Colorful Veggie Salad Recipes

COLORFUL SUMMER VEGGIE SALAD

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.

COLORFUL VEGETABLE SALAD

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.

COLORFUL VEGGIE PASTA SALAD

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 VEGETABLE SALAD

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.

COLORFUL VEGETABLE SALAD

Steps:

• In a large bowl, combine first five ingredients.
• In a jar with a tight fitting lid, combine the dressing ingredients; shake well Pour over vegetables and toss to coat.
• Cover& refrigerate for at least 2 hours before serving.