Multi Coloured Salad Recipes
COLORFUL SPIRAL PASTA SALAD
Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. -Amanda Cable, Boxford, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
Nutrition Facts : Calories 149 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
COLORFUL PEPPER SALAD
Honey adds a sweet touch to this combination of colorful peppers from Christa Boylston of Shelby, North Carolina. "I've made it a number of times for small dinner parties," Christa shares. "Everyone I've served this salad to comments on how pretty and flavorful it is."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine peppers and tomatoes. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over vegetables and toss to coat.
Nutrition Facts :
MULTI-COLORED SALAD
The appetizing colors are what give this spinach salad its name, but it also gets high marks for what matters most: how it tastes!
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients.
- Cover 6 salad plates with spinach.
- Top with tomato mixture, cheese and cilantro.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 9 g
MULTICOLORED PEPPER-AND-BEAN SALAD WITH RICOTTA SALATA AND HERBS
You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for ricotta salata.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 12
Steps:
- Prepare a large ice bath; set aside. Fill a stockpot with water; bring to a boil, and add a generous amount of salt. Add green beans and wax beans to boiling water, and cook just until they are crisp-tender and their color brightens, 3 to 4 minutes. Transfer beans to ice bath to stop cooking and to preserve the color. Drain, and pat dry with paper towels. Slice larger beans in half lengthwise. Set aside in a large bowl.
- Make vinaigrette: In a small bowl, combine shallots, capers (if using), vinegar, and a pinch of salt; let stand 15 minutes. Whisking constantly, slowly add olive oil.
- Meanwhile, slice peppers as thinly as possible using a sharp knife or mandoline. Add to bowl with beans. Drizzle vinaigrette over, and toss to combine; season with salt and black pepper. Just before serving, tear basil and mint leaves into small pieces, and crumble ricotta salata. Stir herbs and cheese into salad, and serve.
MULTI-COLORED SALAD
Where do the glorious colors in this delish salad come from, you might ask? Try corn, tomatoes, cheddar and black beans, to name a few.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 6 servings, 1-1/2 cups each.
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients.
- Place spinach on 6 serving plates.
- Top with tomato mixture, cheese and cilantro.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 9 g
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