Garden Vegetable Salad Stacker Recipes
GARDEN VEGETABLE SALAD
MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.
Nutrition Facts :
NEXT STEP UP FROM K'S GARDEN VEGETABLE SALAD STACKER
Tried this summers Garden Vegetable Salad Stacker in the Kraft magazine and we both agreed it needed some help. NOTE this is a work in progress. It will prob be changed. Use only garden fresh or farm market fresh vegetables. Store bought is NOT going to make it. You don't want pale tomatoes for this one.
Provided by That is Dr House to
Categories Onions
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Note: The cheese can be any you want. I personally use Fat Free cheddar. It can be Mozzarella or any other you desire. For those who can have the fat, I strongly recommend a good cheese that you slice. Use any salad dressing you desire. We prefer Ken's Fat Free Sun Dried Tomato. The cucumber specified is seedless. With fresh garden you don't have that problem. Seeds don't cause a problem if you get a nice young tender cuke out of the garden or off the local farmer.
- Place 6 of the tomato slices on plates, top with cheese slice. Sprinkle lightly with the Mrs. Dash. Drizzle with 1/2 of your dressing.
- Now top with onion slice and 2 cucumber slices. Sprinkle a bit with Mrs. Dash if desired.
- Top with the tomato slice. If you did not use Mrs. Dash in the last step do so now. Drizzle with the dressing.
- If using the fresh basil top with the leaf.
- NOTES for Vegans use only a soy cheese with a no milk and eggs dressing.
Nutrition Facts : Calories 107.1, Fat 0.8, SaturatedFat 0.2, Sodium 15.5, Carbohydrate 25.6, Fiber 3.9, Sugar 12.2, Protein 4.6
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