Colorful Vegetable Salad Recipes

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COLORFUL VEGETABLE SALAD



Colorful Vegetable Salad image

With its Christmasy colors, this salad is a very merry part of my holiday menu. It serves a big group, but since it also keeps well in the refrigerator, you can look forward to the tasty leftovers, too.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 20 servings.

Number Of Ingredients 8

6 cups fresh broccoli florets
6 cups fresh cauliflowerets
2 cups cherry tomatoes, halved
1 large red onion, sliced
1 can (6 ounces) pitted ripe olives, drained and sliced
1 envelope ranch salad dressing mix
2/3 cup canola oil
1/4 cup vinegar

Steps:

  • In a large bowl, combine the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad; toss to coat. Refrigerate for at least 3 hours.

Nutrition Facts : Calories 94 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

COLORFUL VEGETABLE SALAD



Colorful Vegetable Salad image

Slightly adapted from Taste of Home. I made this on Christmas Eve and it was still crunchy and good four days later. It is best eaten the same day or the next though. The original recipe called for an entire red onion, but I thought that looked like way too much onion. It also called for 6 oz olives, but I put in a bit less. Cooking time is actually chilling time.

Provided by wife2abadge

Categories     Cauliflower

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 8

6 cups broccoli florets
6 cups cauliflower florets
2 cups grape tomatoes, halved
1/2 large red onion, sliced thinly
2 (2 1/4 ounce) cans sliced ripe olives, drained
1 (1 ounce) envelope ranch dressing mix
2/3 cup canola oil
1/4 cup vinegar

Steps:

  • In a large bowl, toss the broccoli, cauliflower, tomatoes, onion, and olives.
  • In a jar with a tight-fitting lid, combine dressing mix, oil, and vinegar; shake well.
  • Pour over salad and toss.
  • Refrigerate for at least three hours.

Nutrition Facts : Calories 90.2, Fat 8.1, SaturatedFat 0.6, Sodium 71.2, Carbohydrate 4.2, Fiber 1.2, Sugar 0.9, Protein 1.4

COLORFUL VEGETABLE SALAD



Colorful Vegetable Salad image

This is my favorite salad to make for family gatherings and potlucks. It's very easy and so much healthier than potato salad. It can be made ahead--in fact, it's at its best after about 12-24 hours of marinating. It keeps well in the fridge for about 2-4 days before it starts to deteriorate in quality. Prep time is estimated; you can buy pre-washed broccoli florets and cauliflowerettes to speed preparation. Cooking time is minimum marinating time.

Provided by Halcyon Eve

Categories     Cauliflower

Time 3h30m

Yield 3/4 cup servings, 20 serving(s)

Number Of Ingredients 7

6 cups broccoli florets, cut into bite-sized pieces
6 cups cauliflower florets, cut into bite sized pieces
2 cups cherry tomatoes, halved
1 large red onion, thinly sliced
1 (6 ounce) can sliced olives, drained
1 cup Italian dressing
1/4 cup grated parmesan cheese

Steps:

  • In a large bowl, combine broccoli, cauliflower, red onion, and olives. Toss to combine. Add cherry tomatoes.
  • In a separate bowl, mix together dressing and cheese. Pour over salad and gently toss to mix.
  • Refrigerate 3-24 hours before serving.

Nutrition Facts : Calories 69.6, Fat 4.8, SaturatedFat 0.9, Cholesterol 1.1, Sodium 221.3, Carbohydrate 5.8, Fiber 1.2, Sugar 2.3, Protein 2.1

COLORFUL VEGGIE PASTA SALAD



Colorful Veggie Pasta Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 12

1 pound fusilli
2 ears corn, husked
1 yellow squash, sliced lengthwise into 1/2-inch-thick planks
1 zucchini, sliced lengthwise into 1/2-inch-thick planks
1 orange bell pepper, cut into 1-inch strips
4 scallions
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly cracked black pepper
3 tablespoons store-bought pesto
Juice and zest of 1 lemon
1 pint grape tomatoes, halved
1/4 cup fresh parsley, chopped

Steps:

  • Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.
  • Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.
  • Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.
  • Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.

COLORFUL SUMMER VEGGIE SALAD



Colorful Summer Veggie Salad image

For a deliciously different salad, I suggest this lightly dressed version without lettuce. It's especially good when I use fresh bounty from our garden. My friends and family love vegetables, so when I serve this colorful salad, it goes fast! -Kimberly Walsh Fishers, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 18

1 cup thinly sliced carrots
1 cup fresh green beans, cut into 2-inch pieces
1 cup fresh sugar snap peas
1 cup thinly sliced zucchini
1 cup thinly sliced yellow summer squash
1/2 cup thinly sliced green onions
1/2 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
6 tablespoons olive oil
4-1/2 teaspoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon minced fresh parsley
1-1/2 teaspoons sugar
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1/4 cup shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, bring 4 in. of water to a boil. Add carrots, beans and peas; cook for 4 minutes. Drain and rinse in cold water. Place in a bowl; add zucchini, summer squash, onions, red pepper and olives., In a jar with a tight-fitting lid, combine oil, lemon juice, vinegar, parsley, sugar, garlic, salt and pepper; shake well. Pour over vegetable mixture and toss to coat. Refrigerate for up to 1 hour. Just before serving, sprinkle with Parmesan cheese if desired.

Nutrition Facts :

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