FRESH VEG SALAD RECIPES RECIPES

FRESH VEGETABLE SALAD RECIPE | ALLRECIPES

Fresh Vegetable Salad Recipe | Allrecipes image

Best with 'fresh from your garden' vegetables. A crisp, refreshing and simple side dish for those blistering hot summers!

Provided by Gabby

Categories Salad Vegetable Salad Recipes

Total Time 28 minutes

Prep Time 20 minutes

Cook Time 8 minutes

Yield 12 servings

Number Of Ingredients 15

Ingredients

6 cups water
2 cups tri-color rotini pasta
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon honey
2 tomatoes, chopped
½ sweet onion (such as Vidalia®), chopped
1 cucumber, peeled and diced
2 carrots, cut into bite-size pieces
½ cup diced celery
3 cloves garlic, chopped
2 green onions, chopped
2 tablespoons chopped fresh parsley, or to taste
1?½ teaspoons chopped fresh cilantro
1 pinch fresh cracked black pepper, or to taste

Steps:

Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

Nutrition Facts : Calories 114.1 calories, CarbohydrateContent 15.1 g, FatContent 5 g, FiberContent 1.4 g, ProteinContent 2.5 g, SaturatedFatContent 0.7 g, SodiumContent 18.2 mg, SugarContent 2.7 g

FRESH VEGETABLE SALAD RECIPE - FOOD.COM

Fresh Vegetable Salad Recipe - Food.com image

I have taken this to so many potlucks, cook-outs, and family to-dos. Always a favorite. I usually make it in the morning and let marinate for 8 hours. Then it is ready for the evening meal.

Total Time 20 minutes

Prep Time 20 minutes

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumbers
1 medium onion, thinly sliced and separated into rings
3/4 cup olive oil
1/2 cup chopped fresh parsley
3 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon pepper
2 cloves garlic, minced

Steps:

Mix together the first 6 ingredients in a large serving bowl.
In a krudit jar, add the olive oil, parsley, vinegar, salt, ground mustard, pepper, and garlic.
Put on tight fitting lid; shake vigorously to combine ingredients.
Pour over salad and toss to coat.
Cover and refrigerate for at least 2 hours and up to 8 hours.
Serve with a slotted spoon.
Add salt and pepper to taste.

Nutrition Facts : Calories 148.7, FatContent 13.8, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 231.1, CarbohydrateContent 6.3, FiberContent 1.9, SugarContent 3, ProteinContent 1.2

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