Garden Salad Recipes

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HEALTHY GARDEN SALAD



Healthy Garden Salad image

Edamame (green soybeans), corn, cherry tomatoes and black beans combine to make a colorful salad with a light lime vinaigrette dressing.

Provided by Kitties 2

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Yield 8

Number Of Ingredients 12

5 tablespoons red wine vinegar
3 tablespoons grapeseed oil
⅓ cup chopped fresh cilantro
2 limes, juiced
1 teaspoon white sugar
¾ teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained

Steps:

  • In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
  • Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 33.4 g, Fat 9.8 g, Fiber 8.7 g, Protein 13.1 g, SaturatedFat 1.1 g, Sodium 438.3 mg, Sugar 3.1 g

GARDEN SALAD



Garden salad image

Use whatever herbs you have in the garden, and if you have your own lettuce, too, all the better for this simple side dish

Provided by Mary Cadogan

Categories     Dinner, Side dish, Supper, Vegetable

Time 20m

Number Of Ingredients 10

2 lettuce , such as cos or butterhead
handful one other salad leaf , such as watercress, rocket or mizuna
soft herbs , such as chervil, tarragon, parsley, chives
1 garlic clove , crushed
1 spring onion , roughly chopped
handful parsley
few sprigs watercress or rocket
2 tbsp white wine vinegar
½ tsp Dijon mustard
6 tbsp olive oil

Steps:

  • Wash and dry the lettuce, leaves and herbs. Tear larger leaves into bite-size pieces and tip all the greenery into a large salad bowl.
  • Put the garlic, onion, parsley and watercress or rocket into a mini chopper or food processor. Blitz until finely chopped. Add the vinegar, mustard, salt and pepper and blitz briefly. Add the oil and blitz until thickened. Drizzle over the salad and toss until the leaves are just coated. You might not need all the dressing, but it will keep in the fridge for a few days.

Nutrition Facts : Calories 120 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium

OLIVE GARDEN-STYLE HOUSE SALAD



Olive Garden-Style House Salad image

For many customers, Olive Garden's all-you-can-eat salad is even better than the bottomless basket of breadsticks. The dish has been on the menu since the first restaurant opened in 1982, and it has become so popular over the years that Olive Garden started selling the dressing in grocery stores in 2017. The secret to re-creating the texture at home: a few spoonfuls of Miracle Whip.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon fresh lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pepperoncini or other pickled peppers
1 small vine-ripened tomato, cut into wedges
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Steps:

  • Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor. Puree until smooth.
  • Make the salad: Place the salad blend in a large bowl and top with the red onion, pepperoncini, tomato, olives, croutons and cheese. Drizzle with the dressing and gently toss.

PERFECT GARDEN SALAD



Perfect Garden Salad image

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

Steps:

  • Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
  • Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
  • Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
  • Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

CHOPPED GREEN SALAD RECIPE



Chopped Green Salad Recipe image

This chopped green salad will amaze everyone around the table! Homemade Italian dressing, crunchy veggies and Parmesan cheese combine into one extraordinary side salad.

Provided by Sonja Overhiser

Categories     Salad

Time 15m

Yield 8

Number Of Ingredients 10

1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups leafy lettuce
1 large shallot
1 English cucumber (2 cups chopped)
1/2 cup cherry tomatoes
1/2 cup ripe green olives, halved
1/2 cup jarred sliced pepperoncini
1/4 cup Parmesan shavings or shreds, plus more to serve
1/4 teaspoon red pepper flakes, optional

Steps:

  • Make the Homemade Italian Dressing.
  • Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
  • Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg

GREEN GARDEN SALAD



Green Garden Salad image

"THE SECRET of any salad is the dressing, and in this dressing the ingredient that makes the difference is red wine vinegar. Mixed with olive oil and Italian seasonings, this dressing enhances any kind of greens with a special flavor."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings (1-1/3 cups dressing).

Number Of Ingredients 15

DRESSING:
3/4 cup olive oil
1/2 cup red wine vinegar
2 tablespoons lemon juice, optional
2 teaspoons grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
8 to 10 cups torn salad greens
1 red onion, sliced into rings
1 cucumber, peeled and sliced
2 to 3 tomatoes, cut into wedges
1 green pepper, sliced into rings

Steps:

  • In a jar or bottle with tight-fitting lid, combine all the dressing ingredients; shake well. Chill. Just before serving, combine greens, onion, cucumber and tomatoes in a large salad bowl. Pour desired amount of dressing over salad; toss to mix. Top with the green pepper rings.

Nutrition Facts :

THE BEST TOSSED SALAD



The Best Tossed Salad image

You can customize this salad with whatever veggies you have on hand making it the perfect way to utilize your fresh veggies!

