Super Veggie Salad Fresh Market Recipes

SUPER VEGGIE TOSSED SALAD

Super Veggie Tossed Salad image

This crunchy vegetable salad is perfect on a hot summer's day. I like to cut the vegetables earlier in the day, then chill them so they are nice and crisp. Just before serving, all that is left to do is drizzle with the salad dressing.-LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 cup torn leaf lettuce
1 small tomato, diced
1/4 cup fresh cauliflowerets
1/4 cup fresh broccoli florets
1/4 cup diced cucumber
1 small carrot, julienned
2 radishes, sliced
2 tablespoons diced celery
2 tablespoons diced green pepper
1 green onion, thinly sliced
1/4 cup Italian salad dressing or dressing of your choice

Steps:

In a serving bowl, combine the first 10 ingredients. Drizzle with dressing and toss to coat.

Nutrition Facts : Calories 60 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 460mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein.

VEGETABLE MARKET SALAD

Vegetable Market Salad image

Fresh, bright, and green, this market salad allows the wholesomeness of in-season veggies to shine.

Provided by Martha Stewart

Categories Salad Recipes

Time 45m

Number Of Ingredients 12

Ingredients

Zest and juice of 1 lemon
3 anchovy fillets, finely chopped (optional)
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
6 ounces red new potatoes, well-scrubbed and cut into 1/2-inch chunks
2 garlic cloves, thinly sliced
1 small zucchini (about 6 ounces), thinly sliced lengthwise, then cut lengthwise into very thin strips, and then halved crosswise
1 small head of fennel (about 8 ounces), tops removed, thinly sliced crosswise
2 ounces radishes (about 4), ends trimmed, thinly sliced
2 scallions, thinly sliced
1/2 cup flat-leaf parsley leaves
2 tablespoons capers, rinsed and dried

Steps:

For the vinaigrette, combine the lemon zest and juice in a large bowl. Add anchovy, if using, and mix well. Slowly add oil in a steady stream until incorporated; season generously with salt and pepper.
Place potatoes and garlic in a small pot of cold salted water. Bring to a boil over high heat, reduce to low, and simmer until potatoes are cooked through, but not falling apart, about 7 minutes. Drain well and add to the bowl with the vinaigrette. Toss well; cool to room temperature.
Add zucchini, fennel, radishes, scallions, parsley, and capers to bowl; toss well and serve immediately.

Nutrition Facts : Calories 187 g, Fat 14 g, Fiber 4 g, Protein 3 g

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