Italian Vegetable Pasta Salad
Ingredients
- 3 cups broccoli florets
- 2 cups cauliflowerets
- 2 tomatoes, chopped
- 1/2 cup chopped green onions
- 1/2 cup sliced carrots
- 2-ounce can sliced ripe olives, drained
- 1/4 cup sliced stuffed olives
- 3 cups uncooked spiral pasta; cooked & drained
- 1/2 cup pepperoni slices, opt.
- 1 cup smoked turkey or ham, cubed
- 8-ounce bottle creamy Italian salad dressing
- 1 cup shredded or cubed Mozzarella cheese
Preparation
Cook pasta according to package directions. Rinse with cold water and drain well. Add all vegetables to pasta. Toss dressing with vegetables and cover. Refrigerate overnight or atleast 4 hours. Toss in cheese and then serve Italian pasta salad.
Greek vegetable salad
Ingredients
- 1 small Eggplant (6 oz)
- 1 medium Red bell pepper
- 1 cup Drained thawed frozen artichoke hearts
- 1 cup Small mushroom caps cut into quarters
- ¼ cup Water
- 1 tablespoon Plus
- 1 ts. Olive oil
- 1 tablespoon Lemon juice
- 2 Garlic cloves, minced
- 1 Ts. each oregano leaves
- Red wine
- Vinegar
- ¼ teaspoon Marjoram leaves
- ¼ teaspoon Thyme leaves
- ¼ teaspoon Basil leaves
- ¼ teaspoon Pepper
Preparation
On baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, until charred on all sides. Transfer to brown paper bag. Let stand until cool enough to handle, about 15 to 20 minutes. Peel and dice eggplant and transfer to medium bowl. Cut pepper into thin strips and add to eggplant. Add artichoke hearts to bowl and set aside. Spray 9-inch skillet with nonstick cooking spray and heat over medium-high heat. Then add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes. Add to eggplant mixture. Combine remaining ingredients in small bowl. Mix well. Pour over vegetable mixture and toss to coat. Cover with plastic wrap and let marinate for at least 30 minutes. After marinating, Greek salad is ready to serve.
Crunchy vegetable salad
Ingredients
- 1 courgette
- 1 green apple
- 150 g of white grapes
- 100 g of fresh walnuts
- 100 g of baby salad leaves
- 150 g of cherry tomatoes
- 50 g of dried apricots, chervil
- 3 tablespoonfuls of Epi d’Or Cereals & Fruits
- 1 teaspoonful of lemon juice
- Fine salt, ground pepper
Preparation
Rinse the fruit and vegetables but do not peel. Cut the courgette into thin slices, then sticks. Cut the apple, remove the core and hard parts then cut into fine slices. Put the courgette and apple in a salad bowl and sprinkle with lemon juice. Season with salt and pepper and pour over the Epi d’Or Cereals & Fruits oil. Stir thoroughly and leave to soak in for 15 minutes. Meanwhile, wash and drain the baby salad leaves. Separate the grapes, halve and remove the seeds. Quarter the cherry tomatoes. Cut the apricots into thin slices. Add all the rest of the ingredients to the salad bowl just before serving. Toss gently to coat all the ingredients with the Epi d’Or Cereals & Fruits oil. Serve in deep plates. Garnish with chervil leaves and serve.
Chilled vegetable salad
Ingredient
- 1 cup sugar
- 3/4 cup cider vinegar
- 1/2 cup vegetable oil
- 1 medium-size green bell pepper, chopped
- 1 medium onion, chopped
- 3 celery ribs, sliced
- 1 jar diced pimiento, undrained
- 1 can small sweet green peas, drained
- 1 can French-cut green beans, drained
- 1 can white shoepeg corn, drained
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preparation
Mix sugar, cider vinegar and vegetable oil. In small saucepan, boil the mixture over medium heat. Cook for 5 minutes or until sugar dissolves, stirring often. Remove dressing from heat, and cool for 30 minutes. Stir together chopped bell pepper and next 8 ingredients in a large bowl. Gently stir in dressing. Cover and chill salad for 8 hours. Serve chilled salad with a slotted spoon.
Vegetable fruit salad
Ingredients
- fresh watermelon juice - 1 cup
- fresh pomegranate juice - 1 cup
- apple - ½ cup, cubed
- pears - ½ cup, peeled and cubed
- carrot - ½ cup, grated
- cabbage - ½ cup, shredded
- celery - 2 tbsp, chopped
- gelatin - 4 tsp
- yellow mustard - 1 tbsp
- honey or sugar to taste
- pepper to taste
- salt to taste
Preparation
Soak gelatin in 4 tbsp of water. Mix all the fruits and vegetables together. Add salt, pepper and honey or sugar substitute. Add both watermelon and pomegranate juices. Dissolve gelatin over a low flame and add. Stir the mixture over a bowl of ice cubes until it thickens. Pour in a salad bowl and refrigerate to set. Serve chilled vegetable fruit salad.
