Salad Recipes

Fall vegetable salad

Ingredients

  • 1 heart curly chicory 1
  • 1 heart escarole 1
  • 2 small heads radicchio or Belgian endive 2
  • 1 bunch watercress (or half 10 oz/284 g bag spinach), trimmed 1
  • 2/3 cup shredded Gruyere cheese 150 mL

Dressing

  • 1 tsp minced garlic
  • 3/4 tsp salt
  • 1/2 cup plain yogurt
  • 1/4 cup buttermilk
  • 4 tsp white wine vinegar
  • 1 tbsp olive oil
  • 1/2 tsp grainy mustard
  • 1/4 tsp pepper

Preparation

Separate leaves of chicory, escarole and radicchio. Break chicory and escarole leaves in two. Wrap each separately in toweling, place it in plastic bag and chill. For Dressing, crush garlic with salt; whisk in yogurt, buttermilk, vinegar, oil, mustard and pepper in small bowl. Chill at least for 4 hours to allow flavors to blend. Taste and adjust seasoning. Line large salad bowl with chicory and escarole. Arrange ring of radicchio inside, fill centre with watercress. Sprinkle cheese over chicory and escarole. Drizzle dressing over fall vegetable salad

Grilled Vegetable Salad with Feta and Mint

Ingredients

  • 1 red bell pepper cored and cut into 4 pieces
  • 1 eggplant (about 1 pound), cut across into 1/4-inch rounds
  • 1 medium onion, cut into 1/4-inch slices
  • 2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices
  • Olive oil cooking spray
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 1 cup grape tomatoes, halved
  • 1/4 cup chopped fresh mint
  • 1/2 cup crumbled feta cheese

Preparation

Arrange the vegetables in a single layer on a tray. Lightly spray both sides with olive oil cooking spray. Preheat a grill over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. Cut the vegetables into 1/2-inch pieces when cool enough to handle and transfer to a large bowl. Whisk together the olive oil, vinegar and oregano in small bowl. Pour over the vegetables and toss. Season with salt and pepper to taste. Gently stir in the tomatoes and mint. Sprinkle with the feta and serve grilled salad.

Grilled vegetable orzo salad

Ingredients

  • 8 oz. orzo (1-1/4 cups)
  • Vegetable oil for the grill
  • 2 small Italian eggplants (about 3/4 lb. total), sliced into 1/2-inch-thick rounds
  • 1 medium red bell pepper, quartered, stemmed, and seeded
  • 1/3 cup plus 2 Tbs. extra-virgin olive oil
  • 2 Tbs. red-wine vinegar
  • 1 Tbs. Dijon mustard
  • 1/2 small red onion, cut into small dice (about 2/3 cup)
  • 1/2 cup crumbled feta
  • 1/2 cup pitted, coarsely chopped Kalamata olives
  • 3 Tbs. chopped fresh oregano

Preparation

Bring about 2 qt. water and 1 Tbs. salt to a boil over high heat in a saucepan. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes. Drain pasta and pour it onto a rimmed baking sheet to cool evenly and quickly. Preheat a grill with all burners on high. Clean and oil the grate. Toss the eggplant and bell pepper with 2 Tbs. of the olive oil and a generous sprinkling of salt. Lay the vegetables on the grill and cook, with the grill covered, turning once, until cooked through and grill-marked, 2 to 3 minutes per side. Transfer to a cutting board. Allow the vegetables to cool slightly and then cut them into small dice. Whisk the vinegar with the mustard and a generous pinch of salt in a liquid measuring cup. Slowly whisk in the remaining 1/3 cup olive oil. When ready to serve, combine the orzo, grilled vegetables, onion, feta, olives, and oregano in a medium bowl. Pour on the dressing, toss well, and serve.

Vegetable rice salad

Ingredients

  • 1 c. uncooked brown rice
  • 1/2 c. chopped carrot
  • 1 c. cut fresh green beans
  • 1 c. frozen English peas
  • 1 cucumber, peeled and chopped
  • 1 med. size sweet red pepper, chopped
  • 1 lg. tomato, unpeeled and chopped
  • 1/3 c. unsalted sunflower kernels, toasted
  • 1 c. (4 oz.) shredded Monterey Jack cheese
  • 1/4 c. Italian reduced-calorie salad dressing
  • 3 tbsp. tarragon vinegar
  • 2 tbsp. olive oil
  • 1/4 to 1/2 tsp. freshly ground pepper
  • Lettuce leaves (optional)

Preparation

Cook the rice according to the package directions, omitting the salt and butter; chill. Combine carrot, beans, and peas in a medium saucepan, cover with water and cook 5 to 10 minutes or until crisp-tender. Drain and cool. Combine rice, carrot, beans, peas, cucumber, red pepper, tomato, sunflower kernels, and cheese in a large bowl. Combine salad dressing, vinegar, olive oil and ground pepper and stir well. Pour over salad and toss gently. Chill and serve on lettuce leaves.

