Veggie Confetti Salad Recipes

TANGY CILANTRO LIME CONFETTI SALAD

I love standout salads that burst with flavor-the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. -Jasey McBurnett, Rock Springs, Wyoming

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings

Number Of Ingredients 14

Tangy Cilantro Lime Confetti Salad image

Steps:

Place the first 5 ingredients in a large bowl. Place dressing ingredients in a blender; cover and process until creamy and light in color. Pour over vegetable mixture; toss to coat. Refrigerate, covered, up to 3 hours.

Nutrition Facts : Calories 187 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 526mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic exchanges

Ingredients

2 medium sweet orange peppers, chopped
2 medium ripe avocados, peeled and cubed
1 container (10-1/2 ounces) cherry tomatoes, halved
1 cup fresh or frozen corn, thawed
1/2 medium red onion, finely chopped
DRESSING:
1/4 cup seasoned rice vinegar
3 tablespoons lime juice
2 tablespoons olive oil
1/2 cup fresh cilantro leaves
2 garlic cloves, halved
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon pepper

VEGETABLE CONFETTI

A quick, colorful salad that can be made a day in advance.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 4

Number Of Ingredients 5

Vegetable Confetti image

Steps:

Mix all ingredients in glass or plastic bowl. Refrigerate any remaining salad no longer than 48 hours.

Nutrition Facts : Calories 25, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg

Ingredients

2 medium carrots, shredded (1 1/2 cups)
1 medium bell pepper, chopped (1 cup)
1 small zucchini, shredded (1 cup)
1/4 cup fat-free Italian dressing
1/4 teaspoon pepper

CONFETTI SALAD

I received this recipe from my mom's friend, Paula. I bring it to a lot of pot lucks, and I always get requests for the recipe. Cucumber should be European kind. You can use yellow pepper instead of orange, and other beans instead of the cannellini. Cooking time=min marinating time I use fresh dill. Seasoned salt is to taste - there was no measurement in the recipe, so I guessed 1tsp. Also, when I first tried this salad, I believe it had white wine or rice wine vinegar - the taste was subtle, not as strong as cider vinegar. DO NOT use olive oil.

Provided by WorkingMom2three

Categories Vegetable

Time 2h30m

Yield 12 1/2 cup serv, 8 serving(s)

Number Of Ingredients 12

Confetti Salad image

Steps:

Salad:.
Dice all vegetables, and halve cherry (or grape) tomatoes. Cover with dressing.
Dressing:.
Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.

Ingredients

1/2 medium seedless European cucumber
3/4 medium red pepper
1/2 cup yellow pepper (or orange)
1/2 cup vidalia onions or 1/2 cup sweet onion
1 1/2 cups grape tomatoes (or cherry)
10 ounces canned cannellini beans, drained and rinsed
1 celery rib
1/3 cup vinegar (rice or white wine or cider)
1/3 cup vegetable oil
1/4 cup sugar
1 teaspoon Lawry's Seasoned Salt
2 teaspoons dried dill weed

VEGGIE CONFETTI SALAD

This is my variation of a corn salad I had from a catered golf scramble here in The Villages. The dish I had tasted had mayonnaise and was delicious. I love Marzetti's Original Slaw dressing so I made this variation of vegetables and titled it Veggie Confetti because it's party pretty!

Provided by Ann Lombardi

Categories Vegetables

Time 10m

Number Of Ingredients 11

Veggie Confetti Salad image

Steps:

1. Rinse off the seasoned black beans or use plain black beans. This is important so that the sauce won't be dark. I only had seasoned on hand when I made this recipe so rinse the seasoning off of the seasoned beans.
2. Place the drained corn and drained beans into a large mixing bowl.
3. Chop up a small red onion into small pieces and put into the bowl. Be sure not to over power the salad with onion.
4. Peel and deseed the cucumber and chop it into small pieces and put into the bowl.
5. Peel and deseed the avocado, chop it up into small pieces and put into the bowl.
6. Deseed the small red, orange, and yellow peppers, chop them up into small pieces and put into the bowl.
7. Add approximately 1 teaspoon of celery seed.
8. Add salt and pepper to taste.
9. Add 2 tablespoons of Marzetti's Original Slaw Dressing.
10. Marinate overnight and serve. Presto!

