Zippy Veggie Salad Recipes

ROASTED VEGETABLE SALAD

Roasted Vegetable Salad image

For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! -Laura McAllister, Morganton, North Carolina

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 18

Ingredients

1 pound small red potatoes, quartered
2 medium ears sweet corn, halved
1/2 pound baby portobello mushrooms, halved
1 medium sweet red pepper, cut into strips
2 medium leeks (white portion only), cut into 2-inch lengths
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh asparagus, cut into 2-inch lengths
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 cups cubed French bread
10 cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese
1 cup thinly sliced fresh basil leaves
DRESSING:
1/3 cup olive oil
1/4 cup red wine vinegar

Steps:

Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.

Nutrition Facts : Calories 210 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

ZIPPY EGG SALAD

Zippy Egg Salad image

Lime juice, soy sauce and Parmesan cheese turn an old classic into a zesty new salad. Best served on fresh sandwich bread with your favorite greens and fresh vegetables.

Provided by stephinitely

Categories Salad Egg Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 8

Ingredients

¼ cup mayonnaise
2 tablespoons grated Parmesan cheese
1 tablespoon light soy sauce
¼ lime, juiced
1 teaspoon crushed red pepper
salt and ground black pepper to taste
4 hard-cooked eggs, chopped
1 stalk celery, finely sliced

Steps:

Whisk mayonnaise, Parmesan cheese, soy sauce, lime juice, red pepper, salt, and black pepper in a bowl.
Stir eggs and celery into the mayonnaise mixture until well coated.
Cover bowl with plastic wrap and refrigerate until chilled before serving.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 5.2 g, Cholesterol 438.8 mg, Fat 34.2 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 7.5 g, Sodium 638.9 mg, Sugar 2.2 g

ZIPPY VEGGIE SALAD

Zippy Veggie Salad image

Make and share this Zippy Veggie Salad recipe from Food.com.

Provided by Parsley

Categories Cauliflower

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 cups fresh broccoli florets, bite sized flowerets
5 cups fresh cauliflower florets, bite sized flowerets
1/2 cup frozen peas, thawed
1/4 cup chopped red onion
1/4 cup chopped radish
1/2 cup reduced-fat sour cream
1/2-3/4 cup mayonnaise, lowfat ok
2 tablespoons prepared horseradish
1/4-1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon sugar

Steps:

In a large bowl, toss together all of the veggies.
In another bowl, stir together the sour cream, mayo (start with the lesser amount), horseradish, salt, garlic powder, pepper and sugar.
Pour the dressing over veggies; toss to caot well.

HEALTHY VEGETARIAN SALADS TO EAT EVERY DAY

Healthy Vegetarian Salads To Eat Every Day image

Eat a salad every day with this collection of easy healthy vegetarian salad recipes! These tasty salad ideas include healthy vegetable salads, filling meatless salads for lunch or dinner and plant-based salads packed with protein! Enjoy!

Provided by Homemade Mastery

Categories Salad

Time 10m

Number Of Ingredients 10

Ingredients

½ cup canned chickpeas
5 olives, chopped
1 green pepper, small to medium
3 tomatoes, medium
1 cup arugula
3-4 mint leaves (optional)
1 garlic clove
lemon juice
salt and pepper
olive oil

Steps:

Rinse and drain chickpeas.
Chop olives, the green pepper, tomatoes, arugula, mint leaves.
Mince garlic. Option one: add garlic directly to the salad. Option 2: Let garlic infuse olive oil for 30 min and then remove from the olive oil. Add just the flavored olive oil to the salad.
Put the chopped vegetables and chickpeas in a large bowl, add some lemon juice the olive oil and salt and pepper to taste. Enjoy!.

Nutrition Facts : Calories 385 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 15 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 679 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

ZIPPY POTATO SALAD

Zippy Potato Salad image

Make and share this Zippy Potato Salad recipe from Food.com.