Orzo vegetable salad

Ingredients

  • 4 qts. Water
  • 3 beef bouillon cubes
  • 2 c. orzo
  • 3 green onions, sliced
  • 1 c. sliced pitted black olives
  • 1 c. thinly sliced celery
  • 1/2 c. thinly sliced green pepper
  • 2 lg. tomatoes, peeled & cubed
  • 1 (6 oz.) jar marinated artichokes, drained & sliced
  • 1 c. mayonnaise (or enough to coat orzo)
  • Salt
  • White pepper

Preparation

Boil water and bouillon cubes. Add orzo. Reduce heat, cover and simmer 10 to 12 minutes, stirring several times. Drain and cool. Combine orzo, green onions, olives, celery, green pepper, tomato and artichokes in bowl. Add in mayonnaise and stir until smooth. Season to taste with salt and white pepper. Chill at least 2 hours and serve orzo salad.

Russian vegetable salad

Ingredients

  • Beets, diced and cooked — 2 cups
  • Potatoes, diced and cooked — 2 cups
  • Carrots, diced and cooked — 2 cups
  • Peas, cooked — 1 cup
  • Dill pickles, diced — 2-3
  • Onion, diced — 1/2
  • Scallions, chopped — 3-4
  • Fresh dill, chopped — 1/4 cup
  • Red wine vinegar — 1/4 cup
  • Dijon mustard — 1 teaspoon
  • Sugar 1 teaspoon
  • Salt and pepper — to taste
  • Sunflower or vegetable oil — 1/2 cup

Preparation

Mix together the beets, potatoes, carrots, peas, pickles, onion, scallions and dill in a large bowl.  Whisk together the vinegar, mustard, sugar, salt and pepper in a small bowl. Whisk the oil slowly into the vinegar mix to lightly soften it. Stir the vinaigrette into the vegetables, adjust seasoning and serve Russian vegetable salad well chilled.

Mexican vegetable salad

Ingredients

  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can corn
  • 1 medium tomato, chopped
  • 1 small onion, chopped
  • 1 pkg. dry Ranch dressing dip mix
  • 1 cup Cheddar cheese, shredded
  • 1 bag chili cheese flavor corn chips, crushed

Preparation

Drain and rinse kidney beans, pinto beans and corn. Combine beans, corn, tomato, onion, ranch dressing mix and cheese in mixing bowl. Chill until ready to serve. Add corn chips. Mix well and serve Mexican salad.

Shredded vegetable salad

Ingredients

  • 2 large green onions, julienned
  • 1 carrot, julienned
  • 125g. long beansprouts
  • 100g. snow peas, julienned
  • 1 Lebanese cucumber, julienned
  • 1 punnet cherry tomatoes, halved
  • 1/3 cup each coriander, mint and Thai basil leaves
  • 1/2 cup roasted peanuts, roughly chopped

Nuoc Cham Dressing

  • 2 tablespoons caster sugar
  • 1 tablespoon warm water
  • 1 hot red chilli, deseeded, finely chopped
  • 1 clove garlic, crushed
  • 2 tablespoons fish sauce
  • 2 tablespoon lime juice
  • finely grated zest of 1 lime
  • 1 tablespoon white vinegar

Preparation

To prepare shredded vegetable salad, place vegetables in mixing bowl and toss together. Hand tear the mint and basil leaves. Add to vegetables with coriander leaves. Add enough dressing to coat well. Chill before serving. Garnish with peanuts.

Dressing: Stir sugar and water in small bowl until sugar dissolves. Add other ingredients and stir to combine.

Garden Vegetable Salad

Ingredients

Dressing

  • · 1/2 cup extra-virgin olive oil
  • · 1/4 cup freshly grated Parmesan cheese
  • · 3 tablespoon white wine vinegar or tarragon vinegar
  • · 2 tablespoons Dijon-style mustard
  • · 2 tablespoons chopped fresh parsley
  • · 2 tablespoons drained capers
  • · 1 teaspoon Maggi seasoning or 1 teaspoon Worcestershire sauce
  • · 1/4 teaspoon bottled hot pepper sauce

Salad

  • · 1/2 cups small cauliflower florets
  • · 1 cup chopped watercress
  • · 2/3 cup chopped leeks (2 medium)
  • · 1/2 cup chopped green onion
  • · 2 small heads Bibb lettuce leaves, separated, or 4 cups assorted mixed greens

Preparation

Whisk together all the dressing ingredients in a small bowl. Combine the cauliflower, watercress, leeks and green onions in a medium bowl. Pour the dressing over the vegetables. Stir to coat the vegetables. Let stand for 30 minutes. Line a salad bowl with the lettuce leaves. Mound the marinated vegetables in the center and serve.

Cold vegetable salad

Ingredients

  • 1 can (16-oz) green peas
  • 1 can (16-oz) green beans
  • Onion; sliced
  • Green pepper; chopped
  • 1 can (7-oz) water chestnuts
  • 1 can (11-oz) bean sprouts
  • 1 can (6-oz) whole mushrooms
  • 1 can (12-oz) shoe peg corn
  • Jar (4-oz) pimiento
  • 1 cup Chopped celery
  • Head cauliflower; separated into florets
  • Carrots; sliced
  • 2½ cup White vinegar
  • 1½ cup Sugar
  • 1 cup Oil

Preparation

Combine beans, peas, onion, pepper, water chestnuts, bean sprouts, mushrooms, corn, pimiento, celery, cauliflower and carrots in a bowl. Mix sugar, vinegar and oil. Season the mixture with salt and pepper to taste. Heat until sugar melts. Cool. Pour over vegetables and chill at least 8 hours. Serve cold vegetable salad.

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