Best Chopped Summer Vegetable Salad Zaataryogurt Recipes

ALEXIS'S CHOPPED VEGETABLE SALAD

Alexis's Chopped Vegetable Salad image

This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.

Provided by Martha Stewart

Number Of Ingredients 15

Ingredients

Coarse salt
2 ears corn
Pinch of sugar
1/2 pound green beans, trimmed and cut into 1/4-inch pieces
1/2 pound wax beans, trimmed and cut into 1/4-inch pieces
4 plum tomatoes, seeded and cut into 1/4-inch pieces
1 small red bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small yellow bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small red onion, cut into 1/4-inch pieces
1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
3/4 cup cilantro leaves
1 medium jalapeno pepper, seeded, deveined, and finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon freshly ground pepper

Steps:

Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

CHOPPED VEGETABLE SALAD

Chopped Vegetable Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 teaspoon dry English mustard dissolved in 1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/3 cup pure olive oil
2 tablespoons prepared chili sauce
2 tablespoons finely chopped watercress leaves
2 tablespoons chopped cooked bacon
1/2 cup each diced carrot, celery, fresh-cooked beets, red peppers, yellow peppers, cucumbers, and tomatoes
1 small Bibb lettuce, washed, dried, and torn into bite-size pieces
1 1/2 cups shredded iceberg lettuce

Steps:

In the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt pepper. Pulse the mixture together briefly. Then add the vinegar a little at a time. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion. At this point, the dressing can be refrigerated for up to 1 week. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic "21" Lorenzo Dressing.
Put the remaining salad ingredients in a large bowl and toss with the dressing.

GARDEN FRESH SUMMER VEGETABLE SALAD

Garden Fresh Summer Vegetable Salad image

"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

Ingredients

1 cup fresh cauliflowerets
1 cup fresh baby carrots
1 cup sliced red onion
1 cup halved grape tomatoes
1 cup chopped zucchini
3 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon garlic powder
1/4 teaspoon pepper

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

SUMMER VEGGIE SALAD

Summer Veggie Salad image

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

Ingredients

5 ears corn, husked
1 (15 ounce) can black beans, rinsed and drained
2 avocados, diced
1 bunch fresh cilantro, roughly chopped
1 pint cherry tomatoes, halved
¼ large red onion, thinly sliced
1 jalapeno pepper, seeded and chopped
¼ cup olive oil
2 limes, zested and juiced

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

CHOPPED SUMMER SALAD

Chopped Summer Salad image

This is the perfect, crunchy salad for warm nights.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

2 large heads endive, sliced lengthwise into quarters
1 large Kirby cucumber, peeled, seeded, and cut into 1/2-inch chunks
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
3/4 cups baby cherry red and yellow tomatoes
1/2 red bell pepper, seeded and cut into 1-inch-long matchsticks
1 tablespoon raspberry or white balsamic vinegar
1 tablespoon freshly squeezed lemon juice (1/2 lemon)
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Steps:

Slice endive into 1/2-inch-thick pieces, and transfer to a large bowl. Add cucumber, parsley, mint, cilantro, tomatoes, and red pepper.
In a medium bowl, whisk together vinegar and lemon juice. Season with salt and black pepper. Whisk in olive oil until combined.
Pour dressing over salad, and toss to combine. Serve salad over a dish of herbed veal chops.