Garden Salad With Italian Dressing Recipes
TOSSED ITALIAN GARDEN SALAD
A fresh garden salad with homemade Italian-style dressing is the perfect accompaniment to my special lasagna. Nicely seasoned with garlic, herbs and a hint of lemon, the dressing is our family's favorite. As soon as the jar is empty, I make more. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- in a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Refrigerate for 2 hours. Just before serving, combine the greens, cucumbers, tomatoes and carrots in a salad bowl. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 82 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
ALMOST-FAMOUS GARDEN SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 14
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 SALAD WITH ITALIAN DRESSING
A basic garden salad- you can vary the quantities used as desired. Serve the salad in one large bowl or as a side to a meal. Serve the dressing seperately and everyone can add their own. The dressing makes 1 1/2 cups.
Provided by Jubes
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Toss salad ingredients to combine.
- For the dressing- Place ingredients in a screw top jar and shake well- Makes 1 1/2 cups.
- Serve the salad in one large bowl or as a side to a meal.
- Add desired amount of dressing.
Nutrition Facts : Calories 408.8, Fat 28.5, SaturatedFat 4, Sodium 106.3, Carbohydrate 36.7, Fiber 12.6, Sugar 23.1, Protein 9.2
RESTAURANT-STYLE ITALIAN SALAD DRESSING
This is an easy dressing recipe that tastes great.
Provided by Colleen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Italian Dressing
Time P1DT5m
Yield 8
Number Of Ingredients 5
Steps:
- In a mixing bowl, whisk together the bottled dressing, garlic, basil, oregano and sugar. Refrigerate at least 24 hours before serving.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 4.9 g, Fat 8.3 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 486 mg, Sugar 4 g
GARDEN VEGETABLE SALAD
MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.
Nutrition Facts :
ITALIAN GARDEN SALAD
Put your farmers' market finds to good use with our Italian Garden Salad recipe, made with olives, zucchini and red pepper. Add some grilled chicken to this Healthy Living garden salad if you're looking for some extra oomph.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Toss greens with vegetables and olives in large bowl.
- Add dressing; mix lightly.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
GARDEN PASTA SALAD
A zesty pasta recipe, with lots of crunchy vegetables.
Provided by L. Gale
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
- Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
- Chill for one hour before serving.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g
ITALIAN GARDEN PASTA SALAD
I got the original recipe from Cooking Club of America. I changed the amounts due to my personal tastes as you may do. It doesn't HAVE to be refrigerated overnight, the only time I do that is just for my convienience. Amounts on salad ingredients may be adjusted or left out according to what you like. This is a great pasta salad and I'm always asked for the recipe when I take it to a potluck. Try it, you won't be sorry!8 (1 1/2-cup) servings.
Provided by Susan Dillard
Categories Potluck
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 22
Steps:
- Cook penne according to package directions.
- In medium bowl, whisk together Italian dressing, olive oil, vinegar, garlic, parsley, basil and oregano.
- In large bowl, combine penne, Colby cheese, hot pepper cheese, Provolone cheese, salami, plum tomatoes, bell pepper, olives, onion, broccoli, celery, artichokes and sun-dried tomatoes.
- Pour dressing over penne mixture; toss well.
- Season with salt and pepper.
- Refrigerate overnight.
- Before serving, toss pasta.
- Sprinkle with freshly grated Parmesan cheese, if desired.
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