Easy Vegetable Toss Recipes

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PARMESAN VEGETABLE TOSS



Parmesan Vegetable Toss image

The first time I made this salad it was with two others for a Fourth of July party years ago. This one disappeared long before the other two! It's great for feeding a hungry crowd. At our house, there's never any left over. I hope you enjoy it as much as we do. -Judy Barbato, N. Easton, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 16-18 servings.

Number Of Ingredients 12

2 cups Miracle Whip
1/2 cup grated Parmesan cheese
1/4 cup sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflowerets (about 3/4 pound)
1 medium red onion, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 large head iceberg lettuce, torn
1 pound sliced bacon, cooked and crumbled
2 cups croutons, optional

Steps:

  • In a large bowl, combine the Miracle Whip, cheese, sugar, basil and salt. Add broccoli, cauliflower, onion, and water chestnuts; toss. Cover and refrigerate for several hours or overnight. , Just before serving, place lettuce in salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired.

Nutrition Facts : Calories 269 calories, Fat 24g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 388mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

EASY VEGETABLE TOSS



Easy Vegetable Toss image

Veggies quickly cooked crisp-tender perfection are tossed with dressing and cheese to make a colorful dish that's as easy as it is tasty.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield Makes 16 servings, 3/4 cup each.

Number Of Ingredients 6

1 lb. broccoli florets
1 lb. cauliflower florets
1/2 lb. green beans, ends trimmed
1 large red pepper, cut into 1/2-inch-wide strips
1/2 cup KRAFT Zesty Italian Dressing
1/3 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Add broccoli, cauliflower and beans to boiling water in large saucepan. Cook 3 to 5 min. or just until vegetables are crisp-tender. (Do not overcook.) Drain. Immediately rinse with very cold water; drain again.
  • Place vegetable mixture in large serving bowl. Add peppers; mix lightly. Cover. Refrigerate several hours or until chilled.
  • Add dressing and cheese just before serving; toss to coat.

Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

VEGETABLE PARMESAN TOSS



Vegetable Parmesan Toss image

Your family will eagerly eat their veggies when coated with a creamy Parmesan dressing. It's especially refreshing on a summer day!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h30m

Yield 20

Number Of Ingredients 12

4 cups broccoli flowerets
4 cups cauliflowerets
1 large sweet onion (Bermuda, Maui, Spanish, Walla Walla), thinly sliced and separated into rings
2 cups mayonnaise or salad dressing
1/3 cup grated Parmesan cheese
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1 pound bacon, crisply cooked and crumbled
1 large head lettuce, torn into bite-size pieces (12 cups)
2 cups onion-and-garlic-flavored croutons
1 can (8 ounces) sliced water chestnuts, drained

Steps:

  • Mix broccoli, cauliflower and onion in very large (4-quart) bowl.
  • Mix mayonnaise, cheese, sugar, salt and basil in small bowl. Add mayonnaise mixture to vegetables; toss gently to coat. Cover and refrigerate at least 2 hours or overnight.
  • Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. Store covered in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 11 g, Cholesterol 20 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg

VEGETABLE TOSS



Vegetable Toss image

This is a Salad, easy to double for a crowd. The recipe comes from the Salinas Valley, just 8 miles from Monterey bay. This valley grows 80% of the of the nations lettuce, 60% of the broccoli, 50% of the cauliflower and mushrooms, 90% of the artichokes & 25% of the celery, that is why it is called the Salad Bowl of the World. This takes 2 hours refrigration time.

Provided by Barb G.

Categories     Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 medium romaine lettuce, torn into bite size pieces
1 bunch broccoli, broken into small florets (about 2 cups)
1/2 small cauliflower, broken into small florets (about 2 cups)
1/4 cup sliced radish
1/4 cup low-fat mayonnaise
1/4 cup sour cream
1/2 teaspoon Dijon mustard
2 green onions, sliced
1/4 teaspoon dried dill weed
fresh ground pepper
imitation bacon bits (or favorite salad topping)

Steps:

  • Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
  • Top with Radishes and remaining lettuce, broccoli, and cauliflower.
  • Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
  • Cover and refrigerate at least 2 hours.
  • Just before serving, sprinkle with your favorite salad topping.

VEGETABLE NOT-SAGNA PASTA TOSS



Vegetable Not-sagna Pasta Toss image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 pound curly pasta (recommended: campanelle or cavatappi by Barilla)
Coarse salt
1 10-ounce box frozen chopped spinach
3 tablespoons extra-virgin olive oil, divided
1 medium zucchini
12 cremini or baby portobello mushrooms, sliced
1 medium onion, thinly sliced
3 cloves garlic, chopped
Salt and pepper
1 roasted red pepper, drained, pat dry, quartered lengthwise then thinly sliced
2 tablespoons butter
2 rounded tablespoons all-purpose flour
1 cup vegetable or chicken stock
1 cup milk
1/4 teaspoon grated fresh nutmeg, eyeball it
1 1/2 cups part skim ricotta cheese
1/2 cup grated Parmesan, a couple of handfuls, plus some to pass at the table
1 cup fresh basil leaves, about 20 leaves

Steps:

  • Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
  • Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid.
  • Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.
  • Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated cheese.
  • Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.

EASY VEGETABLE TOSS



Easy Vegetable Toss image

The vibrant colors of this fresh tasting side dish will brighten any festive spread!! Cooking the vegetables quickly and then cooling them quickly helps retain their crunch and colour. You can prepare the veggies the night or morning before serving. Store, covered, in the refrigerator. Toss with dressing and cheese just before serving.

Provided by Chef mariajane

Categories     Cauliflower

Time 15m

Yield 16 serving(s)

Number Of Ingredients 6

1 lb broccoli floret
1 lb cauliflower floret
1/2 lb green beans, trimmed
1 large red pepper, cut into 1/2 -inch strips
1/2 cup zesty Italian dressing
1/3 cup parmesan cheese, shredded

Steps:

  • Add broccoli, califlower and beans to a saucepan of boiling water; cook 2 minutes or until vegetables are bright in colour and crisp-tender. (Do not overcook). Drain immediately; rinse with very cold water. Drain well. Place in a large serving bowl.
  • Add peppers, dressing and cheese; toss to coat.

Nutrition Facts : Calories 52.5, Fat 2.9, SaturatedFat 0.7, Cholesterol 1.8, Sodium 170.5, Carbohydrate 5.5, Fiber 1.4, Sugar 1.9, Protein 2.6

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