Best 10 Straw And Hay Vegetable Salad Recipes

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Step into the realm of culinary exploration and discover the delectable union of nature's bounty in "Straw and Hay Vegetable Salad". This vibrant dish is a symphony of flavors and textures, bringing together the rustic charm of straw and hay with the vibrant freshness of vegetables. Whether you're a seasoned chef or a novice cook looking to add a touch of whimsy to your meals, this salad is sure to captivate your taste buds and leave you yearning for more.

Check out the recipes below so you can choose the best recipe for yourself!

HAY AND STRAW



Hay and Straw image

This recipe is not only quick and easy to prepare, it's pretty, too. This colorful pasta dish combines julienned ham, Parmesan cheese, peas and linguine.-Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 package (16 ounces) linguine
2 cups julienned fully cooked ham
1 tablespoon butter
3 cups frozen peas
1-1/2 cups shredded Parmesan cheese
1/3 cup heavy whipping cream

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.

Nutrition Facts : Calories 410 calories, Fat 14g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 783mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

EASY STRAW AND HAY



Easy Straw and Hay image

Bring the fabulous flavors of Italy to your dinner table! Serve colorful pasta cooked with ham and Broccoli Florets - a dish that's ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8

8 oz. uncooked fettuccine
8 oz. uncooked spinach fettuccine
2 cups frozen 100% broccoli florets
1 (16-oz.) jar Parmesan and mozzarella pasta sauce
6 oz. prosciutto or cooked ham, cut into thin strips
1/2 cup sliced roasted red peppers (from a jar)
1 (2.25-oz.) can sliced ripe olives, drained
2 oz. (1/2 cup) shredded fresh Parmesan cheese

Steps:

  • Cook fettuccine in large saucepan to desired doneness as directed on package. (Spinach fettuccine may cook in less time; add to plain fettuccine according to times on package.) Add broccoli during last 3 to 4 minutes of cooking time. Drain in colander.
  • In same saucepan, heat sauce as directed on jar. Add fettuccine and broccoli; mix well. Stir in ham, roasted peppers and olives. Sprinkle with cheese.

Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 120 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 1/2 Cups, Sodium 1530 mg, Sugar 3 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

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

STRAW AND HAY PASTA



Straw and Hay Pasta image

Add something creamy to your family's Italian cuisine night! Serve this easy straw and hay pasta made with ham - a dish that's ready in 40 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon margarine, butter or spread
1 1/2 cups sliced mushrooms (4 ounces)
4 ounces fully cooked smoked ham, cut into 1x1/4-inch strips
2 tablespoons chopped fresh parsley
2 tablespoons chopped onion
1/4 cup brandy or chicken broth
1 cup whipping (heavy) cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) refrigerated fettuccine
1 package (9 ounces) refrigerated spinach fettuccine
1/2 cup shredded Parmesan cheese
Freshly ground pepper

Steps:

  • Melt margarine in 10-inch skillet over medium-high heat. Cook mushrooms, ham, parsley and onion in margarine, stirring occasionally, until mushrooms are tender. Stir in brandy. Cook uncovered until liquid has evaporated.
  • Stir in whipping cream, salt and pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes, stirring frequently, until thickened.
  • Cook and drain fettuccines as directed on package. Mix fettuccines and sauce. Sprinkle with cheese. Serve with pepper.

Nutrition Facts : Calories 715, Carbohydrate 87 g, Cholesterol 200 mg, Fiber 6 g, Protein 28 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 740 mg

STRAW & HAY WITH GORGONZOLA



Straw & Hay with Gorgonzola image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 12

Kosher salt
3 tablespoons unsalted butter, divided
4 ounces prosciutto, cut crosswise in 1/2-inch-thick matchsticks
1 cup chopped yellow onion (1 large)
1 tablespoon minced garlic (3 cloves)
1 1/2 cups heavy cream
4 ounces Italian Gorgonzola dolce, crumbled
1 1/2 teaspoons freshly ground black pepper
8 to 10 ounces tagliatelle or fettucine, such as Cipriani
2 cups frozen peas, defrosted (8 ounces)
1/2 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup julienned fresh basil leaves

Steps:

  • Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil.
  • Meanwhile, melt 2 tablespoons of the butter in a large (12-inch) saute pan over medium heat. Add the prosciutto and cook for 5 minutes, separating the slices with tongs, until crisp. Remove to a plate and set aside. Add the remaining tablespoon of butter and the onion to the saute pan and cook for 5 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 more minute. Add the cream, Gorgonzola, 1 1/2 teaspoons salt, and the pepper and bring the sauce to a boil. Lower the heat and simmer for 5 minutes, until thickened. Turn off the heat.
  • When the sauce is almost done, add the pasta to the pot of boiling water and cook according to the package directions. Reserve 1 cup of the pasta water and drain the pasta, allowing some of the water to remain. Pour the pasta into the pan with the sauce. Add the peas, Parmesan, basil, and prosciutto and toss well. If the pasta seems dry, add some of the reserved pasta water. Taste for seasonings and serve hot with extra Parmesan.

