SUMMER VEGETABLE SALAD
THIS SALAD is not only delicious, it helped our family weather the Depression. I still remember lining up with Papa to receive dried beans and a 10-pound sack of yellow cornmeal. We used the cornmeal to make polenta. Mother made this salad with vegetables from the garden, and it really tasted good with the polenta. -Rudy Mancini, Calistoga, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the vinegar, oil, garlic, salt, pepper and sugar if desired. Add remaining ingredients and toss gently. Cover and chill for at least 1 hour.
Nutrition Facts : Calories 131 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 200mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
SUMMER VEGGIE SALAD
This is my favorite summer salad to take to picnics and makes the best of summer-time vegetables. Add chopped grilled chicken and take it from a hearty salad into an entree.
Provided by Lisa Striffler
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob.
- Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.
- Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 34.4 g, Fat 15.5 g, Fiber 10.6 g, Protein 7.7 g, SaturatedFat 2.2 g, Sodium 228.2 mg, Sugar 3.8 g
SUMMER VEGETABLE SALAD
This simple salad is seasoned with nothing more than salt, pepper and a drizzle of olive oil. Made with fresh summer produce, it allows the vegetables' flavor and sweetness to shine through, needing little adornment. But you can also dress the salad with oil and vinegar and garnish with some meaty anchovy fillets, or use an anchovy vinaigrette (see note); these are just as delicious spooned over large spicy arugula leaves. Halved nine-minute eggs would be another nice accompaniment.
Provided by David Tanis
Categories brunch, lunch, beans, salads and dressings, vegetables, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the shelling beans in a pot with water just to cover. Add 1 tablespoon olive oil, a good pinch of salt and herb sprig. Bring to a boil, then reduce to a gentle simmer for about 30 minutes, until beans are tender. Remove from heat, but let beans remain in their broth to stay moist.
- Meanwhile, bring a pot of well-salted water to a boil. Add the Romano beans and cook for 2 to 3 minutes, leaving them slightly al dente. Drain and spread the beans out on a large plate to cool.
- Cut eggplant crosswise into 1/2-inch slices. Paint each slice lightly with olive oil on both sides, then season with salt and pepper on both sides.
- On a hot grill, under a hot broiler, or in a dry cast-iron skillet over medium-high heat, cook eggplant slices, in batches, for about 3 minutes per side until softened and lightly browned. With a spatula, transfer slices to a platter in one layer to cool.
- To assemble the salad, drain the shelling beans (save broth for another use), discarding herb sprig, and place in a wide, deep platter or salad bowl. Season lightly with salt and pepper and a tablespoon of olive oil.
- Season the Romano beans and tomatoes lightly with salt and pepper and a tablespoon of olive oil.
- Top shelling beans with Romano beans and tomatoes and toss briefly. Tuck grilled eggplant slices here and there. Garnish with basil leaves and anchovy fillets, if using. Drizzle with vinaigrette, if using. Serve at room temperature.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 630 milligrams, Sugar 8 grams
SUMMERTIME GARDEN VEGGIE PASTA SALAD
It's been so hot the past few days I've been trying to keep cooking to a minimum. I came up with this pasta salad to put some garden herbs and veggies and ones I had in the refrigerator to use.
Provided by Myra9035
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cook pasta in boiling salted water according to directions, (usually about 10 minutes) but do not overcook. Mushy pasta will not work well for this recipe. Add a dash of olive oil to keep pasta from sticking while cooking.
- In a bamboo or other type of steamer, steam the julienned carrot, fresh peas and green beans for about 5 minutes until just tender. Alternately, you could parboil them for just a few minutes to get them softened just a bit.
- Drain and rinse pasta under cold water in a colander. Add to large bowl.
- Mix steamed carrots, green beans and peas together into pasta. Add red bell pepper, green onions/scallions, and chopped tomatoes.
- Mix ingredients for dressing together, and pour over pasta and veggies. Mix well to combine.
- Place lid or plastic wrap over the bowl and let chill in refrigerator for at least an hour to let flavors meld.
Nutrition Facts : Calories 367.8, Fat 15.2, SaturatedFat 2.1, Sodium 83.3, Carbohydrate 50.2, Fiber 5.1, Sugar 6.4, Protein 8.9
SUMMERTIME VEGGIE SALAD
Make and share this Summertime Veggie Salad recipe from Food.com.
Provided by Lvs2Cook
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut tomatoes, cukes, squash & onions into bite-sized pieces and place in large salad bowl.
- In large jar with tight fitting lid, combine basil, parsley, oil, vinegar, lemon juice & garlic. Shake well. Pour dressing over veggie mixture. Toss lightly.
- Cover refrigerate at least 2 hours.
- Top with bread cubes, sprinkle with parmesan. Garnish with olives.
- Serve immediately.
Nutrition Facts : Calories 249.6, Fat 22, SaturatedFat 3.6, Cholesterol 3.7, Sodium 270.9, Carbohydrate 12.4, Fiber 3, Sugar 5.5, Protein 3.9
More about "summertime veggie salad recipes"
SUMMER VEGETABLE SALAD (READY IN 15 MINUTES!) | LIVE EAT …
From liveeatlearn.com
4.7/5 (6)Total Time 10 minsCategory Appetizers, Salads, Side Dishes, SnacksCalories 147 per serving
- Assemble: Add the dressing to the salad, tossing to evenly coat. For tastiest results, let chill in the refrigerator for 1 hour prior to serving.
45 SUMMER SALAD RECIPES | SUMMER SALAD IDEAS - FOOD.COM
From food.com
7 EASY SALADS STARRING 7 SUMMER VEGETABLES - FOOD …
From foodnetwork.com
67 EASY, DELICIOUS SUMMER SALAD RECIPES - SOUTHERN LIVING
From southernliving.com
VEGETABLE SALAD RECIPES
From allrecipes.com
SUMMER VEGGIE CHOPPED SALAD RECIPE (MAKE-AHEAD FRIENDLY)
From thekitchn.com
THE BEST SALAD RECIPES - BAKE PLAY SMILE
From bakeplaysmile.com
15 DELICIOUS RAW VEGETABLE SALAD RECIPES - ADDICTED TO VEGGIES
From addictedtoveggies.com
GRILLED SUMMER VEGETABLE SALAD - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
31 BEST SUMMER VEGETABLE RECIPES - FOOD & WINE
From foodandwine.com
30 SUMMER VEGETABLE SALAD RECIPES - EVERYDAY BAKER
From everydaybaker.com
SUMMER VEGGIE SALADS RECIPE - BOSS RECIPES
From bossrecipes.com
VEGETARIAN SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 SUMMER VEGETARIAN SALAD RECIPES TO MAKE FOR LUNCH …
From vanillaandbean.com
40 VEGETARIAN PICNIC SALADS PERFECT FOR SUMMER - TASTE OF …
From tasteofhome.com
ROASTED CARROT SALAD | JAMIE OLIVER RECIPES
From jamieoliver.com
50+ HEALTHY VEGETARIAN SALAD RECIPES | LIVE EAT LEARN
From liveeatlearn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love