Refreshing Vegetable Salad Recipes

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FRESH VEGETABLE SALAD



Fresh Vegetable Salad image

It was such a treat to have a crisp, garden-fresh salad back when Mom didn't have much room in our little icebox to keep produce chilled. This salad is as colorful and festive as it is refreshing. -Ruth Seitz, Columbus Junction, Iowa

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 10

2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup grated carrot
1 cup mayonnaise
1/4 cup sugar
3 tablespoons grated Parmesan cheese
2 bacon strips, cooked and crumbled

Steps:

  • Toss vegetables in a large salad bowl. In a small bowl, combine mayonnaise, sugar and Parmesan cheese; pour over vegetables and toss to coat. Cover and chill. Sprinkle with bacon just before serving.

Nutrition Facts : Calories 262 calories, Fat 24g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 231mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

FRESH GARDEN VEGETABLE SALAD



Fresh Garden Vegetable Salad image

When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. -Ramona Sailor of Buhl, Idaho

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

6 medium tomatoes, quartered
1 medium green pepper, julienned
1 medium onion, sliced and separated into rings
1/3 cup cider vinegar
1/4 cup sugar
1-1/2 teaspoons celery seed
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1 large cucumber, peeled and sliced

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.

Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

REFRESHING VEGETABLE SALAD



Refreshing Vegetable Salad image

Make and share this Refreshing Vegetable Salad recipe from Food.com.

Provided by bmcnichol

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups thinly sliced cucumbers
3/4 cup red onion, diced
1/2 cup green pepper, diced
1/2 cup sweet red pepper, diced
1/2 cup yellow pepper, diced
1/2 cup cider vinegar
2 tablespoons sugar

Steps:

  • Mix the cucumbers, onion and peppers in a bowl.
  • Combine vinegar and sugar and mix well.
  • Pour over vegetables and toss to coat.
  • Chill.

Nutrition Facts : Calories 45.7, Fat 0.2, Sodium 3.5, Carbohydrate 10.4, Fiber 1.1, Sugar 6.8, Protein 0.9

THE BEST VEGETABLE SALAD



The Best Vegetable Salad image

This is a refreshing salad using all different kinds of vegetables. You can use whatever you like, but the main things that makes it good are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is very good on it, but so is just plain olive oil.

Provided by DUSTYDO157

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 16

1 cucumber, peeled and chopped
2 fresh tomatoes, chopped
2 green onion, minced
1 red bell pepper, chopped
5 radishes, chopped
1 small jicama, peeled and julienned
5 romaine lettuce leaves, torn into bite size pieces
1 clove garlic, minced
1 ½ tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon pomegranate juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh basil
1 ½ teaspoons water

Steps:

  • Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 10.9 g, Fat 4.8 g, Fiber 4.5 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 397.9 mg, Sugar 4 g

FRESH VEGETABLE SALAD



Fresh Vegetable Salad image

Make and share this Fresh Vegetable Salad recipe from Food.com.

Provided by Kim7459

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 large cucumbers
1 large green bell pepper
1 large tomatoes
1/2 sweet onion (a whole one if you prefer)
1/4 cup water
1/4 cup white vinegar
1/4 cup cooking oil
2 tablespoons sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 teaspoon mccormick 1 step sweet onion & pepper seasoning

Steps:

  • Wash and peel cucumbers.
  • Dice cucumbers into 1/2 inch cubes.
  • Wash green bell pepper and remove seeds.
  • Dice green bell peppers into 1/2 inch cubes.
  • Wash tomato and remove core.
  • Cut tomato into 1/2 inch pieces.
  • Peel onion and dice into 1/2 inch cubes.
  • Then mix all vegetables in a bowl.
  • In a separate bowl mix all the ingredents for the dressing.
  • Be sure to stir and mix well.
  • Pour dressing over the vegetables and let stand covered in the refrigerator for about one to two hours.
  • Then it will be ready to serve.

Nutrition Facts : Calories 193.6, Fat 14, SaturatedFat 1.9, Sodium 153.4, Carbohydrate 17.2, Fiber 2.2, Sugar 11.7, Protein 1.9

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