Garden Medley Salad Recipes
FRESH GARDEN MEDLEY
Kim Wenzel of Jefferson, Oregon tosses sauteed carrots, red pepper, zucchini and yellow squash with seasonings and dressing for a side dish filled with fresh flavors. "This combination is not only tasty and nutritious, its bright colors give it great eye-appeal," she says.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute carrot and red pepper in butter for 4-6 minutes or until crisp-tender. Add the zucchini, yellow squash and parsley; saute 3-5 minutes longer or until vegetables are tender. Stir in the salad dressing, pepper and salt.
Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GARDEN MEDLEY
Just a few simple seasonings are all that's needed to dress up these fresh vegetables. For the best flavor, saute them just until crisp-tender.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a skillet, melt butter over medium heat. Saute vegetables until crisp-tender. Season with salt and pepper.
Nutrition Facts :
GARDEN MEDLEY SALAD
A homemade caraway vinaigrette transforms 4 basic veggies into a sensational salad!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended.
- Cut cucumber lengthwise in half; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces.
- In large serving bowl, toss salad greens, tomato, cucumber, onions and vinaigrette.
Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
MARINATED VEGETABLE MEDLEY
This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.
Provided by Paula
Categories Salad Vegetable Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
- In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g
SUMMER MEDLEY SALAD
Cucumbers, cantaloupe, and honeydew--It may sound weird, but we discovered this in college.
Provided by Tracey Anne
Categories Salad Fruit Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Cut up the cantaloupe, cucumbers and honeydew into small bite-size pieces. Mix together in a large bowl and sprinkle the salt over all. Mix again.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 22.8 g, Fat 0.5 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 41.9 mg, Sugar 18 g
GARDEN MEDLEY SALAD
Number Of Ingredients 16
Steps:
- Combine cooked vegetables in large bowl. In small bowl blend mayonnaise, lemon juice, horseradish, mustard, and salt and pepper to taste. Toss with vegetables in bowl add eggs, celery, green onions, and diced pimientotoss to blend with vegetable mixture. Let stand at room temperature for 1 hour to blend flavors. Serve on lettuce garnished with sliced tomatoes or avocados, strips of pimiento, and a sprinkling of parsley.
Nutrition Facts : Nutritional Facts Serves
VEGGIE MEDLEY SALAD
VMS is a great make-ahead recipe and goes well with a salad bar or grill fest. It is an easy dish to take to a picnic or covered-dish affair. The short prep time includes clean-up.
Provided by Texas Barby
Categories Corn
Time 15m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Blanch frozen veggies for 1 minute. Drain well.
- Combine first seven ingredients in a medium bowl and set aside.
- In a small saucepan, combine the next six ingredients and boil for one minute to dissolve the sugar. This step may be omitted if you use sugar substitute.
- Pour the marinade over the veggies and stir to coat. Refrigerate the salad overnight.
- Stir salad before serving.
Nutrition Facts : Calories 229.6, Fat 9.6, SaturatedFat 0.8, Sodium 156.3, Carbohydrate 33.9, Fiber 4.3, Sugar 20.5, Protein 4.1
ORZO GARDEN MEDLEY
My aunt got this recipe years and years ago from a recipe exchange train, and I so love this dish. It is absolutely delicious. It is great for almost anything from a side dish, a snack, potlucks, picnics, and so on.
Provided by Eyemadreamer
Categories Peppers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups of broth to a boil, cook orzo over medium heat for about 10 minutes.
- In a large skillet, add oil and all the veggies, garlic and spices, sauté for a couple of minutes, add 1/2 cup of broth and cook about 4 minutes.
- Drain orzo, place in a serving bowl and add in veggies and toss to combine.
- Sprinkle grated cheese on top, optional.
- Note: to make this a vegetarian dish, substitute the chicken broth for a veg broth.
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