Farmstand Raw Vegetable Salad Recipes
CREAMED FARMSTAND VEGGIES
Provided by Trisha Yearwood
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the veggies: Place a large skillet over medium-high heat. Add the oil and heat until shimmering. Carefully place the squash and tomatoes in the skillet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook without stirring until squash is golden brown on both sides, about 2 minutes per side, and tomato skins begin to blister and crack. Remove the vegetables from the skillet and set aside. Add the greens and vegetable stock to the pan. Cook, stirring occasionally, until the greens have wilted and the liquid is reduced by half, about 5 minutes. Add the cream and cheese. Stir until the cheese melts and the cream thickens, about 3 minutes. Stir in the squash and tomatoes and cook for 1 minute more to warm through. Remove from heat.
- For the topping: Place a small nonstick pan over medium high heat. Add the oil and heat until shimmering. Sprinkle the crackers into the oil in an even layer. Cook until browned, 1 to 2 minutes. Remove from the heat and stir in the onions and parsley. Sprinkle over the creamed veggies when ready to serve.
FARM-STAND RAW VEGETABLE SALAD
Chioggia beets are pink on the outside and striped on the inside. Because they are not cooked in this recipe, choose tender baby beets. You can use red or golden beets if Chioggia beets are unavailable. After your grill becomes hot, grill the lemon halves, cut side down, until lightly charred. Remove, let cool slightly, and squeeze their warm juice over the vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, combine the peas, cucumbers, corn, and beets. Squeeze lemon juice over vegetables, and drizzle with oil. Season with salt and pepper. Toss to combine, and serve at room temperature.
VEGETABLE SALAD WITH RANCH DRESSING
From March 1999 Bon Appetit. Delicious when served with pot roast or beef stew. Very easy to prepare.
Provided by Obag6142
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all vegetables in large bowl.
- Toss salad with enough dressing to coat.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 204.6, Fat 15.9, SaturatedFat 2.4, Cholesterol 8.1, Sodium 365.3, Carbohydrate 12.2, Fiber 3.1, Sugar 5.7, Protein 3.8
RAW VEGETABLE SALAD
This is a flavorful and crunchy vegetable salad tossed with peanuts and bacon bits.
Provided by Pamela Brown
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 18
Number Of Ingredients 13
Steps:
- Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble.
- Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
- Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.
Nutrition Facts : Calories 283 calories, Carbohydrate 15 g, Cholesterol 14.3 mg, Fat 23.3 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 4.4 g, Sodium 373.5 mg, Sugar 10.1 g
FARMSTAND RAW VEGETABLE SALAD
Chioggia beets are pink on the outside and striped on the inside. Because they are not cooked in this recipe, choose tender baby beets. You can use red or golden beets if Chioggia beets are unavailable. After your grill becomes hot, grill the lemon halves, cut side down, until lightly charred. Remove, let cool slightly, and squeeze their warm juice over the vegetables.
Yield serves 6
Number Of Ingredients 7
Steps:
- In a large bowl, combine the peas, cucumbers, corn, and beets. Squeeze the lemon juice over the vegetables, and drizzle with the oil. Season with salt and pepper. Toss to combine, and serve at room temperature.
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