Parmesan Veggie Salad Recipes

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RAINBOW VEGGIE SALAD RECIPE BY TASTY



Rainbow Veggie Salad Recipe by Tasty image

Here's what you need: large head romain lettuce, cherry tomatoes, carrot, yellow bell pepper, cucumber, red onion, red wine vinegar, honey, dijon mustard, dried oregano, garlic clove, olive oil, salt, pepper

Provided by Joey Firoben

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 14

1 large head romain lettuce, chopped
1 cup cherry tomatoes, halved
1 cup carrot, shredded
1 yellow bell pepper, diced
1 cucumber, sliced & halved
½ red onion, diced
3 tablespoons red wine vinegar
3 tablespoons honey
3 tablespoons dijon mustard
1 tablespoon dried oregano
1 garlic clove, minced
3 tablespoons olive oil
salt, to taste
pepper, to taste

Steps:

  • On a cutting board, chop head of lettuce.
  • In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
  • To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
  • Pour the dressing over the salad just before serving.
  • Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 66 grams, Fat 22 grams, Fiber 9 grams, Protein 6 grams, Sugar 48 grams

PARMESAN-BASIL VEGETABLES



Parmesan-Basil Vegetables image

Beat the summer heat with a cool and creamy vegetable salad! This one's big enough to feed a crowd.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h15m

Yield 24

Number Of Ingredients 10

2 2/3 cups mayonnaise, salad dressing or yogurt
1 1/3 cups grated Parmesan cheese
1/2 cup white vinegar
1/4 cup chopped fresh basil leaves or 4 teaspoons dried basil leaves
4 garlic cloves, finely chopped
8 cups bite-size pieces broccoli flowerets and stems
6 cups cauliflowerets
4 medium zucchini, cut into cubes
4 medium carrots, thinly sliced
2 medium onions, thinly sliced and separated into rings

Steps:

  • Mix mayonnaise, cheese, vinegar, basil and garlic in large glass or plastic bowl.
  • Add remaining ingredients; toss.
  • Cover and refrigerate at least 4 hours to blend flavors.

Nutrition Facts : Calories 225, Carbohydrate 7 g, Cholesterol 20 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg

PARMESAN VEGETABLE TOSS



Parmesan Vegetable Toss image

This salad recipe came from a "Taste of Home Magazine" a few years back. It's perfect to bring to a potluck or picnic.

Provided by yooper

Categories     Cauliflower

Time P1DT15m

Yield 16-18 serving(s)

Number Of Ingredients 11

2 cups mayonnaise or 2 cups salad dressing
1/2 cup grated parmesan cheese (I use the fresh shredded kind)
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 cup sugar
4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflower florets (about 3/4 pound)
1 medium red onion, sliced
1 (8 ounce) can sliced water chestnuts, drained
1 lb sliced bacon, cooked and crumbled
2 cups croutons (optional)

Steps:

  • In a large bowl, combine mayonnaise, Parmesan cheese, sugar, basil and salt.
  • Add broccoli, cauliflower, onion and water chestnuts; toss.
  • Cover and refrigerate several hours or overnight.
  • Just before serving, sprinkle with the chopped bacon.
  • Top with croutons, if desired.

Nutrition Facts : Calories 176.9, Fat 13.8, SaturatedFat 4.8, Cholesterol 22, Sodium 370.9, Carbohydrate 8.1, Fiber 1, Sugar 4.3, Protein 5.7

VEGETABLE PARMESAN



Vegetable Parmesan image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Butter, for greasing
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
1 red bell pepper, cut into thirds
1 yellow bell pepper, cut into thirds
1 orange bell pepper, cut into thirds
1 (26-ounce) jar marinara sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan
1 cup plain bread crumbs

Steps:

  • Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
  • Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
  • Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
  • Remove from the oven and cool for 10 minutes before serving.
  • Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.

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