Best Zesty Vegetable Salad Recipes

ZESTY WHOLE GRAIN AND VEGETABLE SALAD

Zesty Whole Grain and Vegetable Salad image

I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.

Provided by Cheryl Locke

Categories Salad Grains

Time 2h

Yield 4

Number Of Ingredients 10

Ingredients

3 cups water
1 cup whole grain sorghum
2 tomatoes, chopped
1 rib celery, chopped
½ small onion, chopped
¼ cup chopped cilantro, or to taste
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
1 cup light Italian salad dressing
2 tablespoons lemon juice

Steps:

Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.6 g, Fat 2.5 g, Fiber 1.6 g, Protein 4.9 g, Sodium 928.4 mg, Sugar 3.3 g

ZESTY GARDEN VEGETABLE BREAD SALAD

Zesty Garden Vegetable Bread Salad image

Provided by Nancy Fuller

Categories appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
1 small loaf stale crusty bread, cut into bite-size pieces
3 to 4 large ripe tomatoes, chopped
2 cucumbers, peeled, seeded and sliced
Handful purple string beans
1 small red onion, thinly sliced

Steps:

In a large bowl, combine the olive oil, red wine vinegar, Dijon mustard and some salt and pepper. Whisk it together and add the bread. Toss everything to coat, then add the tomatoes, cucumbers, string beans and onions. Toss everything again. Let the salad marinate 30 minutes before serving.
Check the seasoning before serving, adjusting with more salt and freshly ground pepper if needed.

ZESTY MARINATED VEGETABLE SALAD

Zesty Marinated Vegetable Salad image

Make and share this Zesty Marinated Vegetable Salad recipe from Food.com.

Provided by Mysterygirl

Categories Cauliflower

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 head broccoli, chopped
1 head cauliflower, chopped
8 ounces mushrooms, quartered
1 bermuda onion, diced
1 green pepper, sliced
1 red pepper, sliced
1 cucumber, sliced
1 bunch green onion, sliced
1 bottle zesty Italian salad dressing

Steps:

Mix all vegetables (or any other combination you choose).
Add salad dressing and marinate for at least 4 hours or overnight.

Nutrition Facts : Calories 74, Fat 0.7, SaturatedFat 0.1, Sodium 53.3, Carbohydrate 15, Fiber 5.1, Sugar 5.8, Protein 5.4

ZESTY VEGETABLE SALAD

Zesty Vegetable Salad image

"This fresh-tasting medley is a terrific way to use your garden bounty," says Dana Nemecek of Skiatook, Oklahoma. "When people rave about it, I'm almost embarrassed to tell them how easy it is to make."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

10 fresh mushrooms, sliced
2 medium tomatoes, chopped
2 medium cucumbers, peeled and chopped
1 small onion, chopped
1 bottle (8 ounces) zesty Italian salad dressing

Steps:

In a bowl, combine mushrooms, tomatoes, cucumbers and onion. Add dressing; toss to coat. Cover and chill at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 29 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CARIBBEAN VEGETABLE SALAD WITH ZESTY ITALIAN DRESSING

Caribbean Vegetable Salad with Zesty Italian Dressing image

A zesty garlic-white wine dressing brings out the best in this Caribbean-style vegetable salad made with eggplant, papayas and pumpkin.

Provided by My Food and Family

Categories Recipes

Time 2h30m

Yield 16 servings, 1 cup each

Number Of Ingredients 17

Ingredients

1 large chunk fresh pumpkin (1 lb.), seeds removed
1 green papaya, quartered, seeds removed
1-1/2 cups KRAFT Zesty Italian Dressing
1/2 cup dry white wine
3 cloves garlic, minced
2 tsp. chicken bouillon
1 tsp. ground black pepper
2 Tbsp. oil, divided
1 eggplant (1 lb.), cut into 1-inch chunks
1-1/2 tsp. chopped fresh oregano leaves
2 tsp. lemon juice
1 each red, yellow and green pepper, chopped
1 head iceberg lettuce (1-1/4 lb.), torn
1 red onion, thinly sliced
2 avocados, coarsely chopped
1/4 cup crumbled goat cheese
2 Tbsp. chopped fresh thyme

Steps:

Cook pumpkin and papaya in boiling water in large saucepan 20 to 30 min. or until tender; drain. Cool slightly. Peel pumpkin and papaya; cut pulp into 1-inch chunks.
Whisk next 5 ingredients until bouillon is dissolved.
Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add eggplant; cook and stir 4 to 5 min. or until tender. Stir in oregano and lemon juice; transfer to large bowl.
Add remaining oil to same skillet; heat. Add peppers; cook and stir 4 min. or until crisp-tender. Add to eggplant mixture along with the pumpkin, papaya, dressing mixture and remaining ingredients; toss lightly. Refrigerate 1 hour.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g

ZESTY FETA AND VEGETABLE ROTINI SALAD

Zesty Feta and Vegetable Rotini Salad image

If pasta salads are a favorite, you'll want to try this Healthy Living recipe the next time you make one! It's as tasty as it is fabulously colorful.

Provided by My Food and Family

Categories Pasta

Time 1h30m

Yield 8 servings, about 1 cup each

Number Of Ingredients 7

Ingredients

3 cups tri-colored rotini pasta, cooked, cooled
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup halved cherry tomatoes
1 cup chopped cucumbers
1/2 cup sliced black olives
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup finely chopped red onions

Steps:

Combine ingredients.
Refrigerate 1 hour.

Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g