PARMESAN VEGETABLE TOSS
The first time I made this salad it was with two others for a Fourth of July party years ago. This one disappeared long before the other two! It's great for feeding a hungry crowd. At our house, there's never any left over. I hope you enjoy it as much as we do. -Judy Barbato, N. Easton, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16-18 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the Miracle Whip, cheese, sugar, basil and salt. Add broccoli, cauliflower, onion, and water chestnuts; toss. Cover and refrigerate for several hours or overnight. , Just before serving, place lettuce in salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired.
Nutrition Facts : Calories 269 calories, Fat 24g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 388mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
VEGETABLE PARMESAN TOSS
Your family will eagerly eat their veggies when coated with a creamy Parmesan dressing. It's especially refreshing on a summer day!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 20
Number Of Ingredients 12
Steps:
- Mix broccoli, cauliflower and onion in very large (4-quart) bowl.
- Mix mayonnaise, cheese, sugar, salt and basil in small bowl. Add mayonnaise mixture to vegetables; toss gently to coat. Cover and refrigerate at least 2 hours or overnight.
- Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. Store covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 11 g, Cholesterol 20 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg
EASY VEGETABLE TOSS
Veggies quickly cooked crisp-tender perfection are tossed with dressing and cheese to make a colorful dish that's as easy as it is tasty.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 16 servings, 3/4 cup each.
Number Of Ingredients 6
Steps:
- Add broccoli, cauliflower and beans to boiling water in large saucepan. Cook 3 to 5 min. or just until vegetables are crisp-tender. (Do not overcook.) Drain. Immediately rinse with very cold water; drain again.
- Place vegetable mixture in large serving bowl. Add peppers; mix lightly. Cover. Refrigerate several hours or until chilled.
- Add dressing and cheese just before serving; toss to coat.
Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
VEGETABLE NOT-SAGNA PASTA TOSS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
- Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid.
- Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.
- Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated cheese.
- Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.
VEGETABLE TOSS
This is a Salad, easy to double for a crowd. The recipe comes from the Salinas Valley, just 8 miles from Monterey bay. This valley grows 80% of the of the nations lettuce, 60% of the broccoli, 50% of the cauliflower and mushrooms, 90% of the artichokes & 25% of the celery, that is why it is called the Salad Bowl of the World. This takes 2 hours refrigration time.
Provided by Barb G.
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
- Top with Radishes and remaining lettuce, broccoli, and cauliflower.
- Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
- Cover and refrigerate at least 2 hours.
- Just before serving, sprinkle with your favorite salad topping.
PASTA AND VEGETABLE TOSS
Make and share this Pasta and Vegetable Toss recipe from Food.com.
Provided by KGCOOK
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook fetuccini according to package directions and drain keep warm.
- In large skillet, cook onion, garlic, Italian seasoning in oil till tender.
- Add water, bouillon and vegetables.
- Cover and simmer 5 to 7 minutes until vegetables are tender-crisp.
- Toss with hot fetuccini.
- Serve immediately.
- Refrigerate leftovers.
Nutrition Facts : Calories 407.6, Fat 6.5, SaturatedFat 0.9, Cholesterol 82.9, Sodium 64.2, Carbohydrate 72.2, Fiber 2.2, Sugar 4.2, Protein 17.1
VEGETABLE SHRIMP TOSS
"Whenever I cook too much spaghetti, I just pop it in the refrigerator," relates Sharyn Craig from El Cajon, California. "The next time I have leftover veggies, I combine them with the pasta, some sauteed shrimp and a little Parmesan cheese."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2-3 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute shrimp in butter until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and keep warm. , In the same skillet, saute vegetables until heated through. Add the spaghetti and shrimp; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 390 calories, Fat 17g fat (10g saturated fat), Cholesterol 155mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein.
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