Garden Vegetable Pistachio Potato Salad Recipes

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GARDEN VEGETABLE SALAD



Garden Vegetable Salad image

Make and share this Garden Vegetable Salad recipe from Food.com.

Provided by olivegreen17

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (10 ounce) bag mixed salad greens (or buy greens seperately)
1 small red bell pepper, sliced (or green)
1 small zucchini, sliced
1/2 cup red onion, sliced
1/2 cup pitted ripe olives, drained (optional)
1/2 cup radish, sliced
1 small carrot, diced
1 small celery, diced
cherry tomatoes
1/2 cup cheddar cheese
3/4 cup olive oil and vinegar dressing

Steps:

  • Wash vegetables thoroughly with warm water.
  • Slice and dice vegetables however you wish and drain olives.
  • Toss sald greens with vegetables and olives in large bowl.
  • Add dressing; mix until salad is well coated.
  • Top with chedder cheese.
  • Enjoy!

Nutrition Facts : Calories 302.7, Fat 29.4, SaturatedFat 7.5, Cholesterol 14.8, Sodium 109.8, Carbohydrate 7.3, Fiber 1.6, Sugar 4.4, Protein 4.5

GARDEN VEGETABLE PISTACHIO POTATO SALAD



Garden Vegetable Pistachio Potato Salad image

Perfect accompaniment for grilled chicken or fish! I use canned corn when corn not at its peak - yum! From the California Pistachio Comission. To adapt for red meats, I delete the dill, change yogurt to sour cream & add 1 teaspoon smoked chipotle powder (love that stuff!).

Provided by Busters friend

Categories     Potato

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

2 lbs red potatoes
1 cup frozen peas, defrosted (see note)
1 large carrot, pared, sliced (1 cup)
1 cup fresh corn kernels (2 ears)
1 cup broccoli floret, cut into small pieces
1/4 cup green onion, sliced
1 cup pistachios (natural California)
3/4 cup yogurt
3/4 cup mayonnaise
1 teaspoon dill weed
1/2 teaspoon black pepper

Steps:

  • Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain.
  • Cool, then slice potatoes 1/4 inch thick.
  • Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
  • Stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.
  • Note: To thaw peas, pour hot water from cooking potatoes over peas in sieve.

Nutrition Facts : Calories 203.5, Fat 10.3, SaturatedFat 1.7, Cholesterol 5.8, Sodium 137.6, Carbohydrate 24.3, Fiber 3.4, Sugar 4.6, Protein 5.5

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