Best 8 Garden Veggie Salad Recipes
Garden veggie salad is a colorful and healthy dish that's perfect for any occasion, and it can be tailored to your own taste preferences. With a variety of fresh vegetables, herbs, and dressings to choose from, the possibilities are endless. Whether you're looking for a light and refreshing meal or a hearty and satisfying side dish, there's a garden veggie salad recipe out there for you.
Let's cook with our recipes!
FRESH GARDEN VEGETABLE SALAD
When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. -Ramona Sailor of Buhl, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.
Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GARDEN VEGETABLE SALAD
MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.
Nutrition Facts :
RAINBOW VEGGIE SALAD RECIPE BY TASTY
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
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
GARDEN VEGETABLE SALAD
Make and share this Garden Vegetable Salad recipe from Food.com.
Provided by olivegreen17
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash vegetables thoroughly with warm water.
- Slice and dice vegetables however you wish and drain olives.
- Toss sald greens with vegetables and olives in large bowl.
- Add dressing; mix until salad is well coated.
- Top with chedder cheese.
- Enjoy!
Nutrition Facts : Calories 302.7, Fat 29.4, SaturatedFat 7.5, Cholesterol 14.8, Sodium 109.8, Carbohydrate 7.3, Fiber 1.6, Sugar 4.4, Protein 4.5
GARDEN VEGETABLE SALAD
Enjoy this vegetable-packed salad tossed in peppercorn ranch dressing. Cauliflower, broccoli, tomatoes, celery, olives and Colby cheese come together in this refreshing salad dinner - made ready in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix all ingredients except dressing in large bowl.
- Add dressing; toss until vegetables are evenly coated with dressing.
Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 20 mg, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg
GARDEN VEGGIE SALAD
Trying to get your family to eat more veggies? Check out the squash and snow peas in our ranch-alicious salad. No one has to know it's a better-for-you pick.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Combine all ingredients except dressing in large bowl.
- Add dressing just before serving; toss to coat.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
MACARONI GARDEN SALAD
This is a pasta salad with lots of vegetables and it is easy to prepare.
Provided by Sandy
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, cucumbers, tomatoes, onion, celery, peas and mayonnaise. Mix well, chill, and serve on crisp lettuce leaves.
Nutrition Facts : Calories 751.5 calories, Carbohydrate 89 g, Cholesterol 16.7 mg, Fat 37.1 g, Fiber 9.4 g, Protein 17.8 g, SaturatedFat 5.6 g, Sodium 457.8 mg, Sugar 12 g
SUMMERTIME GARDEN VEGGIE PASTA SALAD
It's been so hot the past few days I've been trying to keep cooking to a minimum. I came up with this pasta salad to put some garden herbs and veggies and ones I had in the refrigerator to use.
Provided by Myra9035
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cook pasta in boiling salted water according to directions, (usually about 10 minutes) but do not overcook. Mushy pasta will not work well for this recipe. Add a dash of olive oil to keep pasta from sticking while cooking.
- In a bamboo or other type of steamer, steam the julienned carrot, fresh peas and green beans for about 5 minutes until just tender. Alternately, you could parboil them for just a few minutes to get them softened just a bit.
- Drain and rinse pasta under cold water in a colander. Add to large bowl.
- Mix steamed carrots, green beans and peas together into pasta. Add red bell pepper, green onions/scallions, and chopped tomatoes.
- Mix ingredients for dressing together, and pour over pasta and veggies. Mix well to combine.
- Place lid or plastic wrap over the bowl and let chill in refrigerator for at least an hour to let flavors meld.
Nutrition Facts : Calories 367.8, Fat 15.2, SaturatedFat 2.1, Sodium 83.3, Carbohydrate 50.2, Fiber 5.1, Sugar 6.4, Protein 8.9
Tips:
- Use fresh, seasonal vegetables. This will ensure that your salad is packed with flavor and nutrients.
- Choose a variety of vegetables. This will add color, texture, and flavor to your salad.
- Don't be afraid to experiment. There are endless possibilities when it comes to creating a garden veggie salad, so feel free to mix and match different vegetables and dressings until you find a combination that you love.
- Make it a main course. A garden veggie salad can be a satisfying and healthy main course, especially if you add some protein, such as grilled chicken or tofu.
- Pack it for lunch. A garden veggie salad is a great option for a packed lunch, as it's easy to make and transport.
Conclusion:
A garden veggie salad is a delicious, healthy, and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With so many different variations to choose from, there's sure to be a garden veggie salad that everyone will love. So next time you're looking for a healthy and refreshing meal, give a garden veggie salad a try. You won't be disappointed!
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