Garden Party Salad Recipes

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PERFECT GARDEN SALAD



Perfect Garden Salad image

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

Steps:

  • Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
  • Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
  • Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
  • Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

GARDEN PARTY SALAD



Garden Party Salad image

Toss together a colorful, crunchy medley of fresh vegetables and pasta shells for a pretty luncheon entrée. Deli turkey and bottled dressing save time.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 15

Number Of Ingredients 9

6 1/2 cups uncooked medium pasta shells (1 lb)
4 cups small fresh broccoli florets (about 10 oz)
3 cups thinly sliced carrots (about 6 medium)
1 lb smoked turkey breast (from deli), cut into 1/2-inch cubes
2 medium yellow bell peppers, coarsely chopped (2 cups)
1/2 cup chopped red onion
12 oz Cheddar cheese, cut into 1/2-inch cubes (3 cups)
1 cup Italian dressing
1/3 cup chopped fresh chives

Steps:

  • Cook pasta as directed on package, adding broccoli and carrots during last 2 minutes of cooking. Drain; rinse with cold water to cool. Drain well.
  • Meanwhile, in large bowl, place turkey, bell peppers, onion and cheese.
  • Gently stir cooked cooled pasta with broccoli and carrots into turkey mixture. Pour dressing over salad and add chives; toss gently to coat. If desired, garnish with additional chives.

Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g

MIXED GARDEN SALAD FOR TWO



Mixed Garden Salad for Two image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 2 main course servings

Number Of Ingredients 13

3 cups loosely packed mixed torn greens, such as romaine, red or green leaf lettuce, Bibb or Boston leaves, washed and dried
1/2 red bell pepper, seeded, halved, and thinly sliced
1/2 yellow bell pepper, seeded, halved, and thinly sliced
8 sugar snaps peas, blanched or steamed
8 asparagus, blanched or steamed, chopped
5 broccoli florets, blanched or steamed, quartered
4 cauliflower florets, blanched or steamed, quartered
3 radishes, trimmed and quartered
2 scallions, white and green parts, chopped
1 medium carrot, grated
Kosher salt and freshly ground black pepper
Salad dressing of your choice, such as blue cheese, miso-sesame, poppy seed, and thousand island
1 large beefsteak tomato, cut into 8 wedges

Steps:

  • In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste. Lightly dress with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl. Serve.

ALMOST-FAMOUS GARDEN SALAD



Almost-Famous Garden Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini
1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Steps:

  • Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
  • Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
  • Photography by Kate Sears

GARDEN PARTY SALAD



Garden Party Salad image

I knew I had to add this salad to my collection as soon as I sampled it at a garden club supper. I wasn't alone...everyone asked the woman who brought it for the recipe!

Provided by Allrecipes Member

Time 10m

Yield 6

Number Of Ingredients 10

¼ cup vegetable oil
¼ cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons mayonnaise
2 teaspoons curry powder
¼ teaspoon hot pepper sauce
6 cups cubed, cooked chicken
2 tablespoons golden raisins
2 tablespoons slivered almonds, toasted
2 tablespoons minced fresh parsley

Steps:

  • In a small bowl, whisk first six ingredients until smooth; chill. Just before serving, combine chicken, raisins, almonds and parsley in a large bowl; add dressing and toss.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 12.8 g, Cholesterol 107.6 mg, Fat 21.5 g, Fiber 0.7 g, Protein 38.8 g, SaturatedFat 3.9 g, Sodium 125.3 mg, Sugar 10.3 g

GARDEN FRESH SALAD



Garden Fresh Salad image

New potatoes and fresh green beans make this salad perfect for summer.

Provided by CHEF17411

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 pound new red potatoes, scrubbed and halved
1 pound new white potatoes, scrubbed and halved
½ pound fresh green beans, trimmed and snapped
½ pound fresh wax beans, trimmed and snapped
½ cup mayonnaise
2 teaspoons Dijon mustard
2 stalks celery, chopped
⅓ cup chopped fresh dill
salt and pepper to taste

Steps:

  • Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
  • In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.

Nutrition Facts : Calories 163 calories, Carbohydrate 22.5 g, Cholesterol 3.5 mg, Fat 7.4 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 86.4 mg, Sugar 1.7 g

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