Garden Vegetable Basil Salad Recipes

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GARDEN VEGETABLE SALAD



Garden Vegetable Salad image

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

1/3 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1 small tomato, sliced
1/3 cup sliced green pepper
1/3 cup sliced celery
1/3 cup sliced green onions with tops
1/2 teaspoon chopped fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

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 :

GARDEN SALAD WITH HERBED VINAIGRETTE



Garden Salad with Herbed Vinaigrette image

Tired of the same old salad? Make this pretty dressing of fresh herbs and tarragon vinegar for a refreshing change.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 12

4 cups torn leaf lettuce
1 cup sliced fresh mushrooms
1/2 cup sliced radishes
1 large tomato, chopped
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
2 teaspoons sugar
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons tarragon or white wine vinegar
2 tablespoons extra-virgin olive oil

Steps:

  • In large bowl, combine all salad ingredients.
  • In small bowl or jar with tight-fitting lid, combine all dressing ingredients; blend or shake until sugar is dissolved. Add dressing to salad; toss gently to coat.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g

GARDEN VEGETABLE BASIL SALAD



Garden vegetable basil salad image

Everything in the garden can be added to this simple recipe. A great way to enjoy the bounties of produce! I was looking for a way to use some of my over abundant basil. The basil makes it different with so many recipes calling for parsley. A great tasting combination!

Provided by Deb Crane

Categories     Other Salads

Number Of Ingredients 10

1 lb fresh green beans, snipped
1 ripe tomato, peeled and cut into wedges
1 small cucumber, sliced or diced
4 green onions, chopped
1/2 c fresh basil leaves, slivered (or 2 tablespoons dried)
2 Tbsp dijon mustard
1/3 c balsamic vinegar
1 tsp sugar
1/2 c virgin olive oil
1 dresh corn on the cob, cut from the cob

Steps:

  • 1. You can use any veges you like with this. This recipe was what I had on hand. Get creative with it and add everything you like!
  • 2. Blanch the green beans until tender crisp.
  • 3. Add all veges and basil together and toss to mix.
  • 4. FOR THE DRESSING/MARINADE: Whisk together, mustard,vinegar and sugar. Add oil slowly, whisking until slightly thickened and well blended. Pour over veges and toss to coat well. Seal ans refrigerate until serving time.

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