Trio Medley Salad Recipes

3-INGREDIENT MEDITERRANEAN SALAD

3-Ingredient Mediterranean Salad image

Easy all-star Mediterranean salad with three star ingredients: tomatoes, cucumbers, and parsley, seasoned simply and dressed in extra virgin olive oil and lemon juice! You'll love this everyday cucumber and tomato salad next to your favorite Mediterranean entrees. You can change it up by adding feta cheese, chickpeas, or even a cup of cooked couscous to turn it into a meal!

Provided by Suzy Karadsheh

Categories Salad

Time 10m

Number Of Ingredients 8

Ingredients

6 Roma tomatoes, (diced (about 3 cups diced tomatoes))
1 Large English cucumber, (or hot-house cucumber, diced)
1/2 to 3/4 cup chopped fresh parsley leaves
kosher salt, (to taste)
1/2 tsp black pepper
1 tsp ground Sumac
2 tbsp extra virgin olive oil,
2 tsp freshly squeezed lemon juice

Steps:

In a large mixing bowl, place the diced tomatoes, cucumbers, and parsley. Season with kosher salt and toss. Set aside for 5 minutes or so.
Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss. Enjoy!

Nutrition Facts : Calories 62.5 kcal, Sugar 2.6 g, Sodium 7 mg, Fat 4.9 g, SaturatedFat 0.7 g, Carbohydrate 4.8 g, Fiber 1.2 g, Protein 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

ITALIAN TRIO SALAD

Italian Trio Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 head radicchio, cut into 1-inch pieces
1 large or 2 small endive, cut into 1/2-inch pieces
1 head Treviso or 1/2 other small radicchio, cut into 1/2-inch pieces
2 cups baby arugula
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon kosher salt

Steps:

Combine the radicchio, endive, Treviso, arugula, olive oil, lemon juice and salt in a large bowl. Use your hands to toss the greens gently and coat them evenly with the dressing.

TRI-COLOR PASTA SALAD

Tri-Color Pasta Salad image

This is a quick and tasty pasta salad that all of my friends beg me to make whenever there is a party! It is always a crowd pleaser!

Provided by MEEHSKABOB

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 20m

Yield 15

Number Of Ingredients 4

Ingredients

2 pounds uncooked tri-color spiral pasta
10 ounces diced processed American cheese
1 large head broccoli, cut into florets
1 (16 ounce) bottle Italian-style salad dressing

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.9 g, Cholesterol 17.8 mg, Fat 15.7 g, Fiber 2.6 g, Protein 13 g, SaturatedFat 5.3 g, Sodium 779.7 mg, Sugar 5 g

TRICOLOR PASTA SALAD

Tricolor Pasta Salad image

To accompany the sandwiches, serve Tricolor Pasta Salad from Lorraine Darocha of Berkshire, Massachusetts. Pretty pasta spirals and convenient frozen veggies are tossed with a light dressing to make this colorful medley. "For vegetarians, you can add protein-rich chickpeas or beans to make it a main dish," Lorraine recommends.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 5

Ingredients

1 package (16 ounces) tricolor spiral pasta
1 package (16 ounces) frozen California-blend vegetables (broccoli, cauliflower and carrots)
1 can (2-1/4 ounces) sliced ripe olives, drained
1 to 1-1/3 cups Italian salad dressing
1/4 to 1/2 teaspoon garlic salt, optional

Steps:

Cook the pasta according to package directions. Meanwhile, place vegetables in a microwave-safe dish. Cover and microwave at 50% power for 5-1/2 to 6-1/2 minutes or until thawed; drain. Drain pasta and rinse in cold water. In a bowl, combine the pasta, vegetables and olives. , Combine salad dressing and garlic salt if desired; pour over salad and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 345 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.

MEDITERRANEAN MEDLEY SALAD

Mediterranean Medley Salad image

This refreshing alternative to pasta salad is perfect for casual summer luncheons. "You can serve it as a main dish with the tuna...or without it for a nice rice side," suggests Merwyn Garbini of Tucson, Arizona. "Sometimes, I substitute reduced-fat mayonnaise for the olive-oil".

