Quick Make Ahead Vegetable Salad Recipes

BEST SALAD RECIPES: EASY GREEK SALAD

Best Salad Recipes: Easy Greek Salad image

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

Ingredients

¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove (minced)
½ teaspoon dried oregano (more for sprinkling)
¼ teaspoon Dijon mustard
1 English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick)
1 green bell pepper (chopped into 1-inch pieces)
2 cups halved cherry tomatoes
5 ounces feta cheese (cut into ½ inch cubes)
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
⅓ cup fresh mint leaves
¼ teaspoon sea salt
Freshly ground black pepper

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 VEGETABLE SALAD

Make Ahead Vegetable Salad image

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

Ingredients

6 medium tomatoes, cut into eighths
1 medium green pepper, thinly sliced
1 medium red onion, thinly sliced
1 medium cucumber, thinly sliced
3/4 cup cider vinegar
1/4 cup water
2 tablespoon sugar
1-1/2 teaspoons celery salt
1-1/2 teaspoons mustard seed
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon pepper

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 image

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

Ingredients

2 cups cauliflower florets
2 cups cherry or grape tomatoes (~10oz)
2 cups chopped carrots (~4 medium carrots)
1 cucumber, seeded then chopped
1 bell pepper (any color,) seeded then chopped
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
2 Tablespoons minced shallots
4 teaspoons Dijon mustard
2 teaspoons Italian seasoning
2 cloves garlic, pressed or minced
salt and pepper

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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