Summer Vegetable Salad Recipes
SUMMER VEGGIE SALAD
This is my favorite summer salad to take to picnics and makes the best of summer-time vegetables. Add chopped grilled chicken and take it from a hearty salad into an entree.
Provided by Lisa Striffler
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob.
- Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.
- Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 34.4 g, Fat 15.5 g, Fiber 10.6 g, Protein 7.7 g, SaturatedFat 2.2 g, Sodium 228.2 mg, Sugar 3.8 g
SUMMER VEGETABLE SALAD
THIS SALAD is not only delicious, it helped our family weather the Depression. I still remember lining up with Papa to receive dried beans and a 10-pound sack of yellow cornmeal. We used the cornmeal to make polenta. Mother made this salad with vegetables from the garden, and it really tasted good with the polenta. -Rudy Mancini, Calistoga, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the vinegar, oil, garlic, salt, pepper and sugar if desired. Add remaining ingredients and toss gently. Cover and chill for at least 1 hour.
Nutrition Facts : Calories 131 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 200mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
SUMMER VEGETABLE SALAD
This simple salad is seasoned with nothing more than salt, pepper and a drizzle of olive oil. Made with fresh summer produce, it allows the vegetables' flavor and sweetness to shine through, needing little adornment. But you can also dress the salad with oil and vinegar and garnish with some meaty anchovy fillets, or use an anchovy vinaigrette (see note); these are just as delicious spooned over large spicy arugula leaves. Halved nine-minute eggs would be another nice accompaniment.
Provided by David Tanis
Categories brunch, lunch, beans, salads and dressings, vegetables, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the shelling beans in a pot with water just to cover. Add 1 tablespoon olive oil, a good pinch of salt and herb sprig. Bring to a boil, then reduce to a gentle simmer for about 30 minutes, until beans are tender. Remove from heat, but let beans remain in their broth to stay moist.
- Meanwhile, bring a pot of well-salted water to a boil. Add the Romano beans and cook for 2 to 3 minutes, leaving them slightly al dente. Drain and spread the beans out on a large plate to cool.
- Cut eggplant crosswise into 1/2-inch slices. Paint each slice lightly with olive oil on both sides, then season with salt and pepper on both sides.
- On a hot grill, under a hot broiler, or in a dry cast-iron skillet over medium-high heat, cook eggplant slices, in batches, for about 3 minutes per side until softened and lightly browned. With a spatula, transfer slices to a platter in one layer to cool.
- To assemble the salad, drain the shelling beans (save broth for another use), discarding herb sprig, and place in a wide, deep platter or salad bowl. Season lightly with salt and pepper and a tablespoon of olive oil.
- Season the Romano beans and tomatoes lightly with salt and pepper and a tablespoon of olive oil.
- Top shelling beans with Romano beans and tomatoes and toss briefly. Tuck grilled eggplant slices here and there. Garnish with basil leaves and anchovy fillets, if using. Drizzle with vinaigrette, if using. Serve at room temperature.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 630 milligrams, Sugar 8 grams
GARDEN FRESH SUMMER VEGETABLE SALAD
"We're always looking for ways to use our garden produce in the summer, and this salad is great because you can use whatever vegetables you have on hand. You'll love the dill dressing,."-Mari Roseberry, Dunning, Nebraska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a small bowl, whisk the remaining ingredients. Pour over vegetables and toss to coat. , Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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