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 19

Ingredients

2 cups cooked brown rice
1 can (6 ounces) light water-packed tuna, drained and flaked
1/2 cup sliced ripe olives
1/2 cup sliced celery
1/2 cup frozen peas, thawed
1 medium tomato, diced
1/2 cup chopped green pepper
1/4 cup thinly sliced radishes
1/4 cup sliced green onions
1/4 cup grated carrots
LEMON HERB SALAD DRESSING:
2 tablespoons olive oil
2 tablespoons water
2 tablespoons lemon juice
1 tablespoon Italian seasoning
1 teaspoon sugar
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon lemon-pepper seasoning

Steps:

In a large bowl, combine the first 10 ingredients. In a jar with a tight-fitting lid, combine salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour.,

Nutrition Facts : Calories 284 calories, Fat 11g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 669mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

MACARONI MEDLEY SALAD

Macaroni Medley Salad image

This salad is so delicious, folks never believe it starts with packaged macaroni and cheese.-Vicky Linn, Corsicana, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 package (7-1/4 ounces) macaroni and cheese
1/4 cup milk
1/4 cup butter
1/2 cup mayonnaise
2 tablespoons Dijon mustard
4 hard-boiled large eggs, chopped
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
2 tablespoons chopped onion
1 dill pickle, chopped
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Prepare macaroni and cheese with milk and butter according to package directions. Place in a large bowl; cool for 15 minutes. Stir in mayonnaise and mustard. Fold in remaining ingredients. Refrigerate until serving.

Nutrition Facts : Calories 406 calories, Fat 28g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 893mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 11g protein.

FRUIT MEDLEY SALAD

Fruit Medley Salad image

Cream cheese and yogurt form the light dressing that coats this fast fruit medley. The salad is a snap to assemble because it takes advantage of canned peaches, pineapple chunks and mandarin oranges you likely keep in your pantry. Miniature marshmallows add a sweet touch. -Brittany Tyrrell, Manchester, Iowa

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 can (11 ounces) mandarin oranges, drained
1 can (8-1/4 ounces) sliced peaches, drained
1 can (8 ounces) pineapple chunks, drained
1 cup miniature marshmallows
4 ounces cream cheese, softened
1/2 cup plain yogurt
1/4 cup sugar

Steps:

In a large bowl, combine the oranges, peaches, pineapple and marshmallows. In a small bowl, beat the cream cheese, yogurt and sugar until smooth; pour over fruit and toss to coat. Refrigerate for 15 minutes.

Nutrition Facts :

BARLEY MEDLEY SALAD

Barley Medley Salad image

This is a nice fresh, healthy, salad. A nice change from green, rice and pasta salads. It's even better the next day.

Provided by HelenG

Categories Grains

Time 50m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup pearl barley
2 cups vegetable broth
1 (15 ounce) can garbanzo beans
1 1/2 cups frozen peas and carrots
1 1/2 cups cucumbers (about 1/2 of a large cuc)
3 green onions
1 -1 1/2 teaspoon rosemary
1/4 cup Italian salad dressing
salt and pepper

Steps:

Simmer barley in broth about 40 minutes until most of the water is absorbed.
Let cool
Peel, slice, seed and dice cucumber (so they are about the same size as the garbanzos).
Slice green onions.
Finely chop rosemary.
Toss everything together.
Season with salt and pepper.
Makes about 6 1-cup servings.

Nutrition Facts : Calories 255.2, Fat 4.2, SaturatedFat 0.7, Sodium 406.3, Carbohydrate 48.4, Fiber 9.8, Sugar 1.7, Protein 8.3

TRIO OF SALADS

Trio of Salads image

Provided by Eleanor Moscatel

Categories Salad Vegetable No-Cook Vegetarian Quick & Easy Chill Bon Appétit Paris France

Yield Serves 6

Number Of Ingredients 13

Ingredients

Salad
1 pound celery root, peeled, grated
3 cups coarsely grated carrots (about 4)
3 8 1/4-ounce cans julienne beets, drained
Minced fresh parsley
Minced fresh chives
Dijon mustard vinaigrette
3/4 cup olive oil
1/4 cup red wine vinegar
3 tablespoons Dijon mustard
2 shallots, quartered
1 garlic clove, halved
Pinch of sugar

Steps:

For Salad:
In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes.
Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt and pepper to season to taste. Arrange salads on platter. Sprinkle with parsley and chives and serve.
For Vinaigrette:
Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1 1/3 cups.

