Zesty Garden Vegetable Bread Salad Recipes

GARDEN SALAD

Steps:

• Dressing: Shake Dressing in a jar. Taste and adjust - more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
• Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
• Serve: Transfer to serving bowl and serve immediately!

FRESH GARDEN VEGETABLE SALAD

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.

GARDEN VEGETABLE SALAD

Steps:

• Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

AUTUMN "DATES" NIGHT BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8 1/2- by 4 1/2-inch loaf pan and line the bottom with parchment paper. Bring 1/2 cup water to a boil in a small saucepan. Add the dates and set aside until cool. Drain.
• Sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt onto a piece of parchment paper. Set aside.
• In a mixer fitted with the paddle attachment, cream the butter and brown sugar on high speed until fluffy, about 2 minutes. Add the eggs and sour cream and beat to combine, scraping the bowl down. Add the rum and vanilla and beat to combine. Add the flour mixture on low speed until just combined. Add the milk, increase the speed to medium, and beat until just smooth, about 15 seconds. Add the drained dates and the nuts and stir just until distributed.
• Scrape the batter into the prepared pan. Bake until a toothpick comes out clean, 50 to 60 minutes. Cool in the pan on a rack for 15 minutes, then unmold and cool completely before slicing.

CUCUMBER AND BREAD SALAD

Steps:

• Cut the bread, with crusts, into 1/2-inch cubes. Spread on a tray to thoroughly dry, 1 to 2 hours, or dry in a 250 degree oven for 30 to 45 minutes.
• Mix the cucumbers, onion, tomatoes, olives and cheese together in a bowl. Add the remaining ingredients and the bread cubes. Toss well, cover and chill 30 minutes. Serve cold on lettuce-lined plates.

ZESTY SALAD

Steps:

• Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
• Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
• Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

GARDEN VEGETABLE SALAD

Steps:

• Wash vegetables thoroughly with warm water.
• Slice and dice vegetables however you wish and drain olives.
• Toss sald greens with vegetables and olives in large bowl.
• Add dressing; mix until salad is well coated.
• Top with chedder cheese.
• Enjoy!

ZESTY WHOLE GRAIN AND VEGETABLE SALAD

Steps:

• Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
• Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

GARDEN VEGETABLE BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).,