Garden Medley Salad Recipes

FRESH GARDEN MEDLEY

Kim Wenzel of Jefferson, Oregon tosses sauteed carrots, red pepper, zucchini and yellow squash with seasonings and dressing for a side dish filled with fresh flavors. "This combination is not only tasty and nutritious, its bright colors give it great eye-appeal," she says.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Fresh Garden Medley image

Steps:

In a large skillet, saute carrot and red pepper in butter for 4-6 minutes or until crisp-tender. Add the zucchini, yellow squash and parsley; saute 3-5 minutes longer or until vegetables are tender. Stir in the salad dressing, pepper and salt.

Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

1 medium carrot, cut into strips
1/2 medium sweet red pepper, cut into strips
4 teaspoons butter
1 large zucchini, cut into strips
1 medium yellow summer squash, cut into strips
1-1/2 teaspoons minced fresh parsley
4 teaspoons prepared Italian salad dressing
1/8 to 1/4 teaspoon pepper
1/8 teaspoon salt

GARDEN MEDLEY SALAD

A homemade caraway vinaigrette transforms 4 basic veggies into a sensational salad!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 8

Number Of Ingredients 10

Garden Medley Salad image

Steps:

In tightly covered container, shake all vinaigrette ingredients until well blended.
Cut cucumber lengthwise in half; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces.
In large serving bowl, toss salad greens, tomato, cucumber, onions and vinaigrette.

Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

Ingredients

1/4 cup olive or vegetable oil
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
1/2 teaspoon caraway seed
1/2 teaspoon salt
1 clove garlic, finely chopped
1 medium cucumber
8 cups bite-size pieces salad greens
1 medium tomato, cut into wedges
4 medium green onions, sliced (1/4 cup)

FRUIT MEDLEY SALAD

Cream cheese and yogurt form the light dressing that coats this fast fruit medley. The salad is a snap to assemble because it takes advantage of canned peaches, pineapple chunks and mandarin oranges you likely keep in your pantry. Miniature marshmallows add a sweet touch. -Brittany Tyrrell, Manchester, Iowa

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Fruit Medley Salad image

Steps:

In a large bowl, combine the oranges, peaches, pineapple and marshmallows. In a small bowl, beat the cream cheese, yogurt and sugar until smooth; pour over fruit and toss to coat. Refrigerate for 15 minutes.

Nutrition Facts :

Ingredients

1 can (11 ounces) mandarin oranges, drained
1 can (8-1/4 ounces) sliced peaches, drained
1 can (8 ounces) pineapple chunks, drained
1 cup miniature marshmallows
4 ounces cream cheese, softened
1/2 cup plain yogurt
1/4 cup sugar

VEGETABLE SALAD MEDLEY

I like to take this salad to potlucks because it feeds a lot of people, and it's so easy to make. It's best when made a day ahead so the flavors can blend.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12-14 servings.

Number Of Ingredients 13

Vegetable Salad Medley image

Steps:

In a small saucepan, bring the sugar, vinegar, oil, salt and pepper to a boil. In a large bowl, combine the remaining ingredients. Add sugar mixture and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 208 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 278mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 4g fiber), Protein 3g protein.

Ingredients

1 cup sugar
3/4 cup red wine vinegar
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
2 cups frozen French-style green beans, thawed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups frozen peas, thawed and drained
1-1/2 cups frozen corn, thawed and drained
1 cup each chopped celery, red onion and sweet red pepper
1 cup fresh cauliflowerets
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 jar (4 ounces) diced pimientos, drained

GARDEN MEDLEY

Just a few simple seasonings are all that's needed to dress up these fresh vegetables. For the best flavor, saute them just until crisp-tender.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

Garden Medley image

Steps:

In a skillet, melt butter over medium heat. Saute vegetables until crisp-tender. Season with salt and pepper.

Nutrition Facts :

Ingredients

2 tablespoons butter
2 medium zucchini squash, cut into julienne strips
1 sweet red pepper, cut into julienne strips
1 green pepper, cut into julienne strips
1 yellow pepper, cut into julienne strips
1/2 teaspoon seasoned salt
Dash pepper

FALL GARDEN MEDLEY

I like to make this recipe in the fall and winter for special occasions because it's very colorful, tasty and healthy. It's a hearty side that complements many different meat dishes. -Krystine Kercher, Lincoln, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 5h20m

Yield 8 servings.

Number Of Ingredients 10

Fall Garden Medley image

Steps:

Place the carrots, beets, sweet potatoes, onions and water in a greased 3-qt. slow cooker. Sprinkle with salt, pepper and thyme. Drizzle with olive oil. Cover and cook on low for 5-6 hours or until tender. , Stir vegetables and sprinkle with parsley if desired.

Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 633mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

4 large carrots, cut into 1-1/2-inch pieces
3 fresh beets, peeled and cut into 1-1/2-inch pieces.
2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, peeled and quartered
1/2 cup water
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 tablespoon olive oil
Fresh parsley or dried parsley flakes, optional

PERFECT GARDEN SALAD

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Perfect Garden Salad image

Steps:

Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

Ingredients

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

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Garden Medley Salad Recipes

FRESH GARDEN MEDLEY

Kim Wenzel of Jefferson, Oregon tosses sauteed carrots, red pepper, zucchini and yellow squash with seasonings and dressing for a side dish filled with fresh flavors. "This combination is not only tasty and nutritious, its bright colors give it great eye-appeal," she says.

GARDEN MEDLEY SALAD

A homemade caraway vinaigrette transforms 4 basic veggies into a sensational salad!

FRUIT MEDLEY SALAD

VEGETABLE SALAD MEDLEY

I like to take this salad to potlucks because it feeds a lot of people, and it's so easy to make. It's best when made a day ahead so the flavors can blend.

GARDEN MEDLEY

Just a few simple seasonings are all that's needed to dress up these fresh vegetables. For the best flavor, saute them just until crisp-tender.

FALL GARDEN MEDLEY

I like to make this recipe in the fall and winter for special occasions because it's very colorful, tasty and healthy. It's a hearty side that complements many different meat dishes. -Krystine Kercher, Lincoln, Nebraska

PERFECT GARDEN SALAD

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