Garden Vegetable Chopped 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 :

CHOPPED GARDEN SALAD



Chopped Garden Salad image

This recipe is always requested by my children for their birthday meal or any other get-together. The flavor combination is so yummy.-Anna Sutherland, Camp, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 11

6 medium tomatoes
2 medium green peppers
2 large cucumbers
2 medium red onions
1-1/4 cups water
3/4 cup cider vinegar
4-1/2 teaspoons sugar
1-1/2 teaspoons mustard seed
1-1/2 teaspoons celery salt
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl. , In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute, stirring occasionally. Cool slightly. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GARDEN VEGETABLE CHOPPED SALAD



Garden Vegetable Chopped Salad image

Make and share this Garden Vegetable Chopped Salad recipe from Food.com.

Provided by nicoleingermantown

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

6 cups chopped romaine lettuce
1 cup chopped broccoli
1/2 cup matchstick-cut or shredded carrot
1/2 cup kraft light ranch dressing
1/2 cup kraft 2% milk shredded cheddar cheese
3 slices oscar mayer center cut bacon, cooked, crumbled

Steps:

  • TOSS lettuce with broccoli, carrots and dressing.
  • TOP with cheese and bacon.

Nutrition Facts : Calories 205.4, Fat 18.8, SaturatedFat 5.3, Cholesterol 23, Sodium 359.4, Carbohydrate 4.5, Fiber 1.7, Sugar 2.1, Protein 5

ALEXIS'S CHOPPED VEGETABLE SALAD



Alexis's Chopped Vegetable Salad image

This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 15

Coarse salt
2 ears corn
Pinch of sugar
1/2 pound green beans, trimmed and cut into 1/4-inch pieces
1/2 pound wax beans, trimmed and cut into 1/4-inch pieces
4 plum tomatoes, seeded and cut into 1/4-inch pieces
1 small red bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small yellow bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small red onion, cut into 1/4-inch pieces
1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
3/4 cup cilantro leaves
1 medium jalapeno pepper, seeded, deveined, and finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon freshly ground pepper

Steps:

  • Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
  • Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

GARDEN CHOPPED SALAD RECIPE



Garden Chopped Salad Recipe image

Utilize bacon and cheese in our Garden Chopped Salad Recipe. Our Garden Chopped Salad Recipe is so tasty, you may not realize it's a Healthy Living recipe.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 6

6 cups chopped romaine lettuce
1 cup chopped broccoli
1/2 cup matchlike carrot sticks or shredded carrots
1/2 cup KRAFT Lite Ranch Dressing
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled

Steps:

  • Toss lettuce with broccoli, carrots and dressing.
  • Top with cheese and bacon.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

GARDEN CHOPPED SALAD WITH RANCH DRESSING



Garden Chopped Salad with Ranch Dressing image

Categories     Salad     Leafy Green     Tomato     Vegetable     No-Cook     Quick & Easy     Summer     Parade

Yield Makes 8 servings

Number Of Ingredients 10

2 heads romaine lettuce, tough outer leaves removed
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) carrots
2 cups diced (1/4 inch) hothouse (seedless) cucumber
2 cups diced (1/4 inch) ripe tomatoes
4 scallions (3 inches of green left on), thinly sliced
2 ripe avocados
1 1/2 tablespoons fresh lime juice
About 1 cup Ranch Dressing
Salt and freshly ground black pepper, to taste

Steps:

  • 1. Cut the tough ribs out of the lettuce leaves and discard the tough, darker green tops of the larger leaves. Cut the leaves into 1/2-inch pieces and place them in a large bowl. Add the bell pepper, carrots, cucumber, tomatoes, and scallions.
  • 2. Peel and pit the avocados. Cut them into 1/4-inch dice and place in a small bowl. Add the lime juice and toss well (to prevent discoloration). Add the avocados to the other vegetables and toss with the Ranch Dressing. Before serving, season with salt and pepper. Serve with any extra dressing alongside.

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