Buffet Vegetable Salad Recipes

VEGETABLE BUFFET PLATTER

Vegetable Buffet Platter image

This colorful appetizer adds flavor and crunch to any buffet table. Served with a creamy butterrmilk dressing, these veggies won't last long!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 6

Number Of Ingredients 13

Ingredients

1/2 cup mayonnaise or salad dressing
1/3 cup buttermilk
1 tablespoon chopped fresh parsley
1/2 teaspoon dried minced onion
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 clove garlic, crushed
1 1/2 cups small broccoli florets
1 1/2 cups small cauliflower florets
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 small zucchini, sliced diagonally
3 medium carrots, sliced diagonally

Steps:

In tightly covered container, shake all dressing ingredients until well blended.
Arrange vegetables in separate sections on serving platter. Serve with dressing.

Nutrition Facts : Calories 175, Carbohydrate 10 g, Cholesterol 10 mg, Fat 3, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg

ROASTED WINTER-VEGETABLE COMPOSED SALAD

Roasted Winter-Vegetable Composed Salad image

The mildly bitter flavors of baby kale and escarole contrast with the sweetness of roasted winter squash, carrots, and beets. Tangy fig-balsamic dressing and roasted garlic make mellow, low-fat condiments for everything on the platter.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Ingredients

1/4 cup plus 1 tablespoon extra-virgin olive oil
2 garlic bulbs, halved horizontally
4 mixed red and golden beets (about 1 pound total with greens), stems trimmed to about 1 inch
5 small onions, cut into wedges
Coarse salt
1/2 head cauliflower (1 pound), cut into small clusters
1 bunch carrots, peeled and trimmed (halved lengthwise if large)
2 small winter squash, such as delicata or acorn, cut crosswise into 1/2-inch-thick rounds and seeded
2 dried figs (preferably Calimyrna)
3 tablespoons balsamic vinegar
Pinch of freshly ground pepper
5 ounces mixed hearty greens, such as baby kale and escarole
Fresh rosemary sprigs, for garnish

Steps:

Preheat oven to 425 degrees. Using 2 teaspoons oil, drizzle cut sides of garlic. Wrap each half in foil. Wrap beets in foil. Roast until garlic is soft and beets are tender, 40 to 50 minutes. Leave oven on.
Toss onions with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to a rimmed baking sheet. Toss cauliflower with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to same sheet. Using 1 tablespoon oil, brush or rub carrots and squash. Transfer to a separate rimmed baking sheet.
Roast vegetables, tossing once, until golden brown and tender: 15 to 20 minutes for onions and cauliflower, 20 to 25 minutes for carrots and squash.
Puree figs, vinegar, 2 tablespoons water, a pinch each of salt and pepper, and remaining 2 tablespoons oil in a blender. Rub beets with paper towels to remove skins; cut flesh into wedges.
Arrange greens and roasted vegetables on a platter. Garnish with rosemary. Serve either warm or at room temperature with vinaigrette.

Nutrition Facts : Calories 307 g, Fat 12 g, Fiber 9 g, Protein 7 g, Sodium 204 g

GRILLED VEGGIE SALAD

Grilled Veggie Salad image

Provided by Anne Burrell

Time 22m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 large zucchini, sliced lengthwise into 1/2-inch slices
Extra-virgin olive oil
Kosher salt
1 large onion, sliced into thick rounds
4 plum tomatoes, cut in half lengthwise
2 cups baby arugula, washed
6 fresh basil leaves, torn
3 to 4 tablespoons red wine vinegar
1/2 cup crumbled feta

Steps:

Preheat the grill.
Toss the zucchini with olive oil and sprinkle with salt. Place the zucchini on the grill. Grill on both sides until the zucchini is soft, 4 to 5 minutes on each side.
Repeat this process with the onions, the onions will fall apart but don't worry about it. (Go ahead and fill up the grill with veggies!)
Repeat this process with the tomatoes, but only grill them for about 2 minutes on each side.
When all the veggies are grilled, cut the zucchini into 1/2-inch strips and toss into a bowl. Cut the tomatoes in half again lengthwise and toss them in with the other veggies. Coarsely chop the onions and toss them in with the others. Toss in the arugula and basil. Season the mix with salt and add the vinegar. Taste to make sure it is delicious, and adjust the seasoning, if needed.
Place on a serving platter and sprinkle with the feta.

HOT VEGETABLE BUFFET

Hot Vegetable Buffet image

A great and easy vegetable casserole we have been serving for years! Few ingredients and almost no prep time make it great for large family dinners!

Provided by DERBYDAY53

Categories Corn Side Dishes

Time 55m

Yield 8

Number Of Ingredients 6

Ingredients

1 (12 ounce) package frozen French cut green beans
1 (10 ounce) package frozen corn
1 (10 ounce) package frozen baby lima beans
1 cup heavy cream
1 cup mayonnaise
2 cups finely shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Layer the green beans, corn and lima beans in a 9x13 inch baking dish. In a medium bowl, whisk together the cream and mayonnaise. When that is blended, stir in the shredded cheese. Spread evenly over the vegetables in the dish.
Bake for 50 minutes in the preheated oven, or until the sauce is bubbling and the top is slightly browned.

Nutrition Facts : Calories 520.5 calories, Carbohydrate 19.5 g, Cholesterol 87.4 mg, Fat 44.6 g, Fiber 3.7 g, Protein 13.1 g, SaturatedFat 17.5 g, Sodium 445.1 mg, Sugar 3.5 g