My Underground Vegetable Salad Recipes

MARINATED VEGETABLE SALAD

Marinated Vegetable Salad image

This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. -Rita Wagers, Emporia, Kansas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 14 servings.

Number Of Ingredients 15

Ingredients

3 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups fresh baby carrots
2 celery ribs, cut into 1/2-inch pieces
1 medium zucchini, sliced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
DRESSING:
3/4 cup vegetable oil
1/3 cup cider vinegar
1 teaspoon garlic salt
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning

Steps:

In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.

Nutrition Facts : Calories 146 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 433mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

MIDDLE EASTERN VEGETABLE SALAD

Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

MY UNDERGROUND VEGETABLE SALAD

My Underground Vegetable Salad image

Oven-roasting root vegetables is a delicious way to get the most out of these earthy treats, bringing out their subtle sweetness. Serving them over endive with a homemade vinaigrette is just a bonus! -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 19

Ingredients

1 pound medium fresh mushrooms, halved
8 small carrots, peeled and halved lengthwise
2 cups cubed peeled celery root (about 1/2 pound)
2 cups cubed peeled rutabaga (about 1 medium)
2 cups cubed peeled sweet potatoes (about 1 medium)
2 tablespoons olive oil
1/4 teaspoon salt
2 cups cherry tomatoes, halved
8 cups torn curly endive
VINAIGRETTE:
3 tablespoons apple cider or juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
1 teaspoon stone-ground mustard
1 teaspoon grated lemon zest
1/2 teaspoon fennel seed, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

Steps:

Preheat oven to 400°. In a large bowl, combine the first five ingredients. Add oil and salt; toss to coat. Transfer to a greased shallow roasting pan. Roast 30-35 minutes or until vegetables are tender, stirring occasionally. Add tomatoes; bake 10 minutes longer., Place endive in a large bowl. In a small bowl, whisk the first eight vinaigrette ingredients. Gradually whisk in oil until blended. Pour over endive; toss to coat. Divide endive among eight plates; top with roasted vegetables.

Nutrition Facts : Calories 261 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 7g fiber), Protein 4g protein.

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