MACHO GAZPACHO VEGETABLE CHUNK SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.
CHUNKY VEGETABLE-BULGUR SALAD
This healthful side dish is composed of lightly sauteed vegetables and bulgur wheat, a Middle Eastern grain that is high in fiber and protein, and low in fat and calories.
Provided by Cooking Channel
Categories side-dish
Time 55m
Yield 7 cups or 8 side dish servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the bulgur and boiling water. Cover and let stand until the liquid is absorbed, about 30 minutes.
- Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from the lemons and set aside.
- In a 12-inch nonstick skillet, heat the oil over medium-high heat until hot. Add the onions and cook until beginning to soften, 3 to 4 minutes. Add the tomatoes, squash and zucchini. Cook until the vegetables are tender, 6 to 8 minutes, stirring occasionally.
- Stir the vegetables into the bulgur with the lemon peel and juice, mint, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon the mixture into a container with a tight-fitting lid. It can be refrigerated up to 1 day.
- Nutritional information per 7/8-cup serving size: about 160 calories, 2 g total fat (0 g saturated), 160 mg sodium, 32 g carbohydrate, 8 g fiber, 6 g protein
Nutrition Facts : Calories 160, Fat 2 grams, Sodium 160 milligrams, Carbohydrate 32 grams, Fiber 8 grams, Protein 6 grams
VEGETABLE CHUNK SALAD
Many of us use crudite platters for starters around the holidays. Substitute or add any combination of crudite to this simple salad.
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.
SICILIAN CHUNK VEGETABLE SALAD
Provided by Rachael Ray : Food Network
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.
CHUNKY VEGGIE SLAW
The classic coleslaw with cabbage gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts. -Nicholas King, Duluth, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings (1 cup each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers.
Nutrition Facts : Calories 125 calories, Fat 9g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 189mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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CHUNKY VEGETABLE SALAD RECIPE | MYRECIPES
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5/5 (2)Total Time 50 minsServings 8Calories 129 per serving
- Bring a large pot of water to a boil. Make dressing: In a bowl, whisk together all ingredients except oil, salt and pepper. Whisking constantly, slowly drizzle in oil. Season with salt and pepper.
- Make salad: Add carrots, broccoli and cauliflower to boiling water and cook until just tender, about 4 minutes. Drain and rinse under cold water.
- In a large salad bowl, toss cooked vegetables, bell pepper, onion and cherry tomatoes with dressing. Cover and chill for at least 30 minutes. Toss again just before serving.
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