pepper
1 celery rib, chopped
2 green onions, chopped
1/2 cup Italian salad dressing
1 tablespoon mayonnaise
1/4 teaspoon pepper

SUMMERTIME GARDEN VEGGIE PASTA SALAD

It's been so hot the past few days I've been trying to keep cooking to a minimum. I came up with this pasta salad to put some garden herbs and veggies and ones I had in the refrigerator to use.

Provided by Myra9035

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Summertime Garden Veggie Pasta Salad image

Steps:

Cook pasta in boiling salted water according to directions, (usually about 10 minutes) but do not overcook. Mushy pasta will not work well for this recipe. Add a dash of olive oil to keep pasta from sticking while cooking.
In a bamboo or other type of steamer, steam the julienned carrot, fresh peas and green beans for about 5 minutes until just tender. Alternately, you could parboil them for just a few minutes to get them softened just a bit.
Drain and rinse pasta under cold water in a colander. Add to large bowl.
Mix steamed carrots, green beans and peas together into pasta. Add red bell pepper, green onions/scallions, and chopped tomatoes.
Mix ingredients for dressing together, and pour over pasta and veggies. Mix well to combine.
Place lid or plastic wrap over the bowl and let chill in refrigerator for at least an hour to let flavors meld.

Nutrition Facts : Calories 367.8, Fat 15.2, SaturatedFat 2.1, Sodium 83.3, Carbohydrate 50.2, Fiber 5.1, Sugar 6.4, Protein 8.9

Ingredients

2 cups rotini pasta, dry
water, to cook
1 dash salt
1 dash olive oil
2 medium carrots, julienned
1 medium red bell pepper, 1/2 inch dice
1 cup fresh green beans, ends trimmed and halved
2 tablespoons fresh peas (or frozen)
3 spring onions or 3 scallions, chopped
2 roma tomatoes, chopped
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1 teaspoon mustard
1 -2 teaspoon capers (optional)
2 teaspoons fresh parsley, chopped
1 teaspoon fresh tarragon, chopped
1 teaspoon sugar
salt & fresh ground pepper, to taste

GARDEN VEGETABLE SALAD

Make and share this Garden Vegetable Salad recipe from Food.com.

Provided by olivegreen17

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Garden Vegetable Salad image

Steps:

Wash vegetables thoroughly with warm water.
Slice and dice vegetables however you wish and drain olives.
Toss sald greens with vegetables and olives in large bowl.
Add dressing; mix until salad is well coated.
Top with chedder cheese.
Enjoy!

Nutrition Facts : Calories 302.7, Fat 29.4, SaturatedFat 7.5, Cholesterol 14.8, Sodium 109.8, Carbohydrate 7.3, Fiber 1.6, Sugar 4.4, Protein 4.5

Ingredients

1 (10 ounce) bag mixed salad greens (or buy greens seperately)
1 small red bell pepper, sliced (or green)
1 small zucchini, sliced
1/2 cup red onion, sliced
1/2 cup pitted ripe olives, drained (optional)
1/2 cup radish, sliced
1 small carrot, diced
1 small celery, diced
cherry tomatoes
1/2 cup cheddar cheese
3/4 cup olive oil and vinegar dressing

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