Caribbean Vegetable Salad With Zesty Italian Dressing Recipes

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ITALIAN VEGETABLE SALAD



Italian Vegetable Salad image

Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 11

5 cups fresh broccoli florets (1 large bunch)
5 cups fresh cauliflowerets (1 small head)
4 plum tomatoes, chopped
1 medium cucumber, peeled and sliced
1 medium sweet onion, thinly sliced
1 cup sliced fresh carrots
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup pimiento-stuffed olives
1 bottle (8 ounces) Italian salad dressing
1 bottle (8 ounces) creamy Italian salad dressing
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).

CARIBBEAN VEGETABLE SALAD WITH ZESTY ITALIAN DRESSING



Caribbean Vegetable Salad with Zesty Italian Dressing image

A zesty garlic-white wine dressing brings out the best in this Caribbean-style vegetable salad made with eggplant, papayas and pumpkin.

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield 16 servings, 1 cup each

Number Of Ingredients 17

1 large chunk fresh pumpkin (1 lb.), seeds removed
1 green papaya, quartered, seeds removed
1-1/2 cups KRAFT Zesty Italian Dressing
1/2 cup dry white wine
3 cloves garlic, minced
2 tsp. chicken bouillon
1 tsp. ground black pepper
2 Tbsp. oil, divided
1 eggplant (1 lb.), cut into 1-inch chunks
1-1/2 tsp. chopped fresh oregano leaves
2 tsp. lemon juice
1 each red, yellow and green pepper, chopped
1 head iceberg lettuce (1-1/4 lb.), torn
1 red onion, thinly sliced
2 avocados, coarsely chopped
1/4 cup crumbled goat cheese
2 Tbsp. chopped fresh thyme

Steps:

  • Cook pumpkin and papaya in boiling water in large saucepan 20 to 30 min. or until tender; drain. Cool slightly. Peel pumpkin and papaya; cut pulp into 1-inch chunks.
  • Whisk next 5 ingredients until bouillon is dissolved.
  • Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add eggplant; cook and stir 4 to 5 min. or until tender. Stir in oregano and lemon juice; transfer to large bowl.
  • Add remaining oil to same skillet; heat. Add peppers; cook and stir 4 min. or until crisp-tender. Add to eggplant mixture along with the pumpkin, papaya, dressing mixture and remaining ingredients; toss lightly. Refrigerate 1 hour.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g

ZESTY ITALIAN SALAD DRESSING



Zesty Italian Salad Dressing image

According with the ingredients listed in the bottle, this could be a similar or clone recipe from my own invention.

Provided by pink cook

Categories     Salad Dressings

Time 1h5m

Yield 2-3 cups

Number Of Ingredients 12

1/4 cup red wine vinegar
1/3 cup water
1/3 cup canola oil
1 teaspoon lemon juice
1/4 cup light corn syrup
1 tablespoon red bell pepper, finely chopped
1 tablespoon dried onion flakes
1 teaspoon minced fresh garlic or 1 teaspoon use 1 tsp. garlic powder
1 teaspoon dried italian seasoning mix, blend or 1 teaspoon use just oregano
pinch ground paprika, for the zesty flavor
1 1/4 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • Combine all of the ingredients in a blender on low speed for 30 seconds. Pour in a clean jar and chill at least 1 hour to blend all the flavors. Serve over mixed greens or use as a marinade.

Nutrition Facts : Calories 455.6, Fat 36.4, SaturatedFat 2.6, Sodium 1481.8, Carbohydrate 36.1, Fiber 0.5, Sugar 12.6, Protein 0.4

ZESTY ITALIAN SALAD DRESSING



Zesty Italian Salad Dressing image

Make and share this Zesty Italian Salad Dressing recipe from Food.com.

Provided by Laura D.

Categories     Salad Dressings

Time 5m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 10

3/4 cup olive oil
1/4 cup red wine vinegar or 1/4 cup apple cider vinegar
2 teaspoons dried parsley flakes
2 teaspoons dried minced onions or 1 teaspoon onion powder
2 teaspoons fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano leaves
1 teaspoon garlic salt
1 teaspoon granulated sugar
1/4 teaspoon fresh ground black pepper

Steps:

  • Make the salad dressing by combining all ingredients.
  • Store the dressing in the refrigerator for up to 2 weeks. Shake before using.

Nutrition Facts : Calories 185.7, Fat 20.3, SaturatedFat 2.8, Sodium 2, Carbohydrate 1.3, Fiber 0.2, Sugar 0.6, Protein 0.2

ZESTY WHOLE GRAIN AND VEGETABLE SALAD



Zesty Whole Grain and Vegetable Salad image

I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.

Provided by Cheryl Locke

Categories     Salad     Grains

Time 2h

Yield 4

Number Of Ingredients 10

3 cups water
1 cup whole grain sorghum
2 tomatoes, chopped
1 rib celery, chopped
½ small onion, chopped
¼ cup chopped cilantro, or to taste
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
1 cup light Italian salad dressing
2 tablespoons lemon juice

Steps:

  • Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
  • Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.6 g, Fat 2.5 g, Fiber 1.6 g, Protein 4.9 g, Sodium 928.4 mg, Sugar 3.3 g

ZESTY FETA AND VEGETABLE ROTINI SALAD



Zesty Feta and Vegetable Rotini Salad image

If pasta salads are a favorite, you'll want to try this Healthy Living recipe the next time you make one! It's as tasty as it is fabulously colorful.

Provided by My Food and Family

Categories     Pasta

Time 1h30m

Yield 8 servings, about 1 cup each

Number Of Ingredients 7

3 cups tri-colored rotini pasta, cooked, cooled
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup halved cherry tomatoes
1 cup chopped cucumbers
1/2 cup sliced black olives
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup finely chopped red onions

Steps:

  • Combine ingredients.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

ZESTY MIXED VEGETABLES



Zesty Mixed Vegetables image

Colorful carrot coins, broccoli and zucchini star in this appealing side dish that's served warm. Simmered in Italian salad dressing, the veggies take on that zesty flavor.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 medium carrot, cut into 1/4-inch slices
1/2 cup water
1 cup broccoli florets
1 medium onion, cut into 16 wedges
1 medium zucchini, cut into 1/4-inch slices
1/4 cup fat-free Italian salad dressing
1/4 teaspoon dried oregano

Steps:

  • In a nonstick skillet, bring carrot and water to a boil. Reduce heat; cover and simmer for 5 minutes. Add the broccoli, onion and zucchini; return to a boil. Reduce heat; cover and simmer for 2 minutes. Add salad dressing and oregano. Cook and stir over medium heat for 4 minutes or until vegetables are tender and liquid is reduced.

Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

QUINOA VEGGIE SALAD WITH ZESTY VINAIGRETTE



Quinoa Veggie Salad with Zesty Vinaigrette image

Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).

Provided by Randy Finger

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

4 cups quinoa
4 cups water
¼ cup red wine vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon juice
4 teaspoons Dijon mustard
1 cup canola oil
2 cucumbers, peeled and chopped
1 green bell pepper, chopped
½ red onion, chopped
2 tomatoes, chopped
1 (15 ounce) can black olives, chopped

Steps:

  • Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
  • Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
  • Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.

Nutrition Facts : Calories 215 calories, Carbohydrate 21.2 g, Fat 13 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 370.9 mg, Sugar 0.8 g

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