Best 12 Garden Vegetable Salad Recipes

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Immerse yourself in a symphony of flavors with our delightful Garden Vegetable Salad, where nature's bounty meets culinary artistry. This refreshing and vibrant salad showcases a medley of crisp and colorful vegetables, each contributing its unique texture and taste. From the refreshing crunch of cucumbers and bell peppers to the juicy sweetness of tomatoes and the earthy notes of mushrooms, every bite is a celebration of fresh produce. Topped with a tangy and aromatic lemon-herb vinaigrette, this salad is a symphony of flavors that will awaken your taste buds and leave you craving more.

In addition to the classic Garden Vegetable Salad, this article offers a delectable collection of salad recipes that cater to diverse tastes and preferences. Embark on a culinary journey with the Mediterranean Salad, a vibrant fusion of fresh vegetables, feta cheese, and a zesty lemon-oregano dressing. Experience the bold and smoky flavors of the Roasted Vegetable Salad, where roasted vegetables are tossed in a smoky paprika vinaigrette. For a touch of Asian inspiration, try the Asian Slaw, a colorful blend of vegetables dressed in a sweet and tangy Asian-inspired dressing. And for those who love a hearty and protein-packed salad, the Grilled Chicken Salad combines tender grilled chicken with an assortment of fresh vegetables and a creamy Caesar dressing.

Let's cook with our recipes!

GARDEN VEGETABLE SALAD



Garden Vegetable Salad image

MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1 small tomato, sliced
1/3 cup sliced green pepper
1/3 cup sliced celery
1/3 cup sliced green onions with tops
1/2 teaspoon chopped fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts :

GARDEN VEGETABLE PASTA SALAD



Garden Vegetable Pasta Salad image

My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese. -Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 26 servings (3/4 cup each).

Number Of Ingredients 23

1 pound fusilli or pasta of your choice
2 medium eggplant
2 medium zucchini
2 medium yellow summer squash
1 large red onion, cut into 1/2-inch slices
1 medium sweet red pepper, cut in half and seeds removed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped
1-1/2 cups (6 ounces) crumbled feta cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 tablespoons minced fresh parsley
PARMESAN VINAIGRETTE:
3/4 cup olive oil
1/3 cup grated Parmesan cheese
1/3 cup white wine vinegar
3 tablespoons lemon juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside., Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes., Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 185 calories, Fat 11g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 262mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

FRESH GARDEN VEGETABLE SALAD



Fresh Garden Vegetable Salad image

When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. -Ramona Sailor of Buhl, Idaho

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

6 medium tomatoes, quartered
1 medium green pepper, julienned
1 medium onion, sliced and separated into rings
1/3 cup cider vinegar
1/4 cup sugar
1-1/2 teaspoons celery seed
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1 large cucumber, peeled and sliced

Steps:

  • In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.

Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

VEGETABLE GARDEN PASTA SALAD



Vegetable Garden Pasta Salad image

Fresh produce is showcased in this salad. My husband, Richard, is not too crazy about plain vegetables, so I came up with this colorful salad. He loves it, and so does our son.-Rhonda Knight, Hecker, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups uncooked spiral pasta
1 cup fresh broccoli florets
1/4 cup sliced carrots
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup sliced zucchini
1/2 cup ranch salad dressing
1 tablespoon Dijon mustard

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini. , Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 239 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD



Greek Chicken, Garden Vegetable and Spring Mix Salad image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 15

1 pound boneless, skinless chicken breast halves
Olive oil
Salt and ground black pepper, to taste
1 pkg. (8 oz.) DOLE® Extra Veggie™ with Garden Vegetables
1 cup canned garbanzo beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup whole ripe pitted olives
1/2 cup thinly sliced DOLE Red Onion
Greek Vinaigrette, recipe follows
1/4 to 1/3 cup crumbled feta cheese
Greek Vinaigrette:
1/2 cup olive oil
1/4 cup white wine vinegar
2 teaspoons grated lemon peel
1 teaspoon dried oregano crushed

Steps:

  • Preheat oven to 375 degrees F.
  • Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips.
  • Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese.
  • Greek Vinaigrette:
  • Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup.

