Chilled Stacked Salad Recipes

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CHILLED VEGETABLE SALAD



Chilled Vegetable Salad image

This is a simple salad using raw zucchini and yellow squash that goes wonderfully with a good ole Texas backyard barbeque.

Provided by LREYNAL

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

2 tomatoes, cut into chunks
1 large zucchini, cut into chunks
1 large yellow squash, cut into chunks
½ green bell pepper, diced
½ sweet red onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup olive oil
¼ cup red wine vinegar
3 tablespoons water

Steps:

  • Place tomatoes, zucchini, yellow squash, green bell pepper, red onion, garlic, basil, salt, and black pepper in a large bowl; add olive oil, vinegar, and water. Toss to coat. Refrigerate for about 1 hour before serving.

Nutrition Facts : Calories 113.4 calories, Carbohydrate 7.5 g, Fat 9.3 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Sugar 2.7 g

CHILLED CAULIFLOWER SALAD



Chilled Cauliflower Salad image

This recipe really has a zing to it!

Provided by Laura Poincot

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 1h25m

Yield 4

Number Of Ingredients 11

1 cup frozen peas
1 head cauliflower, chopped into bite size pieces
½ cup mayonnaise
¼ cup red wine vinegar
¼ cup sweet pickle relish
¼ cup banana pepper juice
¼ cup chopped roasted sweet peppers
¼ cup sliced green olives
1 tablespoon chopped banana peppers
1 teaspoon ground black pepper
¼ teaspoon chopped fresh dill

Steps:

  • Soak frozen peas in a pot of hot water until heated through.
  • Combine cauliflower, mayonnaise, vinegar, relish, banana pepper juice, sweet peppers, olives, banana peppers, black pepper, dill, and peas in a bowl. Refrigerate to meld flavors, at least 1 hour.

Nutrition Facts : Calories 313.6 calories, Carbohydrate 23.9 g, Cholesterol 10.4 mg, Fat 23.4 g, Fiber 6.1 g, Protein 5.8 g, SaturatedFat 3.5 g, Sodium 617.1 mg, Sugar 8.6 g

VEG-ALL SALAD



Veg-All Salad image

Make and share this Veg-All Salad recipe from Food.com.

Provided by Jolepo

Categories     One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans mixed vegetables (I prefer Veg-All)
1 (8 ounce) package imitation crabmeat
4 ounces ranch dressing
1/2 cup mayonnaise
1 dash salt
1 dash pepper

Steps:

  • Heat Veg-All to boiling point, but do not boil.
  • Drain and let cool.
  • Mix Ranch dressing and mayo together.
  • Add crab meat to Veg-All, mix all together, add salt and pepper to taste.
  • refrigerate and serve cold.

Nutrition Facts : Calories 295.2, Fat 15.4, SaturatedFat 2.5, Cholesterol 20.7, Sodium 1141.8, Carbohydrate 30.1, Fiber 6.9, Sugar 9.4, Protein 10.1

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