Make Ahead Veggie Salad Recipes
BEST SALAD RECIPES: EASY GREEK SALAD
One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!
Provided by Jeanine Donofrio
Categories Salad
Time 15m
Number Of Ingredients 14
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.
MAKE-AHEAD VEGGIE SALAD
Assemble this colorful mix of vegetables and let it soak up the sweet-and-sour dressing overnight. The next day, you'll be ready to go with a refreshing, delicious salad that tastes extraordinary! -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 30 servings (1/2 cup each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 10 ingredients. Place remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over vegetable mixture; toss to coat. Refrigerate, covered, 8 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
MAKE AHEAD VEGETABLE SALAD
From El Campo, Texas, Kathy Berndt shares this tangy salad that's chock-full of garden-fresh goodies. "Storing it in the fridge overnight helps blend the flavors," she explains.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tomatoes, green pepper, onion and cucumber; set aside. In a saucepan, combine the remaining ingredients. Bring to a boil; boil for 1 minute. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 38 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
MARINATED VEGETABLE SALAD
Marinated Vegetable Salad is a healthy, make-ahead salad recipe highlighting crunchy summer vegetables. Quick, easy, and fresh!
Provided by Iowa Girl Eats
Categories 20 minute meal, 30 minute meal, appetizer, kid friendly, light and healthy, salad, side dish
Yield serves 8-10
Number Of Ingredients 12
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.
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- Dressing. Putting dressing in your jar first is crucial. This will guarantee that your salad does not get soggy and that when poured out onto a plate, the dressing is the last thing to get drizzled.
- Grains and Protein. Grains and proteins come next in your mason jar layer. This layer is the “meat” of the salad. For proteins, try adding cubed tofu or tempeh.
- Veggies. The sky’s the limit with what vegetables you can add to your mason jar salad. Layering your vegetables after the protein, but before the greens, make it so the vegetables with be nicely mixed in once eating.
- Nuts, Seeds, Fruit. These are the fixings that you want to stay dry just before you eat your salad. Nuts, seeds and dried fruit can add crunchiness and more complex texture.
- Greens. It wouldn’t be a true salad without greens, would it?! Putting your greens in last ensures your lettuce is dry until eaten, and when dumped out your lettuce is the bottom of your salad.
HEALTHY ORZO SALAD RECIPE - VEGETAIRAN AND MAKE-AHEAD
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5/5 (3)Total Time 18 minsCategory Salad, Side DishCalories 252 per serving
- Bring a large pot of water to a boil. Add 1.5 cups dry orzo pasta and a pinch of salt and cook for 8 minutes or until al dente. Drain and rinse with cold water (I do this using a fine mesh sieve, easy peasy!) to halt the cooking process. Add pasta to a large bowl and set aside.
- I paired this salad with fresh cilantro and my go-to cilantro lime dressing. Not a fan of cilantro? Skip it entirely and opt for the Italian dressing recipe above! To make the dressing, combine ingredients in a lidded jar and shake vigorously to emulsify. Allow to sit while you toss together your salad, then shake again before serving.
- Add all your veggies to the orzo with the dressing and mix well. Salad may be enjoyed right away (room temperature) or chilled briefly before serving. Both options are delicious!
MAKE-AHEAD VEGAN LUNCH BOWLS - DETOXINISTA
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- Drain the quinoa and transfer it to a saucepan over high heat with 4 cups of fresh water. Bring it to a boil, then lower the heat to a simmer and cover to cook until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff with a fork and set aside.
- While the quinoa is cooking, chop the vegetables and prepare the dressing. I like to store each vegetable individually in its own glass container in my fridge, because then they can double as salad toppings each night. (In that case you may want to double the amount of veggies you chop so that you don't run out during the week!) You might also want to roast your vegetables for variety, such as roasted red onions, zucchini, or beets. The options really are endless.
- To prepare the dressing, add all of the dressing ingredients to a blender and blend until completely smooth. (Or whisk them together in a mason jar.) Do be sure to use raw tahini, as the toasted one that is more commonly found in stores tastes much stronger and more bitter to me. The final result should taste closer to Italian dressing!
- Once everything is chopped, blended, and cooked, all you need to do is assemble your bowl. I like to start with about 1/2 to 3/4 cup of cooked quinoa, 2 to 3 cups of leafy greens (I used arugula this week), and then a handful of each of your favorite chopped toppings. Drizzle the top generously with your favorite dressing and enjoy.
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