Cool Veggie Salad Recipes

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GRILLED VEGETABLE SALAD



Grilled Vegetable Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 17m

Yield 3 servings

Number Of Ingredients 13

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat grill to medium.
  • In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
  • In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

SUMMER VEGGIE SALAD



Summer Veggie Salad image

This is my favorite summer salad to take to picnics and makes the best of summer-time vegetables. Add chopped grilled chicken and take it from a hearty salad into an entree.

Provided by Lisa Striffler

Categories     Salad     Vegetable Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

5 ears corn, husked
1 (15 ounce) can black beans, rinsed and drained
2 avocados, diced
1 bunch fresh cilantro, roughly chopped
1 pint cherry tomatoes, halved
¼ large red onion, thinly sliced
1 jalapeno pepper, seeded and chopped
¼ cup olive oil
2 limes, zested and juiced

Steps:

  • Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob.
  • Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.
  • Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 34.4 g, Fat 15.5 g, Fiber 10.6 g, Protein 7.7 g, SaturatedFat 2.2 g, Sodium 228.2 mg, Sugar 3.8 g

COOL SUMMER VEGGIE SALAD



Cool Summer Veggie Salad image

I actually got this recipe from a friend who is Indian. She said it's a modified traditional Indian salad, but I make it all the time. It's citrusy and cool and great as a picnic dish or an appetizer alternative to regular salad.

Provided by LaLa8224

Categories     Lunch/Snacks

Time 10m

Yield 1 bowl of salad, 4-6 serving(s)

Number Of Ingredients 7

1 bunch cilantro
1 cucumber
1 container cherry tomatoes, cut in quarters
1/3 white onion
1 red pepper
1 lemon
1 lime

Steps:

  • Chop cilantro, cucumber, onion, pepper.
  • Cut grape tomatoes in half.
  • Combine everything in bowl.
  • Squeeze half the lemon in bowl.
  • Squeeze the whole lime in bowl.
  • Mix everything together.

Nutrition Facts : Calories 35, Fat 0.3, SaturatedFat 0.1, Sodium 7, Carbohydrate 10.4, Fiber 3, Sugar 3.2, Protein 1.5

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