ASPARAGUS AND GRAPE TOMATO SALAD
This colorful, light salad was a hit at our church's cooking club. It's easy to assemble and delicious, too. -Dorothy Buhr, Ogden, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water., In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley. , Whisk the oil, vinegar, garlic, seasoned salt and mustard; pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower kernels if desired.
Nutrition Facts : Calories 81 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
FAST, FRESH GRAPE TOMATO SALAD
Super simple yet delicious and beautiful, this grape tomato salad rounds out any meal adding loads of bright red color and tantalizing flavor. Sweetened rice vinegar adds a bit of sugar and acid, and the olive oil helps the body to absorb the lycopene in the tomatoes. Hint: replace the oregano with another dried spice that compliments your meal.
Provided by Jane Cooks It Up
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Mix tomatoes, olive oil, rice vinegar, and garlic powder together in a bowl. Crumble oregano between fingers to release flavor and add to the tomatoes; stir to coat. Season with salt. Let flavors marinate before serving, 5 minutes or up to an hour.
Nutrition Facts : Calories 46.9 calories, Carbohydrate 3.7 g, Fat 3.6 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 4.6 mg, Sugar 2.4 g
GRILLED EGGPLANT, GRAPE TOMATO, AND FETA SALAD WITH AMAZING BASIL, PARSLEY, AND CAPER SAUCE
Steps:
- Preheat the grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Wash the eggplants if needed and cut off both ends. Cut the eggplants lengthwise, brush both sides with olive oil, and season the cut side with salt and pepper Lay eggplants on the grill cut side down, and cook until you see nice grill marks (about 5-7 minutes.) Turn eggplants and cook about 5 minutes more on the other side, or until eggplant is softened and nicely browned. Remove eggplant to a cutting board to cool. Make the amazing sauce while the eggplants cool. If needed, wash and spin dry the basil and parsley leaves. Slice the garlic cloves, then use a food processor fitted with a steel blade to chop the basil, parsley, and garlic. Add the Dijon, capers, and lemon juice and process until ingredients are well blended; then add the olive oil and process about 30 seconds more. Cut grape tomatoes in half. When eggplant is cool enough to handle, cut it into slices about 1 inch thick. Gently combine the eggplant and tomato halves in a bowl and stir in enough sauce to coat the ingredients (about 1/4 cup). Stir in the crumbled Feta and serve salad warm or at room temperature. Even though tomatoes are best when they haven't been refrigerated, this was not bad after it had been the fridge overnight. It didn't last much longer than that though.
GREEN BEAN AND GRAPE TOMATO SALAD WITH KALAMATA VINAIGRETTE
Categories Salad Olive Tomato Side Low/No Sugar Green Bean Summer Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper.
- Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels. (Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.)
- Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve.
HONEYDEW-GRAPE TOMATO SALAD
This is a unique combination of fruit and vegetable items that makes a good side dish to a grilled meal. Make 4 to 48 hours ahead of use, and keep refrigerated until eating.
Provided by S. Fiegen
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 4h30m
Yield 40
Number Of Ingredients 8
Steps:
- Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 10.9 g, Fat 5.7 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.8 g, Sodium 19.7 mg, Sugar 8.5 g
GOAT CHEESE IN GRAPE LEAVES WITH TOMATO AND OLIVE SALAD
Provided by Cindy Pawlcyn
Categories Cheese Olive Tomato Appetizer No-Cook Vegetarian Goat Cheese Summer Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 appetizer servings
Number Of Ingredients 11
Steps:
- Whisk 1/2 cup oil, thyme, and black pepper in small bowl to blend. Arrange grape leaves, vein side up, on work surface. Dip each cheese round into thyme oil and place in center of 1 grape leaf. Fold sides of leaves over cheese; fold up bottom and continue to roll up, enclosing cheese completely. Arrange wrapped cheeses, seam side down, on platter. Brush lightly with some thyme oil. Cover and chill at least 1 hour. (Can be made 1 day ahead; keep chilled. Cover remaining thyme oil and store at room temperature.)
- Prepare barbecue (medium-high heat). Whisk 1/4 cup extra-virgin olive oil, vinegar, and mustard in small bowl to blend. Season dressing with salt and pepper. Slightly overlap tomato slices on large platter. Drizzle with dressing; sprinkle with half of olives.
- Place wrapped cheese rounds on grill, seam side down. Grill until cheese softens and leaves begin to char, about 2 minutes per side. Arrange cheeses atop tomatoes. Sprinkle with remaining olives.
- Brush bread slices with remaining thyme oil. Grill bread until beginning to brown, turning occasionally, about 5 minutes. Cut toasts diagonally in half. Serve cheese, passing toasts separately.
