Next Step Up From Ks Garden Vegetable Salad Stacker Recipes

GARDEN VEGETABLE STACK RECIPE

Sandwich fresh veggies and cheese for a winning vegetable stack recipe! Top this Garden Vegetable Stack Recipe from My Food and Family with basil leaves.

Provided by My Food and Family

Categories Home

Time 10m

Yield 6 servings

Number Of Ingredients 6

Garden Vegetable Stack Recipe image

Steps:

Place 6 tomato slices on platter; top each with 1 cheese slice. Drizzle with half the dressing.
Top each stack with 1 onion slice, 2 cucumber slices and second tomato slice.
Drizzle with remaining dressing; top with basil.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

Ingredients

2 large tomatoes, each cut into 6 slices
6 oz. KRAFT Low-Moisture Part-Skim Mozzarella Cheese, cut into 6 slices
1/3 cup KRAFT Zesty Italian Dressing, divided
1 large red onion, cut into 6 slices
1 seedless cucumber, cut into 12 slices
6 fresh basil leaves

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 STACKER

For a special but effortless presentation, simply slice and stack these seasonal ingredients to create beautiful, individual salad servings.

Provided by GREG IN SAN DIEGO

Categories Cheese

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Garden Vegetable Salad Stacker image

Steps:

Place 6 of the tomato slices on a chilled serving platter, or on 6 individual chilled salad plates.
Top each with 1 cheese slice.
Drizzle with 1/2 of the dressing.
Top each salad with one onion slice, 2 cucumber slices and second tomato slice.
Drizzle with remaining dressing.
Add a little freshly ground or cracked black pepper.
Top each salad with a basil leaf.
Serve with chilled salad forks.

Nutrition Facts : Calories 230.2, Fat 10.8, SaturatedFat 4.5, Cholesterol 22.4, Sodium 409, Carbohydrate 27.6, Fiber 4, Sugar 13.6, Protein 10.9

Ingredients

2 large tomatoes, each cut into 6 slices
6 ounces mozzarella cheese, cut into 6 slices
1/3 cup Italian dressing, divided (I like Wishbone Italian)
6 slices red onions
12 seedless cucumber, slices
6 fresh basil leaves
fresh ground black pepper or cracked black pepper

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