Fresh Vegetable Salad Recipes

VEGETABLE SALAD RECIPE

Steps:

• Wash all the vegetables thoroughly under running water. Wipe them dry.
• Optional - If using cabbage, shred it and add to hot boiling water. Leave for 2 minutes. Remove and add them to cold water and rinse well. Spread it in the colander and set aside to drain completely.
• Optional - If you want to reduce the pungency in onions, cut the onion to quarters and soak in water for 20 minutes. Or chop it and soak in some lemon juice for 20 minutes.
• Peel and chop the other vegetables to bite sized pieces. Grate beetroot and carrots. Add them to a large serving bowl.
• Deseed the green chilies or crush black pepper and set aside.
• Add all the prepared vegetables, mint and coriander leaves to the bowl. When you are ready to serve the salad, add salt, lemon juice and black pepper. Toss them well. Lastly sprinkle oil and toss.
• Garnish with seeds or nuts. Serve vegetable salad immediately with any meal.

BEST SALAD RECIPES: EASY GREEK SALAD

Steps:

• In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
• On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

MARINATED FRESH VEGETABLE SALAD

Steps:

• In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.

MARINATED VEGETABLE SALAD

Steps:

• For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it's too tart for your tastes.)
• Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

FRESH VEGETABLE SALAD

Steps:

• Toss vegetables in a large salad bowl. In a small bowl, combine mayonnaise, sugar and Parmesan cheese; pour over vegetables and toss to coat. Cover and chill. Sprinkle with bacon just before serving.

FRESH VEGETABLE SALAD

Steps:

• Mix together the first 6 ingredients in a large serving bowl.
• In a krudit jar, add the olive oil, parsley, vinegar, salt, ground mustard, pepper, and garlic.
• Put on tight fitting lid; shake vigorously to combine ingredients.
• Pour over salad and toss to coat.
• Cover and refrigerate for at least 2 hours and up to 8 hours.
• Serve with a slotted spoon.
• Add salt and pepper to taste.

FRESH VEGETABLE SALAD

Steps:

• Mix all ingredients in large bowl. Refrigerate several hours or until chilled.

FRESH VEGETABLE SALAD

Steps:

• Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
• Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.