Zesty Garden Vegetable Bread Salad Recipes

ZESTY GARDEN VEGETABLE BREAD SALAD

Zesty Garden Vegetable Bread Salad image

Provided by Nancy Fuller

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
1 small loaf stale crusty bread, cut into bite-size pieces
3 to 4 large ripe tomatoes, chopped
2 cucumbers, peeled, seeded and sliced
Handful purple string beans
1 small red onion, thinly sliced

Steps:

In a large bowl, combine the olive oil, red wine vinegar, Dijon mustard and some salt and pepper. Whisk it together and add the bread. Toss everything to coat, then add the tomatoes, cucumbers, string beans and onions. Toss everything again. Let the salad marinate 30 minutes before serving.
Check the seasoning before serving, adjusting with more salt and freshly ground pepper if needed.

ZESTY MARINATED VEGETABLE SALAD

Zesty Marinated Vegetable Salad image

Make and share this Zesty Marinated Vegetable Salad recipe from Food.com.

Provided by Mysterygirl

Categories Cauliflower

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 head broccoli, chopped
1 head cauliflower, chopped
8 ounces mushrooms, quartered
1 bermuda onion, diced
1 green pepper, sliced
1 red pepper, sliced
1 cucumber, sliced
1 bunch green onion, sliced
1 bottle zesty Italian salad dressing

Steps:

Mix all vegetables (or any other combination you choose).
Add salad dressing and marinate for at least 4 hours or overnight.

Nutrition Facts : Calories 74, Fat 0.7, SaturatedFat 0.1, Sodium 53.3, Carbohydrate 15, Fiber 5.1, Sugar 5.8, Protein 5.4

ZESTY GARDEN SALAD

Zesty Garden Salad image

An excellent, refreshing salad discovered one hot summer day. If you're tired, hot, or just need a little spice in your life, it won't take more than fifteen minutes to create this classic pick-me-up.

Provided by MiniChef

Categories Salad Green Salad Recipes

Time 15m

Yield 1

Number Of Ingredients 9

Ingredients

1 teaspoon Dijon mustard
1 sprig fresh dill, chopped
1 tablespoon chopped green onion
2 tablespoons shredded Cheddar cheese
½ cup sweet corn kernels
½ cup sugar snap peas
⅓ cup frozen shelled edamame (green soybeans)
2 cups iceberg lettuce
1 pinch salt and pepper to taste

Steps:

Stir the Dijon mustard, dill, green onion, Cheddar cheese, corn, peas, and edamame in a bowl until evenly combined. Stir in the iceberg lettuce, season to taste with salt and pepper, and toss to mix.

Nutrition Facts : Calories 199.3 calories, Carbohydrate 27.2 g, Cholesterol 17.5 mg, Fat 6.6 g, Fiber 5.6 g, Protein 9.9 g, SaturatedFat 3.7 g, Sodium 252 mg, Sugar 4.7 g

ZESTY WHOLE GRAIN AND VEGETABLE SALAD

Zesty Whole Grain and Vegetable Salad image

I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.

Provided by Cheryl Locke

Categories Salad Grains

Time 2h

Yield 4

Number Of Ingredients 10

Ingredients

3 cups water
1 cup whole grain sorghum
2 tomatoes, chopped
1 rib celery, chopped
½ small onion, chopped
¼ cup chopped cilantro, or to taste
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
1 cup light Italian salad dressing
2 tablespoons lemon juice

Steps:

Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.6 g, Fat 2.5 g, Fiber 1.6 g, Protein 4.9 g, Sodium 928.4 mg, Sugar 3.3 g

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