BEAN AND VEGETABLE SALAD
"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 176 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 358mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
KITCHEN SINK SALAD
Provided by Guy Fieri
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- To make the dressing:
- In a blender combine all ingredients except olive oil. Pulse several times until well combined. Once combined, turn machine on and slowly add in olive oil. Chill until ready to use.
- To prepare the salad:
- In a medium fry pan over medium heat, cook the pancetta until crispy. Remove to paper-towel lined plate to drain and cool. Clean out pan with paper towel and in same pan over medium heat, lightly toast the pine nuts. Remove to a plate and set aside to cool. Wash and dry greens, place in refrigerator to chill 10 to 15 minutes. Also chill individual salad plates or a platter if serving salad family-style.
- When ready to serve, in a large bowl toss together salad greens, cucumber and tomato with just enough dressing to lightly coat salad. Place salad on chilled individual plates or platter. Dress top of salad with pancetta, pine nuts, olives, Gorgonzola and freshly cracked black pepper. Serve immediately.
KITCHEN SINK SOUP
This soup is usually made up of leftover vegetables in the fridge or you can cut up fresh vegetables. The amount of vegetables you put in depends on how thick you want your soup. We like lots of veggies. This soup can be pureed and served with croutons on top. Great for a cold night supper. You can really let your imagination get carried away with this soup. I don't make it the same every time. It depends on what is in my fridge that is left over. Meat or chicken can be added. Enjoy
Provided by Judy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 17
Steps:
- In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 26.3 g, Fat 1.9 g, Fiber 6.8 g, Protein 10.3 g, SaturatedFat 0.5 g, Sodium 1008.1 mg, Sugar 5.5 g
EVERYTHING BUT THE KITCHEN SINK SALAD
This salad is a permanent feature on our menu. It starts with simple greens, then is topped with a selection of market vegetables, three balls, and the sauce of your choice. When topped with veggie balls, it's a serious vegetarian meal, but you can also top it with any ball you'd like (heat up your balls in the microwave for a minute or two to take the chill off). Ladle on your favorite warm sauce in place of the expected dressing.
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and salt and sauté until they begin to brown and their liquid has evaporated, about 10 minutes. Transfer to a bowl and let cool in the refrigerator.
- Bring a medium pot half full of generously salted water to a boil. Add the asparagus and cook for 2 1/2 minutes. Strain and cool the asparagus under cold running water.
- Combine the mushrooms, asparagus, romaine, fennel, and vinaigrette in a large mixing bowl and toss to coat. Transfer to a serving platter and top with warm balls.
KITCHEN SINK SALAD
This is my most FAMOUS culinary creation. It gets it's name from the fact that I didn't have a bowl large enough to toss it. I'd scour my stainless steel sink and toss it there! However, it looks best prepared in a big glass bowl as colorful layers - BEAUTIFUL & showy potluck recipe. Best if made right before serving.
Provided by Tasses
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil pasta according to box directions. Drain & Cool.
- Wash all vegetables & prepare as noted above.
- Run cold water over frozen peas to thaw.
- Layer: lettuce, yellow/orange pepper, green pepper, pasta, peas, corn, cucumber, tomatoes.
- Serve with your favorite dressing - poppy seed is especially good on this salad.
Nutrition Facts : Calories 195, Fat 1.3, SaturatedFat 0.2, Sodium 56.5, Carbohydrate 40.6, Fiber 7, Sugar 8, Protein 8.5
'ALL BUT THE KITCHEN SINK' (VEGGIE AND BEAN) SALAD
I wanted some sort of marinated salad tonight, so I started pulling everything out of my frig and cupboard that sounded like it would be good together and with an Italian type dressing/marinade. There are other things that would have been good in here as well had I had them, such as tomatoes, wax beans, black eye peas, pepperoncinis, red onions, another color bell pepper, mushrooms, zucchini... Add whatever sounds good to you or take out what doesn't. That's the beauty of it! This would be great for a get together. It makes a great side or stand alone meal; it's what I had for dinner! Enjoy!
Provided by Christine Whisenhunt @cwhisenhunt
Categories Vegetables
Number Of Ingredients 14
Steps:
- Note: Amounts of artichoke, marinade juice, vinegar and seasoning are approximate. Had I known this would turn out to be so good, I would have measured! LOL I think they are pretty close though. Adjust them to suit your own taste.
- Mix dressing ingredients (artichoke marinade juice, vinegar and spices) in a jar or something shakable, shake well, and set aside. Reach over once in a while while prepping the rest of the ingredients and give it a shake. Rinse and drain ingredients as noted above. Add all ingredients to a VERY large bowl, give marinade/dressing one last shake and immediately pour half of mixture over veggies, or more if needed. Toss well. The longer it sits, the better it gets, so allow it to sit while you prepare the rest of your meal, or put in frig for several hours or overnight. Stir occasionally to coat well and evenly marinade. Put the rest of the marinade/dressing in the frig to use on salad or meat later. If you are going to do some chicken or beef, like a london broil or flank steak, or even some steaks, this would make a great marinade for that as well. Hmmm...I know what I'm making to eat with some more of my salad tomorrow! LOL Enjoy!
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