Vegetable Market Salad Recipes

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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

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

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

QUICK VEGETABLE SALAD



Quick Vegetable Salad image

This recipe was given to me by a friend and it's one the entire family likes. Whenever we have a family get-together, I'm asked to bring this salad.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 12

1 can (16 ounces) whole kernel corn, drained
1 large tomato, seeded and chopped
1/2 cup chopped celery
1/2 cup chopped cucumber
1/3 cup finely chopped green pepper
1/4 cup finely chopped onion
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon salt, optional
1/4 teaspoon celery seed
1/8 teaspoon pepper

Steps:

  • In a large salad bowl, combine the corn, tomato, celery, cucumber, green pepper and onion. , In a small bowl, combine the remaining ingredients; gently blend into the salad. Serve immediately.

Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

MARKET SALAD



Market Salad image

For a more rustic feel, tear the lettuce with your hands instead of chopping with a knife.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

2 small heads crisp lettuce, washed and well dried
Good quality extra-virgin olive oil
Red-wine vinegar
Salt (preferably sea salt flakes)
Freshly ground black pepper

Steps:

  • Tear the salad greens into a large salad bowl. Drizzle a bit of olive oil and vinegar over top and season with salt and pepper. Toss gently to coat. Taste and add more oil, vinegar, salt, or pepper if needed.

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