Next Step Up From Ks Garden Vegetable Salad Stacker Recipes

FRESH GARDEN VEGETABLE SALAD

Steps:

• In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.

GARDEN VEGETABLE SALAD

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.

ALEXIS'S CHOPPED VEGETABLE SALAD

Steps:

• Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
• Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

GARDEN VEGETABLE STACK RECIPE

Steps:

• Place 6 tomato slices on platter; top each with 1 cheese slice. Drizzle with half the dressing.
• Top each stack with 1 onion slice, 2 cucumber slices and second tomato slice.
• Drizzle with remaining dressing; top with basil.

GARDEN VEGETABLE SALAD STACKER

Steps:

• Place 6 of the tomato slices on a chilled serving platter, or on 6 individual chilled salad plates.
• Top each with 1 cheese slice.
• Drizzle with 1/2 of the dressing.
• Top each salad with one onion slice, 2 cucumber slices and second tomato slice.
• Drizzle with remaining dressing.
• Add a little freshly ground or cracked black pepper.
• Top each salad with a basil leaf.
• Serve with chilled salad forks.

NEXT STEP UP FROM K'S GARDEN VEGETABLE SALAD STACKER

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.