SICILIAN CHUNK VEGETABLE SALAD
Provided by Rachael Ray : Food Network
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.
MACHO GAZPACHO VEGETABLE CHUNK SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.
ISRAELI VEGETABLE SALAD
Steps:
- For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
- In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
- Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.
CHUNKY VEGETABLE-BULGUR SALAD
This healthful side dish is composed of lightly sauteed vegetables and bulgur wheat, a Middle Eastern grain that is high in fiber and protein, and low in fat and calories.
Provided by Cooking Channel
Categories side-dish
Time 55m
Yield 7 cups or 8 side dish servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the bulgur and boiling water. Cover and let stand until the liquid is absorbed, about 30 minutes.
- Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from the lemons and set aside.
- In a 12-inch nonstick skillet, heat the oil over medium-high heat until hot. Add the onions and cook until beginning to soften, 3 to 4 minutes. Add the tomatoes, squash and zucchini. Cook until the vegetables are tender, 6 to 8 minutes, stirring occasionally.
- Stir the vegetables into the bulgur with the lemon peel and juice, mint, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon the mixture into a container with a tight-fitting lid. It can be refrigerated up to 1 day.
- Nutritional information per 7/8-cup serving size: about 160 calories, 2 g total fat (0 g saturated), 160 mg sodium, 32 g carbohydrate, 8 g fiber, 6 g protein
Nutrition Facts : Calories 160, Fat 2 grams, Sodium 160 milligrams, Carbohydrate 32 grams, Fiber 8 grams, Protein 6 grams
VEGETABLE CHUNK SALAD
Many of us use crudite platters for starters around the holidays. Substitute or add any combination of crudite to this simple salad.
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.
CHUNKY VEGGIE SLAW
The classic coleslaw with cabbage gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts. -Nicholas King, Duluth, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings (1 cup each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers.
Nutrition Facts : Calories 125 calories, Fat 9g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 189mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CHUNKY VEGETABLE SALAD
This is a great side dish and it is good for lunch boxes and picnic baskets. it is good at room temperature and served cold.
Provided by Joan Hunt
Categories Other Salads
Time 20m
Number Of Ingredients 11
Steps:
- 1. steam green beans to crisp tender about 3-5 minutes. chop the beans into thirds. Combine All salad ingredients in a bowl and toss. Dress with vinegar and oil, salt and pepper and chill.
- 2. chill for at least 2 hours to meld flavors. this is one of those dishes that gets better the longer it sits.
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