Mixed Salad Recipes

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MIXED GREEN SALAD



Mixed Green Salad image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to taste
Salt and pepper

Steps:

  • Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

MIXED VEGETABLE SALAD



Mixed Vegetable Salad image

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

Provided by grandme26

Categories     Vegetable

Time 40m

Yield 12-18 serving(s)

Number Of Ingredients 9

1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, thinly sliced
1 bag frozen mixed vegetables
1 can kidney bean, drained
1 can garbanzo beans, drained
1/2 cup cider vinegar
1/4 cup Splenda sugar substitute
1 tablespoon cornstarch

Steps:

  • Cook vegetables as directed on package.
  • Drain and cool.
  • Drain and rinse beans.
  • Mix first 6 ingredents together.
  • In a small sauce pan combine vinegar, Splenda and corn starch.
  • Cook until slightly thickened.
  • Adjust vinegar and Splenda to your tastes.
  • Should have a sweet/sour taste.
  • Add dressing to vegetables.
  • Serve cold.

Nutrition Facts : Calories 92.3, Fat 0.7, SaturatedFat 0.1, Sodium 214.8, Carbohydrate 17.5, Fiber 4.1, Sugar 1.1, Protein 4.3

COLORFUL MIXED SALAD



Colorful Mixed Salad image

Dried cranberries and mandarin oranges add sweetness to this green salad sent in by Sandra Lashua of Henderson, Nevada. It's loaded with other goodies, then tossed with a pleasant orange dressing.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup orange juice
1/3 cup cider vinegar
1/3 cup vegetable oil
4 teaspoons sugar
6 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
1 small red onion, thinly sliced
4 radishes, thinly sliced
4 green onions, thinly sliced
1/3 cup dried cranberries
1/3 cup sunflower kernels
3/4 cup crumbled feta cheese
3/4 cup cherry tomatoes, halved

Steps:

  • In a jar with a tight-fitting lid, combine the orange juice, vinegar, oil and sugar; shake well. Cover and refrigerate for 1 hour. Just before serving, combine the remaining ingredients in a large serving bowl. Drizzle with dressing and toss gently.

Nutrition Facts : Calories 283 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 4g fiber), Protein 6g protein.

SEVEN LAYER MIXED UP SALAD



Seven Layer Mixed Up Salad image

This recipe is a quick and easy alternative to the traditional 7 layer salad. Great for summer get togethers.

Provided by triplesec

Categories     Salad

Time 1h10m

Yield 6

Number Of Ingredients 9

1 (10 ounce) package frozen green peas, thawed and drained
⅔ cup sour cream
½ cup shredded sharp Cheddar cheese
½ cup chopped green onions
½ cup chopped celery
½ cup grape tomatoes
1 ounce bacon pieces
salt and pepper to taste
1 teaspoon dry ranch salad dressing mix

Steps:

  • In a large bowl, gently mix the peas, sour cream, Cheddar cheese, green onions, celery, tomatoes, and bacon pieces. Season with salt, pepper, and dry ranch salad dressing mix. Chill at least 1 hour before serving.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 9.4 g, Cholesterol 26.7 mg, Fat 10.4 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 6.1 g, Sodium 350.3 mg, Sugar 3 g

MIXED SALAD



mixed salad image

fresh, spicy, crunchy salad

Provided by padwan88

Time 10m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • For the salsa, combine all ingredients in a small tub, once filled, close and shake to combine.
  • In a serving bowl, place fresh salad leaves at the bottom. Spoon the salsa into the middle, sprinkle the mixed fruit and nuts around the salad. Add olives.
  • Place the melba toast in a fan style at the side of the bowl, and serve, adding more lemon juice and seasoning if required

MIXED VEGETABLE SALAD



Mixed Vegetable Salad image

Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1 package (10 ounces) frozen mixed vegetables
1 can (15 ounces) kidney beans, rinsed and drained
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup sugar
1/2 cup vinegar
1 tablespoon cornstarch

Steps:

  • Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.

Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 5g fiber), Protein 5g protein.

MIXED GREEN SALAD



Mixed Green Salad image

Garlic, basil and crushed red pepper flakes season the light vinaigrette that dresses this refreshing salad. A sprinkling of Parmesan cheese on top gives it even more flavor. -Jody Fisher Stewartstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

1/4 cup olive oil
1 tablespoon red wine vinegar plus 1-1/2 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
6 cups torn salad greens
2 medium tomatoes, cut into thin wedges
1 medium cucumber, sliced
2 tablespoons shredded Parmesan cheese

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.

Nutrition Facts : Calories 110 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

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