STRAW AND HAY



Straw and Hay image

One of my own personal top 10. The "straw and hay" is the combination of fettucini and spinach noodles. Wonderfully tasty dish! From Family Circle magazine way back in the 80s.

Provided by SharleneW

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

2 chopped onions
1 garlic clove, crushed
1/2 cup butter, divided
8 ounces ham, diced
8 ounces mushrooms, sliced
1 teaspoon basil
1/2 teaspoon salt
1 dash nutmeg
1 dash sage
fresh ground pepper
1 cup heavy cream, divided
boiling water
8 ounces fettuccine pasta
8 ounces spinach fettuccine
1/2 cup freshly grated parmesan cheese

Steps:

  • In medium skillet, sauté onions and garlic in 1/4 cup butter until onion is golden.
  • Stir in ham, mushrooms, basil, salt, nutmeg, sage, thyme and pepper; sauté 3 minutes.
  • Stir in 1/2 cup cream.
  • Cook, stirring until slightly thickened.
  • Remove from heat and set aside.
  • In large deep skillet, melt remaining butter over low heat, blend in remaining 1/2 cup cream.
  • Add pasta; toss lightly to coat with sauce.
  • Add 1/2 ham and mushroom sauce and Parmesan cheese.
  • Toss thoroughly.
  • Make a well in the center of the pasta; pour in remaining ham and mushroom sauce.
  • Serve immediately.

STRAW AND HAY VEGETABLE SALAD



STRAW AND HAY VEGETABLE SALAD image

Categories     Salad     Vegetable     Side

Yield 4 bowls

Number Of Ingredients 12

6 garlic cloves
1 lg egg yolk
4 tsp lemon juice
1/2 C olive oil
1/2 C vegetable oil
1/4 C lukewarm water
cayenne
salt
pepper
1 seedless cucumber
3/4 lb daikon
pickled ginger

Steps:

  • In a small saucepan cook 6 garlic cloves, peeled, in boiling water to cover for 15 minutes, or until they are soft, and drain them. In a food processor fitted with the steel blade or in a blender blend the garlic cloves with 1 large egg yolk and 4 teaspoons lemon juice. With the motor running add 1/2 cup each of olive oil and vegetable oil in a stream. Blend in 1/4 cup lukewarm water, add lemon juice, cayenne, salt, and pepper to taste, and transfer the dressing to a serving bowl.Halve crosswise 1 seedless cucumber and with a vegetable peeler cut it lengthwise into very thin slices. Cut the slices lengthwise into 1/8-inch-wide strands and transfer the strands to a salad bowl. With the vegetable peeler cut 3/4 pound daikon (Oriental white radish, available at Oriental markets) lengthwise into very thin slices. Cut the slices lengthwise into 1/8-inch-wide strands and transfer the strands to the salad bowl. Toss the vegetable strands with 3 tablespoons shredded pickled ginger (available at Oriental markets), drizzle some of the dressing over the salad, and serve the remaining dressing separately. Serves 4.

SHAVED VEGETABLE SALAD



Shaved Vegetable Salad image

When beautiful produce is available, sometimes the best way to cook it is, well, not to! This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment.

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 13

2 small candy cane beets
1 medium carrot
1 medium watermelon radish, halved
Quarter of a head red cabbage
1/4 cup extra-virgin olive oil
1 teaspoon honey
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 small bunch watercress, washed and large stems discarded
2 tablespoons roasted salted pepitas
2 ounces fresh goat cheese, crumbled (about 1/4 cup)
1/3 cup fresh basil leaves, torn into pieces
1 tablespoon roughly chopped fresh chives

Steps:

  • Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.
  • Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.
  • Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.

Nutrition Facts : Calories 160, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 190 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 4 grams, Sugar 5 grams

"STRAW AND HAY"



"Straw and hay," as the name of this pasta recipe translates, is a common dish in Italy, especially in northern Italy, Emilia-Romagna, the heart of fresh pasta making. It always includes a little prosciutto, the sauce is cream-based, and it needs lots of grated cheese. Here I added some chopped scallions for freshness, although the dish always has peas. It is best if made with fresh pasta, but dry fettuccine will still yield a perfectly delicious dish.

