Best Lemony Sweet And Sour Tender Veggie Salad Recipes

SWEET RELISH SALAD

Sweet Relish Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 rounded tablespoons sweet pickle relish
2 tablespoons ketchup
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil, eyeball it
1 head iceberg lettuce, core removed and chopped
1 cup pre-shredded carrots, a couple of handfuls
4 scallions, chopped
4 radishes, thinly sliced
Salt and pepper

Steps:

In the bottom of a salad bowl, mix together the sweet relish, ketchup, vinegar, extra-virgin olive oil with a whisk. Add lettuce and veggies to the bowl and toss salad. Season salad with salt and pepper, toss salad again and taste to adjust seasoning.

SWEET-SOUR LETTUCE SALAD

Sweet-Sour Lettuce Salad image

This super-quick salad dressing is a breeze to shake up when you're in a hurry. "It's refreshing, slightly sweet flavor compliments fresh lettuce and crisp bacon bits quite nicely," remarks Lois Fetting of Nelson, Wisconsin.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1/2 cup sugar
1/4 cup vinegar
2 tablespoons water
3/4 cup half-and-half cream
8 cups torn salad greens
6 bacon strips, cooked and crumbled

Steps:

In a jar with tight-fitting lid, combine the sugar, vinegar and water; shake until sugar is dissolved. Add cream; shake well. Just before serving, toss greens, bacon and dressing in a large bowl.

Nutrition Facts : Calories 115 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 101mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET AND SOUR BEAN SALAD

Sweet and Sour Bean Salad image

Provided by Food Network

Categories side-dish

Time P1DT25m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 can green beans, rinsed and drained
1 can cut yellow wax beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can butter beans, rinsed and drained
1 large green bell pepper, diced
1 large red onion, sliced and separated into rings
1 (4-ounce) jar pimentos, diced
1/2 cup salad oil
2 cups thinly sliced celery
1 1/2 cups cider vinegar
2 cups sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 can tomato soup, undiluted

Steps:

Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.

SWEET AND SOUR COLESLAW

Sweet and Sour Coleslaw image

The fresh flavor and crunchy texture of garden vegetables star in this tart colorful coleslaw. Lightly dressed with vinegar and oil, it's a refreshing summer salad. My mom fixed it often when I was growing up...and it continues to be requested often. - Pat Cole Polebridge, Montana

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

6 cups shredded cabbage
4 medium carrots, shredded
4 celery ribs, chopped
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 cup cider vinegar
1/4 cup vegetable oil
1/4 cup sugar
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Steps:

In a large bowl, combine the cabbage, carrots, celery, green pepper and onion. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 97 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 385mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

GARDEN SALAD WITH HERBS AND SOUR-CHERRY DRESSING

Garden Salad with Herbs and Sour-Cherry Dressing image

Handfuls of fresh herbs and leafy greens plus fronds of fennel provide a depth of flavor in this summery salad. Tart cherries are quickly marinated in a simple sherry vinaigrette then mixed with the salad.

Provided by Anna Kovel

Categories Food & Cooking Ingredients Vegetables

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

2 teaspoons sherry vinegar or aged red-wine vinegar
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 ounces fresh sour cherries, rinsed, drained, pitted, and halved or quartered (1 cup)
1 fennel bulb, halved length-wise, cored, and thinly sliced, plus 1/2 cup fronds
2 cups mixed fresh tender-herb leaves, such as shiso, basil, tarragon, anise hyssop, and mint
5 cups mixed greens, such as watercress, amaranth, tatsoi, and arugula
2 spring onions, thinly sliced (1/2 cup)
6 radishes, thinly sliced (1 cup)

Steps:

Stir together vinegar, lemon juice, a large pinch of salt, and a few grinds of pepper. Whisk in oil. Stir in cherries; let stand at least 5 minutes and up to 30 minutes.
Finely chop fennel fronds; mix with herbs. Toss greens with herb mixture. Gently mix in onions, radishes, and sliced fennel; add dressing and cherries, tossing to combine. Season with salt and pepper and serve immediately.