Spunky Vegetable Salad Recipes

SUNNY VEGETABLE SALAD

Sunny Vegetable Salad image

A terrific mixture of crisp, chewy, fresh and sweet ingredients makes this salad taste as good as it looks. A nutritious vegetable like broccoli is a lot more palatable "dressed up" this way. -Char Holm, Goodhue, Minnesota

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12-16 servings.

Number Of Ingredients 10

Ingredients

5 cups fresh broccoli florets
5 cups fresh cauliflowerets
2 cups shredded cheddar cheese
2/3 cup chopped onion
1/2 cup raisins
1 cup mayonnaise
1/2 cup sugar
2 tablespoons cider vinegar
6 bacon strips, cooked and crumbled
1/4 cup sunflower kernels

Steps:

In a large salad bowl, toss the broccoli, cauliflower, cheese, onion and raisins. In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour. Sprinkle with bacon and sunflower seeds.

Nutrition Facts : Calories 231 calories, Fat 18g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 227mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.

ZESTY LEMON CARROT SALAD

Zesty Lemon Carrot Salad image

Spunky cooked vegetables with an intense lemon-garlic flavor.

Provided by Dara

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 20m

Yield 3

Number Of Ingredients 6

Ingredients

1 (8 ounce) package baby carrots
10 mushrooms
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon minced garlic
¼ cup lemon juice

Steps:

Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

Nutrition Facts : Calories 51.4 calories, Carbohydrate 10.9 g, Fat 0.6 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 62.9 mg, Sugar 5.1 g

MEDITERRANEAN ROASTED VEGETABLE PASTA SALAD

Mediterranean Roasted Vegetable Pasta Salad image

This is one of my favorite pasta salads. It has everything I love- roasted and fresh veggies, goat cheese, pasta and a spunky, garlicky, Dijon mustard dressing. Plus it's so simple to make!

Provided by Linda Dalton

Categories Other Salads

Time 45m

Number Of Ingredients 16

Ingredients

8 oz grape tomatoes
1 can(s) 8-1/2 oz quartered artichocke hearts in water drained
15 kalamata olives pitted and halved
4 scallions chopped
4 oz goat cheese crumbled
1-1/2 c penne pasta (i like dreamfield's low carb)
olive oil or cooking spray to coat the veggies
salt and pepper to taste
1 dash(es) dried oregano
DRESSING
1 clove garlic chopped
1 tsp dijon mustard
1/4 c plus an extra 1-2 tsp rice wine vinegar
1/2 c olive oil, extra virgin
kosher salt
freshly ground black pepper

Steps:

1. Pre heat oven to 375 degrees. Line your baking sheets with aluminum foil for easy cleanup. Spritz tomatoes and canned artichoke hearts with cooking spray or toss in olive oil and sprinkle with the kosher salt and pepper. Bake tomatoes for 15-20 minutes until they begin to pop a bit and get a little toasty brown.
2. Cook your artichockes the same amount of time, but flip them over after about eight minutes so both sides can brown.
3. While these are cooking, make your dressing, cook your pasta according to package directions and prep your other veggies. To make the dressing, combine all ingredients in a small jar and shake to combine. Finally, time to assemble the salad. Place all prepared vegetables in a bowl and add the cooked, cooled pasta and that very small pinch of oregano. Crumble your goat cheese, add your dressing and salad is ready to be refrigerated for about a 1/2 hour or longer, depending on your schedule.
4. Sometimes I find that the pasta soaks up a lot of the dressing, so right before service, add an additional T of olive oil and a tsp or two of vinegar, just to regenerate the salad.

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