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

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

GARDEN VEGETABLE SALAD



Garden Vegetable Salad image

Make and share this Garden Vegetable Salad recipe from Food.com.

Provided by olivegreen17

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (10 ounce) bag mixed salad greens (or buy greens seperately)
1 small red bell pepper, sliced (or green)
1 small zucchini, sliced
1/2 cup red onion, sliced
1/2 cup pitted ripe olives, drained (optional)
1/2 cup radish, sliced
1 small carrot, diced
1 small celery, diced
cherry tomatoes
1/2 cup cheddar cheese
3/4 cup olive oil and vinegar dressing

Steps:

  • Wash vegetables thoroughly with warm water.
  • Slice and dice vegetables however you wish and drain olives.
  • Toss sald greens with vegetables and olives in large bowl.
  • Add dressing; mix until salad is well coated.
  • Top with chedder cheese.
  • Enjoy!

Nutrition Facts : Calories 302.7, Fat 29.4, SaturatedFat 7.5, Cholesterol 14.8, Sodium 109.8, Carbohydrate 7.3, Fiber 1.6, Sugar 4.4, Protein 4.5

GARDEN VEGETABLE COLD PASTA SALAD



GARDEN VEGETABLE COLD PASTA SALAD image

Categories     Pasta     Buffet     Healthy

Yield 6 bowls

Number Of Ingredients 15

1 lb. Pasta (mezzi rigatoni)
1 Yellow or Orange Pepper cut bitesized
1 Red Onion sliced thinly
6-7 Cloves Garlic minced
2-3 Hard Boiled Eggs, cut up
3-4 Radishes, sliced
1 can Lg. Black Olives,sliced
7 Cooked, Sliced Ital. Sausage
1 pt. Grape Tomatoes
1 reg. jar Roasted Red Pepper, cut up in pieces
Handful (1/2 C.)Basil chopped
Handful (1/2 C.)Parsley chopped
Crushed Red Pepper Flakes to taste
Good Quality Extra Virgin Olive Oil
Large Handful Parmesan or Romano Cheese

Steps:

  • Cook pasta al dente and drain. Add and mix some olive oil to coat the pasta and all the garlic and toss. Add all other ingredients (saving parsley and basil for last) Add additional olive oil and parmesan/romano to taste. Cover and chill til serving. Good to use at parties, for a dinner accompanied with a salad, and for a lunch dish. To keep this a vegetarian dish simply omit the italian sausage.

GARDEN VEGETABLE CHOPPED SALAD



Garden Vegetable Chopped Salad image

Make and share this Garden Vegetable Chopped Salad recipe from Food.com.

Provided by nicoleingermantown

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

6 cups chopped romaine lettuce
1 cup chopped broccoli
1/2 cup matchstick-cut or shredded carrot
1/2 cup kraft light ranch dressing
1/2 cup kraft 2% milk shredded cheddar cheese
3 slices oscar mayer center cut bacon, cooked, crumbled

Steps:

  • TOSS lettuce with broccoli, carrots and dressing.
  • TOP with cheese and bacon.

Nutrition Facts : Calories 205.4, Fat 18.8, SaturatedFat 5.3, Cholesterol 23, Sodium 359.4, Carbohydrate 4.5, Fiber 1.7, Sugar 2.1, Protein 5

GARDEN VEGETABLE LENTIL SALAD



Garden Vegetable Lentil Salad image

Healthy Vegetarian Salad. Perfect for using up your garden veggies. From Plan B Organic Farm. Recipe must be chilled for atleast over night.

