VEGGIE SPIRAL SALAD
My husband and son detested pasta salad before I came up with this one. But there were no leftovers the very first time I served this-now it's a summertime family favorite! Filled with fresh, crunchy radishes and celery, juicy tomatoes and cucumbers, this nutritious recipe is one to try with your gang. -Melody Loyd, Parowan, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture., In a bowl, whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate.
Nutrition Facts : Calories 186 calories, Fat 10g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 356mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
VEGGIE SPIRALS PASTA SALAD
Make and share this Veggie Spirals Pasta Salad recipe from Food.com.
Provided by Abbs lt3
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine pasta, green pepper, red pepper, yellow pepper, onion, and scallions. Gently toss to mix. Pour Ranch dressing over pasta.
- Toss gently to coat; serve chilled.
Nutrition Facts : Calories 487.3, Fat 24.6, SaturatedFat 3.8, Cholesterol 12.2, Sodium 436.9, Carbohydrate 56.5, Fiber 4, Sugar 5.8, Protein 10
COLORFUL VEGGIE PASTA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.
- Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.
- Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.
- Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.
SPRING VEGETABLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1/4 cup olive oil. Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/4 red onion; add to the bowl along with 6 cups torn lettuce and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.
SPIRALIZED APPLE SALAD
Let the spiralizer do all the work for you and then enjoy a fresh, crisp, crunchy apple salad with a mild vinaigrette dressing that comes together in minutes. You can use whatever apples you like just as long as they're fresh and have a firm texture. To keep the apples crisp, add the vinaigrette dressing right before serving.
Provided by lutzflcat
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 18m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk olive oil, white balsamic vinegar, Dijon mustard, and honey in a small bowl to make dressing.
- Cut Granny Smith and Red Delicious apples into noodles using a spiralizer fitted with the large shredding blade.
- Place apple noodles in a large bowl and toss with lime juice to keep them from turning brown. Pour in dressing; mix gently until salad is combined.
- Place pine nuts in a small skillet over medium-low heat. Toast pine nuts, shaking often, until golden brown, about 5 minutes. Sprinkle pine nuts over salad.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 17.1 g, Fat 7.9 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 1.1 g, Sodium 96.9 mg, Sugar 13.4 g
VEGGIE SPIRAL PIE WITH SPICED TOMATO SAUCE & CHOPPED SALAD
Rice, feta and spinach make the filling for a savoury twist on the Moroccan dish M'hanncha - perfect for entertaining outdoors
Provided by Cassie Best
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 2h20m
Number Of Ingredients 32
Steps:
- Heat a large saucepan, tip in the cumin and coriander seeds and toast for a few mins until you can smell their fragrance and they turn a shade darker, then tip into a pestle and mortar. Add the oil to the pan, then tip in the onions and cook slowly until golden and caramelised - this will take 15-20 mins. Meanwhile, bring 2 pans of water to the boil. Add the lentils to 1 pan and cook for 20 mins. Put the rice and a pinch of salt in the other pan and cook for 5 mins (it should still have a little bite). Drain both pans, and leave the lentils and rice to steam-dry.
- Boil the kettle. Stir the garlic into the onions and cook for 1-2 mins over a low heat. Grind the whole spices in the pestle and mortar to a fine powder and add these to the onion mixture. Grate half of the nutmeg and add to the onions with the turmeric and allspice.
- Put the spinach in a colander in the sink, pour over a kettle of boiling water, then rinse under cold water. Use your hands to squeeze out as much liquid as possible. Finely chop the spinach and add to the onions with the herbs, lemon zest and juice and the rice, lentils and plenty of seasoning. Leave to cool before stirring through the feta.
- To assemble the pie, you'll need plenty of space on your work surface - about 1 metre. Unwrap the filo and cover with a damp tea towel. Have your bowls of melted butter and beaten egg to hand, as well as a pastry brush for each. Working quickly, lay 4 sheets of filo end to end, running along the length of your work surface, and butter each piece generously, overlapping each sheet by about 10cm. Top with another 4 sheets, butter well, then repeat with 3 final sheets of filo (save the last one to cover any cracks later on.)
- Spoon the rice filling down the centre of the filo, leaving 5cm free on either end. Brush the egg around the edges and tuck the ends in to cover the filling. Starting from one end, roll the filo over the filling, working your way along until you have a long filo sausage. From one end, start to coil the sausage back on itself - if the pastry cracks, patch it over the hole with your reserved piece of filo. When the coil is complete, slide onto a tray lined with baking parchment, brush the top with beaten egg and sprinkle over the sesame seeds. You can now cover it loosely with cling film and chill for up to 24 hrs.
- When you're ready to bake, heat oven to 200C/180C fan/gas 6. Place the pie on the middle shelf and bake for 45 mins until golden and crisp. Meanwhile, tip the ingredients for the tomato sauce into a pan, season and bubble for 30 mins until rich and thick.
- For the salad, halve the cucumber through the centre, then cut in half lengthways and chop into small cubes. Put in a bowl, add the remaining ingredients and season well. Set aside until ready to serve.
- Leave the pie to cool for 20 mins before serving with the sauce, salad and a large bowl of yogurt.
Nutrition Facts : Calories 545 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium
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