GRILLED VEGETABLE SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Preheat grill to medium.
- In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
- In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.
VEGGIE CHOPPED SALAD
My husband's aunt gave me this recipe back in the '80s, and it's been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. -Madeline Etzkorn, Burien, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.
Nutrition Facts : Calories 308 calories, Fat 26g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 357mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.
GRILLED VEGETABLE SALAD WITH GREENS, TOMATOES, HERBS, OLIVES AND CHEESE
Categories Salad Dairy Leafy Green Herb Olive Tomato Vegetarian Goat Cheese Bell Pepper Beet Zucchini Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Prepare barbeque (medium-high heat). Whisk 3/4 cup oil and vinegar in medium bowl to blend. Place onion, beets, zucchini, eggplants, and red bell pepper on baking sheet. Brush both sides with some of vinaigrette. Sprinkle vegetables with salt and pepper. Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant, and peppers. (Vegetables can be grilled 1 hour ahead. Let stand at room temperature.) Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.
- Arrange greens on large platter. Overlap tomatoes atop greens in center of platter. Sprinkle tomatoes with salt and pepper. Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over tomatoes and grilled vegetables. Sprinkle tomatoes and vegetables with herbs. Sprinkle tomatoes with goat cheese. Sprinkle Romano cheese over all. Garnish with olives. Serve with bread.
CHOPPED VEGETABLE SALAD
Yield 12
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine the chopped broccoli, chopped cauliflower, diced celery, tomatoes, cucumbers, peas, olives, and bacon. Gently toss.
- In another bowl combine all of the dressing ingredients. Stir until sugar is dissolved and all is mixed well.
- Pour over the vegetable mixture and stir in well.
- Stir in the Craisins and sunflower seeds, reserving a few to sprinkle on top of the salad for serving.
- Chill for an hour before serving.
Nutrition Facts : Servingsize 1 serving, Calories 3811 kcal, Fat 310 g, SaturatedFat 49 g, Cholesterol 152 mg, Sodium 5073 mg, Carbohydrate 177 g, Sugar 98 g, Protein 66 mg
GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE
Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.
Provided by Celeste
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
- Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
- Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
- Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
- Drizzle vinaigrette over the vegetable mixture and toss to coat.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g
CHOPPED VEGETABLE SALAD
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Combine watercress, parsley, celery, onion, tomatoes, radishes, beans, avocado, and capers in a large bowl. In a small bowl, whisk together lemon, orange and lime juices, sugar, and oil. Stir in mint. Salt and pepper to taste. Toss with salad greens
GRILLED MIXED-VEGETABLE SALAD
Base this salad on your favorite produce available at a local market for ultimate freshness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 4
Steps:
- Heat a grill or grill pan. Wash greens, and let excess water drain off. Place in a plastic bag lined with paper towels until ready to use.
- Cut vegetables into sizes that are manageable for the grill. For example, slice yellow squash and eggplant in half lengthwise, leaving small zucchini whole; cut bell peppers into quarters, and discard ribs and seeds; cut corn cobs in half crosswise; slice radicchio into wedges; and leave bunches of cherry tomatoes attached to the vine. Brush vegetables with olive oil, and grill until cooked through, turning as needed.
- While vegetables are cooking, transfer greens to a large serving dish. Vegetables will cook at different times, so as they are done, remove them from the grill and cut into smaller pieces. Add them to the bowl of greens, tossing well. The heat of the grilled vegetables will wilt the greens slightly. Season with salt and pepper, and serve.
CPK'S GRILLED VEGETABLE SALAD - MY VERSION
I had this salad at California Pizza Kitchen in Charlotte NC, and it blew me away! I couldn't find a recipe for it, so here's my attempt at recreating it. I used the ingredient list in their menu (and photo) for inspiration. It can be served without chicken or steak for vegetarian for a very satisfying salad. Posted for safekeeping. Servings are estimated.
Provided by Southernhopsing
Categories Chicken
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Grill asparagus, eggplant, zucchini, corn, and meat as desired.
- Suggestion: I put the olive oil in a 9x12 pyrex dish and added the vegs (but for the sake of presentation don't mix together), roasting them under the broiler.
- Put a bed of lettuce on plate,
- On top of that,mound each grilled veg separately around the edges.
- Top with sliced meat, if using.
- add chopped green onion and avo.
- Dress with dijon balsamic dressing (I used a recipe from this site).
- It makes a beautiful presentation when vegs are separate on the plate, then tossed to eat.
Nutrition Facts : Calories 424.5, Fat 23.9, SaturatedFat 3.5, Sodium 122.2, Carbohydrate 54.1, Fiber 18, Sugar 11.6, Protein 11.3
ASIAN CHOPPED VEGETABLE SALAD
Another chopped salad recipe from a 1999 BH&G I found online. It's very good, kind of sweet and tart. I served it along with kalbi, and it was a perfect foil for the rich grilled beef. Leftovers kept well chilled for a couple of days, although the colors ran a little. I skipped the enoki mushrooms. I didn't include blanching time as seperate cooking time as it is such a small amount of time.
Provided by Halcyon Eve
Categories Greens
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make dressing: combine rice vinegar, oils, and sugar in a jar. Shake well before using.
- Blanch chopped snow peas in boiling water for 1 minute; drain and cool quickly in a bowl of ice water. Drain thoroughly.
- In a large salad bowl, toss together snow peas, cabbages, baby corn, onion, radish, and ginger.
- Drizzle dressing over salad and toss to coat. Top with enoki mushrooms, if desired.
Nutrition Facts : Calories 100.4, Fat 5.4, SaturatedFat 0.5, Sodium 8, Carbohydrate 12.8, Fiber 2.2, Sugar 4.4, Protein 2.5
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