Mixed Vegetable Salad Bowl With Garlic Dressing Recipes

ITALIAN VEGETABLE SALAD WITH CREAMY GARLIC DRESSING

Steps:

• Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch). Combine vegetables in a large bowl.
• Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified.
• Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07

MIXED VEGETABLE SALAD

Steps:

• Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.

GARDEN VEGETABLE SALAD

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.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

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.

ROASTED VEGETABLE SALAD WITH GARLIC CREAM DRESSING

Steps:

• Potatoes and Carrots: Preheat oven to 400 degrees. Brush a baking sheet with olive oil. Toss potatoes and carrots into a mixture of fresh rosemary leaves, salt and cracked pepper and lay them cut side down on a baking sheet. Brush with olive oil and bake until potatoes are toasted brown, and carrots are tender- about 30 minutes.
• Peppers and Tomatoes Heat the broiler. Halve tomatoes lengthwise. Place whole peppers and halved tomatoes on a baking sheet as close to the flame as possible. Allow skin to blacken, turn when needed. Remove from the oven and close peppers in a brown paper bag to steam. When cool, peel and remove seeds and core. Slice peppers into 1/2-inch slices. Leave tomatoes halved.
• Onions, and Mushrooms: Prepare grill. Brush onions and portobellos with olive oil. Sprinkle with salt and pepper. Grill until soft. Slice mushrooms into 1/2-inch slices.
• Salad: Whisk together dressing ingredients. Toss with grilled vegetables. Garnish with sprigs of rosemary or fresh basil leaves. Serve with a hot, crusty loaf of peasant bread.

PIQUANT MIXED VEGETABLE SALAD

Steps:

• Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
• Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
• Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
• When dressing has cooled somewhat, toss with salad, mixing well.
• Chill well before serving.

ROASTED-VEGETABLE SALAD WITH GARLIC DRESSING

Steps:

• Preheat oven to 400 degrees. Put squash, potatoes, carrots, brussels sprouts, celery root, and beets into a large bowl. Drizzle with 3 tablespoons oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper; toss. Arrange vegetables in a single layer on 2 rimmed baking sheets (do not crowd). Roast 15 minutes.
• Toss leeks with remaining tablespoon oil. Add to roasting vegetables; continue to roast, tossing halfway through, until golden brown and tender, about 35 minutes more. Transfer sheets to wire racks; let cool slightly.
• Place greens on a platter; top with vegetables. Drizzle with warm dressing. Season with salt and pepper.

MIXED VEGETABLE SALAD BOWL WITH GARLIC DRESSING

Steps:

• Prepare veggies and cover well. Chill.
• Prepare dressing by combining all ingredients and shaking in a container. Refrigerate 4 hours for optimum flavour.
• Dressing makes about 1 1/2 cups, so extra may be refrigerated for later use.