GARDEN VEGETABLE SALAD
MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.
Nutrition Facts :
FRESH GARDEN VEGETABLE SALAD
When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. -Ramona Sailor of Buhl, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.
Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GARDEN VEGETABLE AND HAM SALAD
During the summer our family eats a lot of salads. I love how refreshing they are and the fact that they are healthy doesn't hurt either. This salad is a meal in itself or could be used as a side dish.
Provided by gertc96
Categories Salad Dressings
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta as directed on package.
- Drain and rinse pasta in cold water and let chill.
- Meanwhile, in large bowl, mix remaining salad ingredients and set aside.
- In small bowl, mix dressing ingredients until well blended.
- Add cooked and cooled pasta to salad.
- Pour dressing over salad and toss to coat.
- Serve immediately or cover and refrigerate.
Nutrition Facts : Calories 431.4, Fat 18.7, SaturatedFat 3.4, Cholesterol 31.8, Sodium 1116.5, Carbohydrate 50.3, Fiber 2.9, Sugar 5.9, Protein 16
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