Provided by Holly Nilsson

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 9

8 cups lettuce
1 cup cucumber
1 cup tomatoes
1 cup mixed vegetables (radish, shredded carrot, purple cabbage)
2 tablespoons almonds or sunflower seeds (toasted)
¼ cup olive oil
2 tablespoons vinegar (cider, balsamic or white)
1 teaspoon honey
seasoned salt & pepper to taste

Steps:

  • Place all salad ingredients in a large bowl.
  • Place dressing ingredients in a small bowl and whisk until well mixed.
  • Toss salad with dressing to taste and serve immediately.

Nutrition Facts : Calories 214 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 38 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

GARDEN SALAD (7 CLASSIC INGREDIENTS)



Garden Salad (7 Classic Ingredients) image

This healthy garden salad has all the right ingredients for a salad.

Provided by Bob

Categories     Salad

Time 15m

Number Of Ingredients 6

2 bunches red leaf lettuce
2 carrots
1 celery stock
1 cucumber
1 cup grape tomatoes
1 red onion

Steps:

  • Gather all of your ingredients and wash them. Make sure your lettuce is either spun or pat dry with a towel.
  • Peel your carrots and cut the ends and tips off and then slice them into circles about 1/8in thick.
  • Cut the ends off from your celery and cut across making 1/4in slices.
  • Peel your cucumber and cut off the ends, slice the cucumber into 1/4in slices and quarter them if you would like
  • Cut your cherry tomatoes in half.
  • Cut the onion in half and peel the paper skin off. Laying the onion on the flat cut side make thin slices.
  • Toss everything into a bowl mixing everything together. Plate your salad and top with croutons and your favotite dressing. ENJOY!

Nutrition Facts : ServingSize 4 g, Calories 41 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 2 g, Sugar 5 g

ALMOST-FAMOUS GARDEN SALAD



Almost-Famous Garden Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini
1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Steps:

  • Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
  • Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
  • Photography by Kate Sears

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2019-05-17 Fresh garden vegetables are the best for your garden salad recipes because they have a chance to fully ripen on the vine. If you’ve ever picked a tomato from the garden just before eating it, you know there is a huge difference in flavor from the ones in the grocery store. As a result, you also know that fresh garden …
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  • Drizzle the dressing right before serving the salad and toss everything together. You can sprinkle some extra feta on top. It's best served right away.

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2020-10-06 Dressing for Garden Salad. I’ll confess, I’m a sucker for a good ranch dressing on a classic side salad. You can use store bought or make homemade ranch dressing.. Though if Italian dressing is more your speed, try my Easy Homemade Italian Dressing recipe.. I also LOVE the homemade lemon garlic dressing used in That Good Salad or try the homemade Greek dressing in this Greek Pasta Salad.
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  • Ensure all of your ingredients are chopped into bite sized pieces, then toss them all together in a large bowl. Season with Kosher salt and fresh ground pepper.
  • Salad can be served right away or stored in an airtight container in the fridge for 1 day. Toss with your favorite dressing right by serving.

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3 WAYS TO MAKE A GARDEN SALAD - WIKIHOW

From wikihow.com
92% (24)
Estimated Reading Time 7 mins
Category Traditional Salads
  • Cut the leaves off the lettuce. Unless you bought your lettuce already cut into bite-sized pieces, you will need to cut the leaves off the lettuce head.
  • Cut the lettuce into smaller pieces. Place a few leaves on top of each other and start chopping the lettuce horizontally. You can also simply tear the lettuce into smaller pieces using your fingers.
  • Wash and dry the lettuce. Fill a clean sink or bowl with cool water and place the leaves inside. Gently move the leaves about to dislodge any dirt. Once the lettuce is clean, dry it using a salad spinner, or set the leaves down on a clean towel and pat them dry with another towel.
  • Cut the tomato into wedges. Place the tomato down on the cutting board with the stem facing you, and cut it in half using a serrated knife. Take one of the halves and place it cut-side-down on the cutting board.
  • Slice an onion. Take ¼ of a purple onion and slice it into thin rings. Use your fingers to gently separate the rings. You can also dice the onion instead.
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  • Chop up a carrot. You can chop the carrot up into thin slices, or you can grate it. You can also use whole baby carrots as well.
  • Place all the vegetables into a bowl and toss them together. Use a pair of salad serving spoons to gently scoop up some salad and drop it back into the bowl.
  • Add a salad dressing of your choice. You can use a store-bought, pre-made dressing, or you can make your own from scratch. If you wish to make your own, refer to the section in this article on making basic salad dressing.

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