CUCUMBER, GRAPE TOMATO AND DILL SALAD
Provided by Food Network
Categories side-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Put shallot, mustard, and vinegar in a blender, and blend. With the motor running, slowly drizzle in oil. Toss cucumber and dill in the vinaigrette with fennel seeds and chile. Fold in the tomatoes.
DILLED WHITE BEAN AND GRAPE TOMATO SALAD
From the June, 2010 issue of Bon Appetite. This is a refreshing summer salad in which the dill and balsamic vinegar truly give a lift. It is best prepared a day in advance, and will keep well in the refrigerator for a few days.
Provided by NurseJaney
Categories Beans
Time 1h10m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Toss all ingredients in a large bowl.
- Season with salt and pepper.
- Let marinate at room temperature for 1 hour.
- Cover and chill.
- Return to room temperature before serving.
- Cooking time is marinating time.
Nutrition Facts : Calories 222.5, Fat 10, SaturatedFat 1.5, Sodium 424.6, Carbohydrate 25.9, Fiber 8.6, Sugar 5.6, Protein 8.3
BROCCOLI AND GRAPE-TOMATO SALAD
Most Junior League cookbooks have at least Broccoli Salads I and II, and often III and IV. It's the diplomatic way of not having to decide whose version is best. The amusing part is they are all, in essence, the same salad and contain, besides broccoli (and mayonnaise, of course), red onion, bacon, and often raisins. Really racy ones with a modern twist might also contain crushed ramen noodles. This salad is colorful and satisfying in a very simple way. To really make the flavors and colors pop, it is imperative to blanch and shock the broccoli. Otherwise, it is like grazing in the produce bin.
Yield serves 4 to 6
Number Of Ingredients 8
Steps:
- Line two plates with paper towels. Prepare an ice-water bath by filling a large bowl with ice and water.
- In a skillet, cook the bacon over medium heat, stirring frequently, until crisp and brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to one of the prepared plates to drain. Set aside.
- To prepare the broccoli, separate the head into bite-size florets, reserving the stems for another use. Bring a large pot of salted water to a boil over high heat. Cook the florets until just tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to the ice-water bath to set the color and stop the cooking. Once chilled, transfer to the second prepared plate and pat dry with paper towels.
- Combine the broccoli, tomatoes, and onion in a large bowl. Season with salt and pepper and set aside.
- To prepare the dressing, whisk the vinegar and garlic together in a small bowl. Add the oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
- Just before serving, drizzle the dressing over the vegetables and toss to combine and coat. Add the bacon, and taste and adjust for seasoning with salt and pepper.
GRAPE TOMATO MOZZARELLA SALAD
Linda Haas created this fuss-free recipe after tasting something similar on a cruise. It makes a speedy and summery, light bite at home in Tenmile, Oregon. LINDA'S TIP: "To make it even lighter, use a fat-free Italian dressing."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Arrange the onion, cucumber, tomatoes, basil and mozzarella on salad plates. Drizzle with dressing. Serve immediately.
Nutrition Facts : Calories 85 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 224mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
HEIRLOOM GRAPE TOMATO SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 21m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the vinaigrette, just before use. Place the lemon in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lemon will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle.
- Pour vinegar into a blender, turn it on, and then squeeze in lemon juice from the microwaved lemon. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, and yogurt, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream.
- Mix together tomatoes, celery, and scallions and toss with dressing.
SPICY AVOCADO AND GRAPE TOMATO SALAD/SALSA
An addictive yet healthy dish great for BBQs and picnics. You can use it as a dip -- I can eat it with a spoon by itself. You can add a cup or two of frozen corn too if it's a large crowd (more volume without so many avocados) or if you want to tone down the spice.
Provided by londongavchick
Categories Vegetable
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, combine chopped tomatoes, bell pepper, onion, cilantro and lime zest.
- In a blender or food processer, combine chipotle in adobo, garlic, juice of one lime, agave, cumin, vinegar, Worcestershire, cayenne and salt. Pour liquid over veggies and season with salt and pepper to taste. Cover and chill for an hour.
- Dice avocados, toss with lime juice from second lime and gently stir into chilled mixture. Add additional cayenne for heat and salt and pepper to taste. Avocados brown a bit after a day but the flavors continue to develop the longer it marinates.
Nutrition Facts : Calories 113.7, Fat 7.6, SaturatedFat 1.1, Sodium 9.2, Carbohydrate 12.2, Fiber 4.8, Sugar 5.6, Protein 2
ASPARAGUS & GRAPE TOMATO SALMON PASTA SALAD
This pasta salad combines fresh roasted vegetables and packaged salmon with a lemon vinaigrette dressing. If you have access to fresh salmon by all means substitute, but using the packaged salmon makes this recipe accessible to everyone, as well as a little more cost effective!
