Skinny Spring Vegetable Salad Over Fresh Greens 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 :

SKINNY LAYERED VEGETABLE SALAD



Skinny Layered Vegetable Salad image

65% fewer calories • 77% less fat • 75% less sat fat than the original recipe. So many scrumptious layers with so much less fat-enjoy!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 10

Number Of Ingredients 15

6 cups torn mixed salad greens, such as Italian blend
2 cups small broccoli florets
1 cup shredded carrots
2 cups frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalks celery, thinly sliced (1 cup)
6 slices bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)
3/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)

Steps:

  • Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.
  • In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.

Nutrition Facts : Calories 150, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g

GREEN VEGETABLE SALAD



Green Vegetable Salad image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 ounces green cabbage, cored and cut into shreds
1/4 pound haricots verts, blanched
8 spinach leaves, stemmed and cut into shreds
2 kirby cucumbers, seeded and cut into strips 2 inches long and 1/4 inch wide
1/3 cup olive oil
2 tablespoons tarragon or white wine vinegar
Dijon mustard to taste
2 scallions, thinly sliced
Salt and freshly ground black pepper

Steps:

  • Combine the cabbage, green beans, spinach and cucumber. Make a dressing of the oil, vinegar, mustard to taste and scallions. Season to taste with salt and pepper and combine with the vegetables.

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