SUMMERY CONFETTI SALAD
Provided by Katie Lee Joel
Categories Salad Tomato Appetizer Picnic Low Fat Vegetarian Low Cal Lunch Corn Lima Bean Summer Family Reunion Healthy Jalapeño Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.
VEGETABLE CONFETTI
A quick, colorful salad that can be made a day in advance.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Mix all ingredients in glass or plastic bowl. Refrigerate any remaining salad no longer than 48 hours.
Nutrition Facts : Calories 25, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg
VEGGIE CONFETTI SALAD
This is my variation of a corn salad I had from a catered golf scramble here in The Villages. The dish I had tasted had mayonnaise and was delicious. I love Marzetti's Original Slaw dressing so I made this variation of vegetables and titled it Veggie Confetti because it's party pretty!
Provided by Ann Lombardi
Categories Vegetables
Time 10m
Number Of Ingredients 11
Steps:
- 1. Rinse off the seasoned black beans or use plain black beans. This is important so that the sauce won't be dark. I only had seasoned on hand when I made this recipe so rinse the seasoning off of the seasoned beans.
- 2. Place the drained corn and drained beans into a large mixing bowl.
- 3. Chop up a small red onion into small pieces and put into the bowl. Be sure not to over power the salad with onion.
- 4. Peel and deseed the cucumber and chop it into small pieces and put into the bowl.
- 5. Peel and deseed the avocado, chop it up into small pieces and put into the bowl.
- 6. Deseed the small red, orange, and yellow peppers, chop them up into small pieces and put into the bowl.
- 7. Add approximately 1 teaspoon of celery seed.
- 8. Add salt and pepper to taste.
- 9. Add 2 tablespoons of Marzetti's Original Slaw Dressing.
- 10. Marinate overnight and serve. Presto!
CONFETTI COLESLAW
Provided by Food Network Kitchen
Categories side-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
- Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
- Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.
VEGAN PASTA CONFETTI SALAD
Pasta salad with lentils, red peppers, green olives, and green onions. It is dressed with an olive oil-red wine vinaigrette dressing. This is a good recipe to use for a main dish when you are serving vegetarian guests. It is actually okay for vegans too!
Provided by Carol Harrison
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rotini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Rinse with cool water and drain well.
- In the meantime, bring 2 cups water and lentils to a boil in a medium pot. Cover, reduce heat, and simmer until tender yet firm to the bite, 15 to 20 minutes. Remove lentils from the water using a slotted spoon.
- Whisk olive oil, vinegar, oregano, salt, mustard, and pepper together for the dressing while pasta and lentils are cooking.
- Mix the cooled pasta and lentils with red bell pepper, olives, and green onions. Whisk dressing again and pour over the salad. Mix gently with a large spoon.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 43.5 g, Fat 20.9 g, Fiber 10.6 g, Protein 11.4 g, SaturatedFat 2.6 g, Sodium 363.6 mg, Sugar 1.6 g
CONFETTI CORN SALAD
A quick and tasty salad which makes a great addition to any cookout.
Provided by MECTE
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 10.2 g, Cholesterol 4.1 mg, Fat 8.3 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 158.2 mg, Sugar 2.9 g
GREEN BEAN CONFETTI SALAD
People often ask for this recipe. They love the tangy and sweet flavors in the salad dressing. When I'm in a pinch for time, I speed things up with canned vegetables.-Patricia Eckard, Singers Glen, Virginia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. In a small saucepan, bring the sugar and vinegar to a boil; boil for 3 minutes. Pour over vegetables. cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 244 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 271mg sodium, Carbohydrate 58g carbohydrate (33g sugars, Fiber 7g fiber), Protein 7g protein.
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