Provided by Debbie Reid
Categories Seafood
Time 35m
Number Of Ingredients 16
Steps:
- 1. Heat oven to 425 degrees.
- 2. Place the asparagus, halved tomatoes and onion onto a large, rimmed baking sheet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, drizzle with the 2 tablespoons olive oil, toss to coat. Spread out into a single layer, place in preheated oven and cook for 15 minutes; toss; cook an additional 5 minutes; set aside to cool slightly.
- 3. Meanwhile, bring 2 - 3 quarts of water to a rolling boil over high heat. Add in the orecchiette and cook according to package directions; drain, rinse with cool water; set aside.
- 4. In a medium bowl, place the garlic, mustard, lemon zest, lemon juice, vinegar, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; whisk to combine. Stream in the extra virgin olive oil, whisking continuously to combine.
- 5. In a large bowl, place the orecchiette, roasted vegetables, salmon and quartered tomatoes, toss together. Add in the lemon vinaigrette, toss to coat.
- 6. To serve, place pasta onto serving platter or bowl, top with shaved parmesan and enjoy!
GRAPE TOMATO AND AVOCADO SALAD
This recipe is out of a Costco cookbook and it is one of the best salads I've ever had. I made it for a potluck and everyone wanted the recipe. You don't want to use avocados that are too ripe or it will be mushy.
Provided by Payshients Renee
Categories Vegan
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together olive oil and vinegar in a salad bowl. Add salt and pepper to taste.
- Put the remaining ingredients in the bowl. Toss to combine.
- Season again to taste.
GRAPE TOMATO SALAD
A nice simple, tasty tomato salad
Provided by Monika Rosales
Categories Other Salads
Time 20m
Number Of Ingredients 7
Steps:
- 1. cut the grape tomatoes in half (length wise)place in a bowl
- 2. combine with the rest of the ingredients and chill at least 1 hour.
SEARED SHRIMP, SCALLOP AND GRAPE TOMATO COUSCOUS SALAD RECIPE - (4.5/5)
Provided by KimChi381
Number Of Ingredients 13
Steps:
- 1 Bring water and ¼ tsp (1 mL) salt, and pepper to taste, to a boil over high heat in a saucepan. Gradually stir in couscous; remove from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool, uncovered. 2 Pat shrimp and scallops dry. Heat 1 tbsp (15 mL) of olive oil over high heat in a skillet until very hot. Sear shrimp, turning once, for about 1 minute per side or just until pink and opaque; transfer to a bowl. Add scallops to skillet and sear for about 2 minutes or until brown and crisp on the bottom (don't try to turn them too soon or they'll tear); flip over and sear for 1 to 2 minutes or until browned and just opaque inside. Transfer to bowl with shrimp; set aside. 3 Add grape tomatoes to skillet and cook, shaking pan often, for about 3 minutes or until browned and just softened; transfer to a plate. Reduce heat to medium-low. Add shallots and thyme and sauté for 2 minutes or until softened. Pour in vinegar and bring to a boil, deglazing pan. 4 Transfer shallot mixture to a large bowl, scraping pan well. Whisk in remaining oil, mustard and ¼ tsp (1 mL) each salt and pepper. Pour half of the dressing over shrimp and scallops; toss to coat. Add couscous and diced zucchini to large bowl and toss to coat with dressing. 5 Arrange greens on individual serving plates, top with couscous and tomatoes. Arrange shrimp and scallops on top and drizzle salads with remaining dressing from bowl.
GRAPE TOMATO AND CHEESE CURD SALAD
Make and share this Grape Tomato and Cheese Curd Salad recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dressing: In a salad bowl, mix all ingredients.
- Add all the ingredients for the salad. Add salt and pepper.
DILLED WHITE BEAN AND GRAPE TOMATO SALAD
Steps:
- Toss all ingredients in lge bowl. Season w salt n pepper. Let marinate at rm temp. 1 hr.
GRAPE TOMATO SALAD
This is a quick and easy recipe that you can take on a picnic and not worry about refrigeration. But I don't think it will last that long!
Provided by Jane Asher
Categories Other Salads
Time 30m
Number Of Ingredients 6
Steps:
- 1. Whisk balsamic vinaigrette and Splenda together.
- 2. Cut tomatoes in half.
- 3. Add tomatoes, onion and feta to vinaigrette, salt and pepper if desired.
- 4. Chill to blend flavors.
RED GRAPE, GRAPE TOMATO AND AVOCADO SALAD RECIPE - (4.3/5)
Provided by kylaroy7
Number Of Ingredients 10
Steps:
- Chop avocado flesh into bite size pieces. Arrange them on a platter. Scatter grapes, tomatoes, bell pepper and shallot. Sprinkle with salt and pepper. Scatter basil. Drizzle with EVOO and vinegar. Serve. Makes enough for 4.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love