Rainbow Veggie Salad Recipes
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
RAINBOW VEGGIE SALAD
Every salad should be colorful and crunchy like this one with its bright tomatoes, carrots, peppers and sassy spring mix. Toss with your best dressing. -Liz Bellville, Jacksonville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place cucumber, carrots, tomatoes, olives, celery, sweet peppers, onion, garlic salt and pepper in a large bowl; toss to combine., Just before serving, add salad greens. Drizzle with dressing and toss gently to combine.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 232mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
RAINBOW VEGGIE SALAD
Crunchy fresh vegetables, cooked ham, a quick mayo dressing with subtle seasonings and lemon--this pasta salad is tops without a lot of cooking.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
- Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix dressing ingredients until well blended.
- Gently stir cooled cooked pasta into salad. Pour dressing over salad; stir gently to coat. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 280, Carbohydrate 26 g, Cholesterol 35 mg, Fat 2, Fiber 3 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 6 g, TransFat 0 g
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