Garden Party Salad Recipes

GARDEN SALAD

Garden Salad image

My old school Garden Salad. The one I can make any day because I always have these vegetables on hand! And sometimes, when I feel like getting really fancy, I even add a sprinkle of parsley. ????There really are no rules when it comes to a Garden Salad. Any greens, any vegetables. Make this your own!

Provided by Nagi

Number Of Ingredients 10

Ingredients

1 small head iceberg lettuce or other lettuce or leafy greens (, chopped into big bite size pieces (5 to 6 big handfuls))
1 cup cherry or grape tomatoes, halved ((~125g/4oz), or 2 tomatoes cut into wedges or chunks)
1 cucumber (, sliced (medium Lebanese / Persian cucumber, or 1/2 long Telegraph/English cucumber))
1 carrot (, peeled and grated using a box grater)
1 tsp parsley or chives (, very finely chopped (if you're feeling fancy!))
1 tbsp cider vinegar ((or any vinegar or lemon juice) (Note 1))
3 tbsp extra virgin olive oil ((or other neutral oil))
1/2 tsp Dijon Mustard ((or other non spicy smooth mustard))
1/2 tsp cooking/kosher salt ((or 1/4 tsp table salt))
1/2 tsp black pepper

Steps:

Dressing: Shake Dressing in a jar. Taste and adjust - more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
Serve: Transfer to serving bowl and serve immediately!

PERFECT GARDEN SALAD

Perfect Garden Salad image

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

Steps:

Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

GARDEN PARTY SALAD

Garden Party Salad image

Toss together a colorful, crunchy medley of fresh vegetables and pasta shells for a pretty luncheon entrée. Deli turkey and bottled dressing save time.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 15

Number Of Ingredients 9

Ingredients

6 1/2 cups uncooked medium pasta shells (1 lb)
4 cups small fresh broccoli florets (about 10 oz)
3 cups thinly sliced carrots (about 6 medium)
1 lb smoked turkey breast (from deli), cut into 1/2-inch cubes
2 medium yellow bell peppers, coarsely chopped (2 cups)
1/2 cup chopped red onion
12 oz Cheddar cheese, cut into 1/2-inch cubes (3 cups)
1 cup Italian dressing
1/3 cup chopped fresh chives

Steps:

Cook pasta as directed on package, adding broccoli and carrots during last 2 minutes of cooking. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, place turkey, bell peppers, onion and cheese.
Gently stir cooked cooled pasta with broccoli and carrots into turkey mixture. Pour dressing over salad and add chives; toss gently to coat. If desired, garnish with additional chives.

Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g

ALMOST-FAMOUS GARDEN SALAD

Almost-Famous Garden Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini
1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Steps:

Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
Photography by Kate Sears

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