Provided by FrVanilla

Categories     Vegetable

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups cooked lentils
2 tablespoons olive oil
1/2 small red onion, finely chopped
1 large yellow pepper, finely chopped
1 jalapeno, seeded and finely chopped
2 carrots, finely chopped
3 garlic cloves, minced
1 cup fresh peas
2 tablespoons lemon juice
2 teaspoons ground cumin
1/4 teaspoon salt
1/8-1/4 teaspoon cayenne pepper
1/2 cup of fresh mint or 1/2 cup fresh coriander, chopped

Steps:

  • Place lentils in a large salad bowl.
  • Heat 1 tablespoon oil in a large frying pan set over medium heat. Add onion, carrots and garlic. Sauté, stirring occasionally, until onion is softened, about 5 minutes. Stir in jalapeño, pepper and peas. Sauté for another 2 minutes. Remove from heat and add to lentils.
  • In a bowl, whisk 1 tablespoon oil with lemon juice, cumin, salt and cayenne, if using. Stir into salad. Taste and add more salt, if needed.
  • If making ahead, cover and refrigerate up to 2 days, then add fresh herbs, if using, just before serving.

GARDEN VEGETABLE BASIL SALAD



Garden vegetable basil salad image

Everything in the garden can be added to this simple recipe. A great way to enjoy the bounties of produce! I was looking for a way to use some of my over abundant basil. The basil makes it different with so many recipes calling for parsley. A great tasting combination!

Provided by Deb Crane

Categories     Other Salads

Number Of Ingredients 10

1 lb fresh green beans, snipped
1 ripe tomato, peeled and cut into wedges
1 small cucumber, sliced or diced
4 green onions, chopped
1/2 c fresh basil leaves, slivered (or 2 tablespoons dried)
2 Tbsp dijon mustard
1/3 c balsamic vinegar
1 tsp sugar
1/2 c virgin olive oil
1 dresh corn on the cob, cut from the cob

Steps:

  • 1. You can use any veges you like with this. This recipe was what I had on hand. Get creative with it and add everything you like!
  • 2. Blanch the green beans until tender crisp.
  • 3. Add all veges and basil together and toss to mix.
  • 4. FOR THE DRESSING/MARINADE: Whisk together, mustard,vinegar and sugar. Add oil slowly, whisking until slightly thickened and well blended. Pour over veges and toss to coat well. Seal ans refrigerate until serving time.

GARDEN VEGETABLE POTATO SALAD



Garden Vegetable Potato Salad image

Adding crispy veggies was all it took to transform an old standby into a sensational new potato salad for Lucy Meyring. "This dish tastes like it's fresh from the garden," she jots from Walden, Colorado, "and, at our house, it often is! The dressing I developed gives the salad a nice zip, too."-Lucy Meyring, Walden, Colorado

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings

Number Of Ingredients 12

1/2 pound fresh green beans, cut into 1-inch pieces
2 medium carrots, sliced 1/8 inch thick
1 medium zucchini, sliced 1/4 inch thick
6 medium potatoes (about 2 pounds), cooked and peeled
1/3 cup mayonnaise
1/3 cup plain yogurt
1 tablespoon lemon juice
1/2 cup finely chopped onion
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large kettle, parboil beans and carrots for 5 minutes. Add zucchini and cook for 2 minutes; drain and rinse in cold water. Cool; transfer to a large bowl. Cut potatoes into 1/2-in. cubes; add to vegetables. In a small bowl, combine remaining ingredients. pour over salad and toss to coat. Cover and chill for at least 1 hour before serving.

Nutrition Facts :

Tips:

  • To ensure the freshest salad, use vegetables that are in season and at their peak flavor.
  • Wash all vegetables thoroughly before using them.
  • Use a variety of colors and textures of vegetables to create a visually appealing salad.
  • If you are using a dressing, be sure to toss the salad gently to evenly coat the vegetables.
  • Serve the salad immediately or chill it for later.

Conclusion:

A garden vegetable salad is a healthy, refreshing, and delicious way to enjoy the bounty of your garden. With so many different variations, there is sure to be a garden vegetable salad that everyone will enjoy. So next time you have a bountiful harvest, be sure to give one of these recipes a try!

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