Best Light And Creamy California Vegetable Salad Recipes

CALIFORNIA PASTA SALAD

California Pasta Salad image

As far as cold pasta salad recipes go, this is one of the best. Not only does it travel well to get-togethers such as picnics or tailgate parties, but people absolutely love it when it gets there. -Jeanette Krembas, Laguna Niguel, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 15 servings.

Number Of Ingredients 16

Ingredients

1 pound thin spaghetti, broken into 1-inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1 bottle (16 ounces) Italian salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

Steps:

Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives. , In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 257 calories, Fat 13g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 567mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

CALIFORNIA VEGETABLE SALAD

California Vegetable Salad image

A quick, healthy salad with lots of flavor and crunch...and endless possible variations! (Adapted from the salad my family ate when I was growing up in San Diego--plus all of the salad bars I've been to ever since.) Note: Optional items not included in preparation time.

Provided by So Cal Gal

Categories Greens

Time 15m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

4 cups lettuce leaves, chopped (red leaf or romaine)
1 tomatoes, chopped
1/2 cucumber, chopped
1 carrot, sliced
2 green onions, sliced diagonally
10 radishes, quartered
other bite-sized raw vegetables (chopped avocado, broccoli, cauliflower, bell pepper, etc.) (optional)
bite-sized cooked vegetables (beans, corn, peas, chopped artichoke hearts, etc.) (optional)
nuts (pistachios, walnuts, pecans, etc.) (optional)
seeds (pumpkin seeds, sunflower seeds, etc.) (optional)
bite-sized pieces cheese (diced or shredded cheddar, feta, jack, etc.) (optional)
chopped hard-boiled egg (optional)
crouton (seasoned croutons, tiny crackers, Chinese noodles, etc.) (optional)
salad dressing (Italian, Thousand Island, Ranch, etc.)

Steps:

In a salad bowl, toss together chopped lettuce, tomato, and cucumber, sliced carrot and green onions, quartered radishes, and any desired optional items.
OR: Arrange chopped lettuce on salad plates; then top with chopped tomato and cucumber, sliced carrot and green onions, quartered radishes, and any desired optional items.
Serve with salad dressing on the side.

Nutrition Facts : Calories 54.1, Fat 0.4, SaturatedFat 0.1, Sodium 57, Carbohydrate 11.9, Fiber 3.6, Sugar 5.7, Protein 2.7

CREAMY SUMMER VEGETABLE SALAD

Creamy Summer Vegetable Salad image

Mother made this salad whenever we barbecued. It's easy to fix, goes well with meat or chicken and is a good way to utilize garden vegetables.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 9

Ingredients

4 medium tomatoes, chopped
3 large cucumbers, seeded and chopped
1 medium onion, chopped
10 radishes, sliced
2 cups sour cream
1/4 cup lemon juice
1 teaspoon seasoned salt
1/2 teaspoon pepper
3/4 teaspoon celery seed, optional

Steps:

In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. , Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 81 calories, Fat 5g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

SUMMER VEGETABLE SALAD

Summer Vegetable Salad image

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

Provided by DSimone

Categories Cheese

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

14 ounces marinated artichoke hearts
1/4 cup kalamata olive
1/4 cup red onion, Thinly Sliced (amount to taste)
1 cucumber, cubed
1 large tomatoes, cubed
1/3 cup Italian cheese, cubed (mozzarella for mild effect, parmesan or similar for tangier effect)
1 teaspoon fresh garlic clove, minced
1/8 cup olive oil
2 -3 tablespoons balsamic vinegar

Steps:

Mix ingredients together, toss and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 144.1, Fat 8, SaturatedFat 1.1, Sodium 172.6, Carbohydrate 17.5, Fiber 6.8, Sugar 3.9, Protein 4.6

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