Vegetable Salad With Chimichurri Vinaigrette Recipes

VINAIGRETTE VEGGIE SALAD

Steps:

• In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.

SUMMER SQUASH PASTA SALAD WITH CHIMICHURRI VINAIGRETTE

Steps:

• For the chimichurri vinaigrette: With the motor running, drop the garlic cloves through the food chute of a food processor and pulse until minced. Remove the lid and add the parsley, olive oil, oregano, vinegar, lemon juice and crushed red pepper. Process until smooth. Add salt and pepper to taste. Set the vinaigrette aside.
• For the pasta salad: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 10 to 11 minutes, adding the zucchini and summer squash during the last 1 minute of cooking. Drain, then run under cold water to cool the pasta and squash. Drain again, then transfer the pasta and squash to a serving bowl.
• Add the tomatoes and vinaigrette. Add the feta and toss to combine. Season with salt and pepper and garnish with additional parsley.

VEGETABLE SALAD WITH CHIMICHURRI VINAIGRETTE

Steps:

• Preheat the Philips Airfryer to 360°F (182°C). Place the cauliflower florets in three separate bowls, one for each colour. Put the beets in a separate bowl. Season the cauliflower and beets with salt and pepper and drizzle all the vegetables lightly with olive oil. Toss to coat.
• Arrange the white cauliflower in a single layer in the fry basket and insert into the Airfryer. Cook for 8 minutes, stirring the cauliflower once halfway through. Transfer to a baking sheet to let cool. Repeat with yellow and purple cauliflower.
• Arrange the beets in a single layer in the fry basket and insert into the air fryer. Cook for 12 to 14 minutes until fork-tender, turning once halfway through. Transfer to a baking sheet to let cool.
• Coarsely chop the cilantro, parsley, and chives and place in a blender. Add the garlic, shallot, vinegar, lemon juice, and red pepper flakes. Turn the blender on high speed and, with the motor running, slowly add the olive oil. Purée until the mixture is smooth and emulsified. Season to taste with salt and pepper and add more lemon juice if desired.
• To assemble the salad, in a large serving bowl toss together the cauliflower and beets. Add the vinaigrette to taste and toss to coat the vegetables. Add the frisée and arugula, drizzle with a little more dressing and toss again to coat. Garnish with the radishes and mint and serve immediately.
• Tip: You won't need all of the dressing, but leftovers will keep in the refrigerator for a few days. Use it to dress your favourite salad or as a dip for crudités.