Ingredients

1 can(s) corn
1 can(s) black beans, canned
1 small red onion
1 cucumber
1 avocado
1 red pepper, small
1 orange pepper, small
1 yellow pepper, small
1 tsp celery seed
2 Tbsp marzetti's original slaw dressing
salt and pepper to taste

CONFETTI MACARONI SALAD

The bits of bright red and green in this easy macaroni salad remind me of fun confetti. The inspiration for the dish came from a recipe I found in a church cookbook when I was a young writer responsible for a newspaper's food section. -Renee Page, Rochelle, Illinois

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 11

Confetti Macaroni Salad image

Steps:

Cook macaroni according to package directions; drain. Rinse with cold water and drain well., In a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper. Add macaroni and remaining ingredients; toss to coat. Refrigerate, covered, 2 hours or until cold.

Nutrition Facts : Calories 243 calories, Fat 16g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 342mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

1 package (16 ounces) uncooked elbow macaroni
1-1/2 cups mayonnaise
3 tablespoons cider vinegar
1 tablespoon prepared mustard
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 medium sweet red pepper, chopped
1 celery rib, chopped
4 green onions, chopped
1 jar (4 ounces) diced pimientos, drained
3/4 teaspoon poppy seeds

JICAMA CONFETTI SALAD

This lovely salad is a crunchy and refreshing blend of jicama and colorful fresh vegetables that will light up a simple dinner. Jicama is a crunchy, slightly juicy vegetable that tastes like a cross between an apple and a raw potato. It is native to Mexico, and it is also prominent in Asian cuisine. It's just really tasty, to me!

Provided by Bibi

Categories Salad Vegetable Salad Recipes

Yield 6

Number Of Ingredients 17

Jicama Confetti Salad image

Steps:

Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.4 g, Fat 11.2 g, Fiber 6.3 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 307 mg, Sugar 8 g

Ingredients

4 cups thinly sliced jicama
2 thin slices red onion
½ cup carrot strips
½ cup red bell pepper strips
1 stalk celery, cut into matchsticks
1 green onion, thinly sliced
2 teaspoons white sugar
4 tablespoons rice wine vinegar
3 tablespoons avocado oil
4 teaspoons fish sauce
2 teaspoons honey
½ medium lime, juiced
½ teaspoon Sriracha hot sauce, or to taste
salt and ground black pepper to taste
½ cup sliced almonds
¼ cup minced cilantro
1 tablespoon cilantro leaves

CONFETTI COLESLAW

Provided by Food Network Kitchen

Categories side-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 13

Confetti Coleslaw image

Steps:

For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

Ingredients

1 small head red cabbage (about 1 3/4 pounds)
1 bunch medium carrots, peeled (about 5)
2 tablespoons kosher salt
2 Granny Smith apples
6 scallions (white and green parts), sliced
1 bunch watercress
3 tablespoons cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon celery seeds or 2 teaspoons caraway seeds
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil

VEGETABLE CONFETTI SALAD

No lettuce required for this gorgeous vegetable salad-which lives up to its name with a colorful collection of carrots, squash, peppers and zucchini.

Provided by My Food and Family

Categories Home

Time 25m

Yield 14 servings, 1/2 cup each

Number Of Ingredients 5

Vegetable Confetti Salad image

Steps:

Combine ingredients.

Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

Ingredients

2 zucchini, cut into thin matchlike sticks
2 yellow squash, cut into thin matchlike sticks
2 carrots, shredded
1 red pepper, finely chopped
3/4 cup prepared GOOD SEASONS Italian Dressing Mix

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Veggie Confetti Salad Recipes

TANGY CILANTRO LIME CONFETTI SALAD

I love standout salads that burst with flavor-the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. -Jasey McBurnett, Rock Springs, Wyoming

VEGETABLE CONFETTI

A quick, colorful salad that can be made a day in advance.

CONFETTI SALAD

VEGGIE CONFETTI SALAD

This is my variation of a corn salad I had from a catered golf scramble here in The Villages. The dish I had tasted had mayonnaise and was delicious. I love Marzetti's Original Slaw dressing so I made this variation of vegetables and titled it Veggie Confetti because it's party pretty!

CONFETTI MACARONI SALAD

The bits of bright red and green in this easy macaroni salad remind me of fun confetti. The inspiration for the dish came from a recipe I found in a church cookbook when I was a young writer responsible for a newspaper's food section. -Renee Page, Rochelle, Illinois

JICAMA CONFETTI SALAD

CONFETTI COLESLAW

VEGETABLE CONFETTI SALAD

No lettuce required for this gorgeous vegetable salad-which lives up to its name with a colorful collection of carrots, squash, peppers and zucchini.

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