CRINKLE-CUT CARROTS WITH ZESTY HERB DIP
Provided by Nancy Fuller
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk to combine the sour cream, milk, lemon juice, lemon zest, mint, parsley, salt, garlic powder and onion powder. Serve the dip with the crinkle-cut carrots.
ZESTY MIXED VEGETABLES
Colorful carrot coins, broccoli and zucchini star in this appealing side dish that's served warm. Simmered in Italian salad dressing, the veggies take on that zesty flavor.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a nonstick skillet, bring carrot and water to a boil. Reduce heat; cover and simmer for 5 minutes. Add the broccoli, onion and zucchini; return to a boil. Reduce heat; cover and simmer for 2 minutes. Add salad dressing and oregano. Cook and stir over medium heat for 4 minutes or until vegetables are tender and liquid is reduced.
Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ZESTY SALAD
A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.
Provided by farah
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
- Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
- Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.
Nutrition Facts : Calories 120.5 calories, Carbohydrate 23.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 604.1 mg, Sugar 6.5 g
ZESTY WHOLE GRAIN AND VEGETABLE SALAD
I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.
Provided by Cheryl Locke
Time 2h
Yield 4
Number Of Ingredients 10
Steps:
- Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
- Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.6 g, Fat 2.5 g, Fiber 1.6 g, Protein 4.9 g, Sodium 928.4 mg, Sugar 3.3 g
ZESTY ROASTED VEGETABLES
Even picky eaters will devour these tangy veggies. With only 15 minutes of prep, they leave you plenty of hands-free time. -Aims62, TasteofHome.com Community
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the mushrooms, carrots, peppers, onions, salad dressing, 1/2 cup cheese, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring once. Sprinkle with remaining cheese.
Nutrition Facts : Calories 137 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 482mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
FRIED PICKLED JALAPEñOS WITH ZESTY LIME RANCH
These fried pickled jalapenos are light, tender, and oh-so-crunchy. The sauce is cool and fresh, so the two together are the perfect combo! The perfect party appetizer. Inexpensive, easy, and fast to make. Great with a cold beer!
Provided by NicoleMcmom
Categories Jalapeno Pepper Recipes
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.
- Combine sour cream, ranch seasoning, the zest and juice of the lime, and one teaspoon of reserved jalapeño liquid. Stir well and set aside. This could be made up to 3 days ahead.
- Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).
- Whisk together flour, taco seasoning, remaining reserved jalapeño juice, and water in a shallow dish until smooth. Toss dried jalapeños in cornstarch until lightly coated and shake off any excess. Coat slices in flour mixture with a fork and allow the excess to drip off.
- Add several coated slices to the hot oil and fry until golden and crisp, 1 1/2 minutes. Transfer to a paper towel to drain and repeat with remaining jalapeños, in batches. Serve immediately with ranch dip.
Nutrition Facts : Calories 666.7 calories, Carbohydrate 15.3 g, Cholesterol 5.1 mg, Fat 68 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 11.8 g, Sodium 505.1 mg
ZESTY MARINATED VEGETABLE SALAD
Make and share this Zesty Marinated Vegetable Salad recipe from Food.com.
Provided by Mysterygirl
Categories Cauliflower
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all vegetables (or any other combination you choose).
- Add salad dressing and marinate for at least 4 hours or overnight.
Nutrition Facts : Calories 74, Fat 0.7, SaturatedFat 0.1, Sodium 53.3, Carbohydrate 15, Fiber 5.1, Sugar 5.8, Protein 5.4
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