Provided by Elmotoo

Categories Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs new potatoes
3 tablespoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup shallot, minced
1/4 cup chopped garlic scape, if available
1/4 cup spring onion, chopped
6 hard-boiled eggs, peeled & roughly chopped
1 chipotle chile in adobo, minced & mashed well
1 cup mayonnaise
1/2 cup plain yogurt
1/4 cup prepared mustard, grainy is my favorite

Steps:

Cube potatoes & boil in salted water until tender, about 15 minutes. Drain. Sprinkle with cider vinegar - a little at a time, s & p. Stir & repeat until evenly but lightly distributed. Chill.
Stir in chopped vegetables & eggs.
Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary.
Chill until serving time.

ZIPPY EGG SALAD

Zippy Egg Salad image

My favorite egg salad for sandwiches--I love it on whole wheat or egg bread with lots of fresh crisp lettuce. I adapted this from a friend's way of making egg salad. I use the same ingredients for both egg salad and deviled eggs--the only differences are the amounts and what I do with the eggs. Amounts are approximate--adjust them to suit your taste. Times are estimates and don't include time to boil and cool the eggs.

Provided by Halcyon Eve

Categories Lunch/Snacks

Time 5m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

6 hard-boiled eggs, cooled and peeled
1/2 cup mayonnaise (or to taste)
1/4 cup Dijon mustard (or to taste)
1 -2 tablespoon extra-hot prepared horseradish (or to taste)
salt, to taste
fresh ground black pepper, to taste
1 pinch cayenne pepper (you can use paprika to tone it down a bit)

Steps:

With an egg slicer, slice eggs into rounds and place in a bowl.
Fold in remaining ingredients until well combined. If needed, add more mayo until desired consistancy. Adjust flavors as desired.
Great on whole wheat or egg bread with lettuce.

Nutrition Facts : Calories 324, Fat 24.4, SaturatedFat 5.2, Cholesterol 434.2, Sodium 651.5, Carbohydrate 12.7, Fiber 0.8, Sugar 4.6, Protein 13.8

ZIPPY EGG SALAD

Zippy Egg Salad image

Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. -Annemarie Pietila, Farmington Hills, Michigan

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons mayonnaise
1-1/2 teaspoons prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon lemon juice
3 hard-boiled large eggs, coarsely chopped
1 tablespoon minced green onion
2 slices bread
Diced tomato, optional

Steps:

Mix the first 5 ingredients. Stir in eggs and green onion. Serve on bread. If desired, top with tomato.

Nutrition Facts : Calories 332 calories, Fat 24g fat (5g saturated fat), Cholesterol 281mg cholesterol, Sodium 530mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

ZIPPY MARINATED VEGETABLE SALAD

Zippy Marinated Vegetable Salad image

My mother used to make this for family reunions. She preferred we eat vegetables before meat. Over the years she tweeked the recipe from time to time to meet everyone's taste buds. I hope this salad will make fond memories for your family as well.

Provided by Shon Marie

Categories Vegetable

Time 4h15m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 head broccoli, florets cut to bite size
2 cups cherry tomatoes, halved
1 medium green pepper, seeded and sliced
1 medium red pepper, seeded and sliced
1 medium yellow pepper, seeded and sliced
1 large red onion, sliced
2 cups button mushrooms
2 cups radishes, sliced
1 cup parmesan cheese, grated
2 cups caesar salad dressing

Steps:

Place all vegetables in mixing bowl, except tomatoes. Pour dressing over the top and refridgerate for at least 4 hours. (The longer refridgerated the better). Before serving add tomatoes and parmesean cheese. If you have a little left over cook some spaghetti and add left overs to the spaghetti and you have a nice pasta salad. You may substitute ceaser with italian dressing.

Nutrition Facts : Calories 568.1, Fat 50.7, SaturatedFat 9.9, Cholesterol 16.2, Sodium 1153.8, Carbohydrate 20.5, Fiber 5.5, Sugar 7.8, Protein 12.5

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