Yield serves 6

Number Of Ingredients 11

1/2 teaspoon kosher salt, plus more for pasta pot
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
6 ounces prosciutto, sliced, cut into 1-inch strips
2 cups frozen peas, thawed
1 bunch scallions, trimmed and finely chopped
1 cup chicken stock (see page 40)
1 cup heavy cream
1 pound "straw and hay" (green and yellow) or plain fettuccine
1 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to boil for pasta.
  • Melt the butter in the olive oil in a large skillet over medium heat. Stir in the onion, and cook until softened but not browned, about 5 minutes. Add prosciutto, peas, and scallions. Cook until scallions are wilted, about 2 to 3 minutes. Season with the salt, then add the stock and cream. Adjust heat so the sauce is cooking rapidly, then simmer until thickened, about 5 minutes.
  • Slip the fettuccine into the boiling water, and cook until al dente. When the pasta and sauce are ready, remove the pasta with tongs and add directly to the sauce, along with 1/2 cup pasta cooking water. Increase the heat so the sauce is boiling, and toss to coat the pasta with the sauce. When the sauce is thickened and coats the pasta, remove the skillet from the heat and sprinkle with the grated cheese. Toss well, and serve immediately.

LIGHT- STRAW AND HAY



Light- Straw and Hay image

Hot days, necessitate quick and easy meals this recipe is a staple in our house. This lighter version of the traditional is rich in flavors, with out the heavy cream sauce.

Provided by COOKNTXS

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil, divided
2 minced shallots
1 lb chicken sausage
1/2 lb turkey bacon
1 lb fresh mushrooms (optional)
salt
fresh ground black pepper
1 cup peas (frozen)
6 ounces fettuccine
6 ounces spinach fettuccine
1/2 cup grated parmesan cheese
2 cups fat-free chicken broth

Steps:

  • In a large stockpot, bring salted water to a rapid boil. Cook both pastas until al den te' drain and return to pot to keep warm. (Do not return pot to heat)
  • Remove chicken sausage from casings, discard casings, and slice bacon into strips vertically. In a large sauté pan over medium heat, ADD 1 tbs. olive oil, sausage and bacon brown, drain on paper towel, then ADD reserved 1tbs. olive oil, shallots and mushrooms, sauté 1-2 minutes, ADD drained bacon and sausage cook 1 more minute, stirring. ADD the chicken broth and peas simmer 2-3 more minutes.
  • Pour sausage, chicken broth mixture over pasta and toss top with fresh grated parmesan cheese and cracked pepper.

Nutrition Facts : Calories 557, Fat 27.4, SaturatedFat 8.2, Cholesterol 177.6, Sodium 1548, Carbohydrate 49.1, Fiber 2.4, Sugar 4.4, Protein 28.4

Tips:

  • Select Fresh and Colorful Vegetables: Choose a variety of vegetables that are fresh, crisp, and have vibrant colors. This will make the salad more visually appealing and nutritious.
  • Experiment with Different Vegetables: Don't be afraid to try new and different vegetables in your salad. Some unexpected but delicious options include roasted beets, grilled asparagus, or pickled carrots.
  • Create a Balance of Flavors: Aim for a balance of flavors in your salad, including sweet, sour, salty, and bitter. This can be achieved by using a variety of vegetables, fruits, nuts, and dressings.
  • Use High-Quality Olive Oil: Extra virgin olive oil is the best choice for salad dressing. It has a rich flavor and health benefits.
  • Add Some Crunch: To add texture and crunch to your salad, consider adding nuts, seeds, or crispy vegetables like celery or radishes.
  • Don't Overdress the Salad: A little dressing goes a long way. Too much dressing can overpower the flavors of the vegetables.
  • Serve Immediately: Salads are best enjoyed fresh. Once dressed, they can start to wilt, so serve them immediately after preparation.

Conclusion:

Straw and Hay Vegetable Salad is a simple yet delicious salad that is perfect for any occasion. It is packed with fresh vegetables, has a delightful combination of flavors and textures, and is easy to make. With a few basic tips, you can create a salad that is both visually appealing and bursting with flavor. Enjoy Straw and Hay Vegetable Salad as a refreshing side dish or a light and healthy meal. Experiment with different vegetables and dressings to find your favorite combination. Happy cooking!

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