TRIO OF SALADS

Trio of Salads image

Categories Salad Herb Vegetable Appetizer Vegetarian Celery Beet Carrot Winter Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

5 2- to 2 1/2-inch-diameter beets, tops trimmed
3 tablespoons minced fresh chives
Shallot-Mustard Dressing
3 cups grated peeled celery root (from about one 1 1/4-pound celery root)
1 tablespoon fresh lemon juice
1 tablespoon fresh minced parsley
1/2 teaspoon celery salt
3 cups grated peeled carrots
2 tablespoons minced fresh tarragon

Steps:

Cook beets in pot of boiling salted water until tender when pierced with small sharp knife, about 30 minutes. Drain. Cool beets. Peel and grate beets.
Mix beets, chives and 1/4 cup Shallot-Mustard Dressing in medium bowl. Combine celery root, lemon juice, parsley and celery salt in second medium bowl. Mix in 1/4 cup dressing. Mix carrots, tarragon and 1/4 cup dressing in third medium bowl. Season each salad with salt and pepper. Cover and chill salads at least 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
Arrange salads on platter and serve.

THREE BEAN MEDLEY SALAD

Three Bean Medley Salad image

This is a really good three bean salad. I used to make this all the time and I just found it in our family cookbook where I'd submitted the recipe.

Provided by Teresa M

Categories Beans

Time 5m

Yield 8-9 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup sugar
1/2 cup oil
1/2 cup red wine vinegar or 1/2 cup balsamic vinegar
1/2 teaspoon seasoning salt
16 ounces wax beans, drained
2 (16 ounce) cans kidney beans, undrained
1 (16 ounce) can green beans, drained
1/2 cup chopped onion

Steps:

In large bowl mix sugar, oil, vinegar, and seasoning salt.
Add remaining ingredients and toss together.
Cover and marinate at least 4 hours.

Nutrition Facts : Calories 304.5, Fat 14.5, SaturatedFat 2, Sodium 343.9, Carbohydrate 37.5, Fiber 9.5, Sugar 16.9, Protein 8

BEAN SALAD MEDLEY

Bean Salad Medley image

Forget to plan a dish for the neighborhood potluck? Heather Molzan of Edmonton, Alberta offers a speedy solution from the pantry that's sure to be a crowd-pleaser. "Additional veggies give traditional bean salad an extra boost of flavor," she notes. "It tastes just as good when made a day or two ahead of time."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 24 servings.

Number Of Ingredients 13

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
2 jars (4-1/2 ounces each) whole mushrooms, drained
1 medium green pepper, julienned
1 medium onion, chopped
3/4 cup canola oil
3/4 cup white vinegar
3/4 cup sugar
1 teaspoon pepper
3/4 teaspoon salt

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients. , Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 173 calories, Fat 7g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 285mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

BEAN MEDLEY MARINATED SALAD

Bean Medley Marinated Salad image

This is the best bean salad I have ever tasted. Our whole family loves it, even our picky kids! When we are invited to a BBQ, people always beg us to bring it, so we do..... It's fast,easy and cheap, how can you beat that?

Provided by Sassy Sandra

Categories Beans

Time 8m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 can cut green beans
1 can cut wax beans
1 can garbanzo beans
1 can kidney bean (red or white)
1 can pinto beans
1/2 cup chopped red peppers or 1/2 cup yellow pepper
1/2 cup green onion, chopped
1 cup sugar
1 cup vinegar
1/3 cup salad oil
1 teaspoon salt
1 teaspoon fresh ground pepper

Steps:

Drain all beans and rinse.
Put in a large bowl.
Add peppers and onions.
Mix sugar,vinegar and salad oil.
Pour over bean mixture and all salt and pepper.
Toss and chill at least 4 hours.
Serve and enjoy.

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