Vegetable Confetti Salad Recipes
VEGETABLE CONFETTI
A quick, colorful salad that can be made a day in advance.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Mix all ingredients in glass or plastic bowl. Refrigerate any remaining salad no longer than 48 hours.
Nutrition Facts : Calories 25, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg
CONFETTI SPAGHETTI SALAD
The time-saving secret to this pretty salad? When pasta is almost done, toss frozen veggies in the same pot to heat until tender.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h25m
Yield 8
Number Of Ingredients 5
Steps:
- Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well.
- In medium bowl, gently toss cooled cooked spaghetti and vegetables, and remaining ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g
CONFETTI SALAD
I received this recipe from my mom's friend, Paula. I bring it to a lot of pot lucks, and I always get requests for the recipe. Cucumber should be European kind. You can use yellow pepper instead of orange, and other beans instead of the cannellini. Cooking time=min marinating time I use fresh dill. Seasoned salt is to taste - there was no measurement in the recipe, so I guessed 1tsp. Also, when I first tried this salad, I believe it had white wine or rice wine vinegar - the taste was subtle, not as strong as cider vinegar. DO NOT use olive oil.
Provided by WorkingMom2three
Categories Vegetable
Time 2h30m
Yield 12 1/2 cup serv, 8 serving(s)
Number Of Ingredients 12
Steps:
- Salad:.
- Dice all vegetables, and halve cherry (or grape) tomatoes. Cover with dressing.
- Dressing:.
- Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.
CONFETTI SALAD
My mother-in-law shared this recipe with me. The red and yellow peppers add to its flavor and eye-appeal. To speed it to the table, I often use a package of mixed greens.-Christine Panzarella, Buena Park, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a bowl, toss the greens, olives, onion, peppers, cabbage and cheese. Serve with dressing.
Nutrition Facts : Calories 77 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 441mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
VEGETABLE CONFETTI
This low-sodium side dish seems like a great way to clean out the veggie drawer, substituting whatever vegetables are on hand. Recipe source: local newspaper
Provided by ellie_
Categories Vegetable
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet over medium high heat, heat oil and 2 tablespoons chicken broth.
- Cook, stirring the scallions and garlic in the oil/broth mixture for 2 minutes.
- Add remaining chicken broth (1/2 cup) and vegetables; cover and simmer for 20 minutes or until vegetables are cooked.
- Sprinkle with herbs and pepper.
Nutrition Facts : Calories 215.9, Fat 7.4, SaturatedFat 1.1, Sodium 38.8, Carbohydrate 33.8, Fiber 5.1, Sugar 2.9, Protein 6.2
CONFETTI MACARONI SALAD
The bits of bright red and green in this easy macaroni salad remind me of fun confetti. The inspiration for the dish came from a recipe I found in a church cookbook when I was a young writer responsible for a newspaper's food section. -Renee Page, Rochelle, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain. Rinse with cold water and drain well., In a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper. Add macaroni and remaining ingredients; toss to coat. Refrigerate, covered, 2 hours or until cold.
Nutrition Facts : Calories 243 calories, Fat 16g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 342mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
VEGETABLE CONFETTI SALAD
No lettuce required for this gorgeous vegetable salad-which lives up to its name with a colorful collection of carrots, squash, peppers and zucchini.
Provided by My Food and Family
Categories Home
Time 25m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Combine ingredients.
Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CONFETTI VEGETABLE SLAW
Categories Salad Side No-Cook Quick & Easy Celery Bell Pepper Carrot Gourmet
Yield Serves 8 as a side dish
Number Of Ingredients 6
Steps:
- In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil in a stream until emulsified. Add vegetables and toss until combined well. Slaw may be made 6 hours ahead and chilled, covered.
LOBSTER AND CONFETTI VEGETABLE SALAD
Categories Salad Potato Low Cal Orange Lobster Corn Green Bean Bell Pepper Summer Chill Healthy Tarragon Lettuce Boil Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Place mustard in small bowl. Whisk in 2 tablespoons vinegar and orange juice. Gradually whisk in oil. Mix in tarragon, shallot and orange peel. Season dressing to taste with salt and pepper.
- Char bell peppers over gas flamer or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Place in large bowl.
- Bring large pot of salted water to boil. Add lobster tails and cook 10 minutes. Transfer to bowl of ice water and cool. Add green beans to same pot of boiling water and cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer beans to another bowl of ice water and cool. Add potato to same pot of boiling water and cook 2 minutes. Add corn kernels; cook until potato and corn are just tender, about 2 minutes longer. Drain well; add to bowl with peppers. Drain green beans; pat dry with paper towels. Add beans to potato mixture.
- Drain lobster; remove meat from shells. Cut meat crosswise into rounds. (Dressing, lobster and salad can be prepared 4 hours ahead. Cover separately and refrigerate.) Mix lobster with 1 1/2 tablespoons dressing. Mix remaining dressing into salad. Season with salt and pepper.
- Toss greens with remaining 1 tablespoon vinegar. Place on large platter. Mound salad on greens. Arrange lobster over greens and serve.
JICAMA CONFETTI SALAD
This lovely salad is a crunchy and refreshing blend of jicama and colorful fresh vegetables that will light up a simple dinner. Jicama is a crunchy, slightly juicy vegetable that tastes like a cross between an apple and a raw potato. It is native to Mexico, and it is also prominent in Asian cuisine. It's just really tasty, to me!
Provided by Bibi
Categories Salad Vegetable Salad Recipes
Yield 6
Number Of Ingredients 17
Steps:
- Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
- Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
- Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.4 g, Fat 11.2 g, Fiber 6.3 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 307 mg, Sugar 8 g
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