FRESH VEGGIE SALAD RECIPE RECIPES

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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

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: HOW TO MAKE IT



Fresh Vegetable Salad Recipe: How to Make It image

It was such a treat to have a crisp, garden-fresh salad back when Mom didn't have much room in our little icebox to keep produce chilled. This salad is as colorful and festive as it is refreshing. -Ruth Seitz, Columbus Junction, Iowa

Provided by Taste of Home

Categories     Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 10

2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup grated carrot
1 cup mayonnaise
1/4 cup sugar
3 tablespoons grated Parmesan cheese
2 bacon strips, cooked and crumbled

Steps:

  • Toss vegetables in a large salad bowl. In a small bowl, combine mayonnaise, sugar and Parmesan cheese; pour over vegetables and toss to coat. Cover and chill. Sprinkle with bacon just before serving.

Nutrition Facts : Calories 262 calories, FatContent 24g fat (4g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 231mg sodium, CarbohydrateContent 11g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

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