Hot vegetable salad
Ingredients
- 1 red bell pepper,roast
- 4 oz red wine vinegar
- 3/4 c extra virgin olive oil
- 3/4 c corn oil
- 1 shallot,peeled
- 1 t salt
- 1/2 t white pepper
- 1 zucchini squash,slice
- 1 yellow squash,slice
- 1 avocado,slice 1/4-inch
- 1 red bell pepper,seeded,
- 1 green bell pepper,seeded,
- 1 yellow bell pepper,seeded,
- 4 scallions
- 1 tomato,slice 1/4-inch thick
- 2 ears corn on the cob
- 1/4 c corn oil
- 1 T queso fresco
Preparation
To prepare the Pepper Vinaigrette, place bell pepper, vinegar, shallot, salt, and white pepper in a blender and puree until smooth. Slowly blend in the oils. Refrigerate. To prepare the Grilled Vegetables, light charcoal fire and lightly salt and oil vegetables. When coals are white-hot, lay vegetables (except tomatoes) on grill and cook for 2 minutes each side. Then cook tomatoes for 30 seconds on each side. Spoon 3 ounces Pepper Vinaigrette onto each plate and arrange vegetables on top of vinaigrette. Sprinkle with queso fresco and serve with salsa and fresh tortillas.
Spring Vegetable salad
Ingredients
- 5 teaspoons white balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 2 heads butterhead lettuce, washed and dried
- 6 radishes, trimmed and thinly sliced
- 1 large carrot, peeled and cut into thin strips
- 2 ounces alfalfa sprouts
Preparation
Whisk together vinegar and oil in a large bowl, season with salt and pepper. Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss gently. Season with salt and pepper. Top spring salad with sprouts. Serve.
Marinated vegetable salad
Ingredients
- 6 med. carrots, diagonally sliced into 1/4-inch pieces
- 1 med. zucchini, cut into 2-inch julienne strips
- 1 med. red onion, thinly sliced and slices halved
- 1/4 c. chopped red or green pepper
- 1 tbsp. chopped parsley
Herbed Salad Dressing
- 1/4 c. olive or vegetable oil
- 1/4 c. vinegar
- 2 tbsp. grated Parmesan cheese (optional)
- 1/4 tsp. dried oregano, crushed
- 1/4 tsp. dried basil, crushed
- 1/8 tsp. salt
Preparation
To make the herbed salad dressing, in screw-top jar, combine all ingredients. Cover and shake well. To prepare marinated vegetable salad, cook carrots, covered, in boiling salted water to cover 2 minutes in a saucepan. Add zucchini and continue to boil. Cook, covered, 2 minutes longer or until vegetables are just tender. Drain. Rinse with cold water and drain again.
Transfer vegetables to bowl. Add onion, red pepper and parsley. Toss with Herbed Salad Dressing. Cover and refrigerate several hours or overnight.
Couscous Vegetable Salad
Ingredients
- 8 oz couscous (about 1 1/2 cups)
- 1 cup vegetable stock
- 1 tablespoon fresh thyme chopped or 1/2 teaspoon dried
- 2 tablespoon wine vinegar
- 1 cup frozen baby peas, thawed
- 1 cup frozen corn kernels, thawed
- 2 large tomatoes, peeled, seeded, and chopped
- 2 scallions, sliced thin
- 1 tablespoon fresh basil or 1/2 teaspoon dried
- 6 romaine leaves, washe’d and dried
Preparation
Place couscous in large bowl and pour 1 cup boiling water over couscous. Let stand. Boil vegetable stock in saucepan and add thyme and vinegar. Boil to reduce to 3/4 cups. Add peas and corn to liquid and turn off heat. Toss tomatoes, scallions, and basil into couscous. Add liquid to couscous and mix well. Cover and refrigerate 2 hours before serving. To serve, top a romaine leaf with couscous mixture
Chicken vegetable salad
Ingredients
- 4 garlic cloves; crushed
- 4 sm Skinless boneless chicken
- 2 Sweet or mild onions
- Freshly ground pepper
- Kosher salt; if desired
- 1/4 c Balsemic vinegar
- 1 tb Ground cumin
- 1 lg tomato; seeded/ diced
- 4 lg mushrooms
- 2 md carrots; julienne cut
- 8 oz Roasted red peppers; thinly
- 1 Palm hearts; thinly sliced/o
- 16 Cilantro sprigs
- 8 Lavash-style flatbreads
Preparation
Mix garlic and pepper and rub on chicken breasts. Grill chicken and onion slices and separate onion into rings. Salt if desired. Combine ingredients for marinade in a bowl. Add tomato, mushrooms, carrots, and red peppers and mix gently. Add cooked onion rings to vegetables and toss again. Thinly slice cooked chicken across the grain and on the bias. Lay out lavash breads and cut 8 rectangles. Place vegetables at one end and spread throughout. Arrange chicken on vegetables. Top with cilantro. Roll lavash tightly to form rolls. Slice each roll. Chicken vegetable salad is ready to serve.
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