SUMMER VEGGIE SALAD
This is my favorite summer salad to take to picnics and makes the best of summer-time vegetables. Add chopped grilled chicken and take it from a hearty salad into an entree.
Provided by Lisa Striffler
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob.
- Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.
- Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 34.4 g, Fat 15.5 g, Fiber 10.6 g, Protein 7.7 g, SaturatedFat 2.2 g, Sodium 228.2 mg, Sugar 3.8 g
ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY
Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚F (200˚C).
- On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
- Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
- Bake for 25-30 minutes, until the vegetables are golden brown.
- Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
- Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
- Pour over the chimichurri dressing and toss until evenly distributed.
- Enjoy!
Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams
COLORFUL SUMMER VEGGIE SALAD
For a deliciously different salad, I suggest this lightly dressed version without lettuce. It's especially good when I use fresh bounty from our garden. My friends and family love vegetables, so when I serve this colorful salad, it goes fast! -Kimberly Walsh Fishers, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, bring 4 in. of water to a boil. Add carrots, beans and peas; cook for 4 minutes. Drain and rinse in cold water. Place in a bowl; add zucchini, summer squash, onions, red pepper and olives., In a jar with a tight-fitting lid, combine oil, lemon juice, vinegar, parsley, sugar, garlic, salt and pepper; shake well. Pour over vegetable mixture and toss to coat. Refrigerate for up to 1 hour. Just before serving, sprinkle with Parmesan cheese if desired.
Nutrition Facts :
SUMMER VEGGIE PASTA SALAD
A great recipe to use all the fresh summer veggies that grow in abundance! Can add or change any veggies to suit your taste or supply.
Provided by AZPARZYCH
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to boiling; add pasta and cook according to package directions. Drain and rinse pasta under cold water; drain again. Transfer pasta to a large bowl.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the garlic; cook 30 seconds until fragrant. Add zucchini; cook and stir for 1 minute. Add snap peas; cook 30 seconds. Stir in tomatoes; cook 30 seconds or until beginning to soften. Transfer vegetable mixture to pasta bowl; toss well.
- For shallot-mustard dressing, in a small bowl combine shallot, vinegar, mustard, salt, and pepper. Slowly whisk in remaining oil; stir in parsley. Pour dressing over pasta mixture; toss well.
- Serve immediately or cover and refrigerate for 4 hours or up to 3 days to allow flavors to meld. Before serving, sprinkle each serving with Asiago cheese.
SUMMER VEGGIE PASTA SALAD
Make use of your farmers' market veggies with this Summer Veggie Pasta Salad. Enjoy all your favorite summer veggies alongside orecchiette!
Provided by My Food and Family
Categories Pasta
Time 1h50m
Yield 16 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 4 min.; drain. Cool.
- Combine pasta mixture with all remaining ingredients except cheese and basil in large bowl. Refrigerate 1 hour.
- Top with cheese and basil before serving.
Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
GRANNY'S SUMMER FRUIT AND VEGGIE SALAD
This is a recipe that my grandmother would make in the summer to go with her famous fried chicken and mash potatoes. I hope everyone likes it.
Provided by Tonya Walker Hanks @littlepaula
Categories Fruit Salads
Number Of Ingredients 8
Steps:
- Prepare all ingredients and put into a large bowl. Toss all ingredients together except salt and lemon juice until fruit and vegetables are well coated. Add salt and lemon juice to your taste. Serve on a lettuce leaf on salad plate.
- Try these add ins: grilled chicken breast strips or pecans or walnuts. You might even like to add dried cranberries.
SUMMER VEGGIE SALAD
I can toss this salad together really fast and just refrigerate until I will serve it.-Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cauliflower, broccoli, peppers, onion and mushrooms if desired. in a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over vegetables; toss to coat. Chill until serving.
Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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