Fresh vegetable salad
Ingredients:
- 2 cups sliced celery
- 2 cups thinly sliced cauliflower
- 2 cups halved cherry tomatoes
- 2 cups thinly sliced carrots
- 2 cups sliced cucumber
- 1 medium onion, thinly sliced and separated into rings
- 3/4 cup olive or vegetable oil
- 1/2 cup minced fresh parsley
- 3 tablespoons white wine vinegar or cider vinegar
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/8 teaspoon pepper
- 1 garlic clove, minced
Preparation:
Combine the celery, cauliflower, tomatoes, carrots, cucumber and onion in a large serving bowl. Combine the remaining ingredients in ajar with tight fitting lid. Pour over vegetables and toss gently. Cover and refrigerate for at least 2 hours or overnight. Serve fresh vegetable salad with a slotted spoon.
Cold vegetable pasta salad
Ingredients:
- 16 oz. dried pasta, such as rotelle or elbows
- 1 medium zucchini, diced
- 1 red pepper, diced
- 1 small onion, diced
- 1 6 oz. jar marinated artichokes, drained
- 1/2 cup sliced black olives
- 1 16 oz. bottle garlic ranch dressing
- 1/2 cup grated Parmesan cheese
Preparation:
Boil pasta in large pot of water. Cook 6-8 minutes, according to package directions. Drain. Toss pasta with zucchini, red pepper, onion, artichokes and black olives in a bowl. Add about 3/4 of the bottle of salad dressing. Toss. Refrigerate and when ready to serve, top cold pasta salad with
Roasted vegetable salad
Ingredients
- 4 Italian plum tomatoes
- 2 sweet pepper
- 1 sweet onion
- 2 yellow summer squash
- 2 zucchini
- 4 potatoes
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 3 cloves garlic
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup basil
Preparation
Preheat oven to 425F (220C). Slice tomatoes in half and squeeze out all seeds and juice. Place tomatoes in a mixing bowl, adding vegetables as they are cut. Seed and cut peppers into long narrow triangles. Slice onion thickly, then separate into rings. Slice squash and zucchini into long 1/2-inch strips. Cut potatoes in half Whisk olive oil with vinegar and garlic. Drizzle over top. Sprinkle with salt and pepper. Gently toss. Spread vegetables in a single layer on an ungreased baking sheet. Bake in centre of a preheated 425F (220C) oven, stirring twice, for about 25 minutes. Spoon into a bowl. Sprinkle with basil. Gently toss and serve roasted vegetable salad.
Tuna Vegetable Salad
Ingredients
- 11?4 cups (150 g/5 oz) frozen peas
- 150 g (5 oz) frozen green beans
- Salt
- 3 chilled cooked potatoes (waxy variety), unpeeled
- 1 yellow and 1 green capsicum (bell pepper)
- 1 medium white onion
- 2 large tomatoes
- 2?3 cup (100 g/4 oz) green olives stuffed with pimiento
- 1 small clove garlic, finely chopped
- 4 tablespoons mayonnaise
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- freshly ground black pepper
- 1 can (180 g/7 oz) water-packed tuna, drained
- lemon wedges, to serve
Preparation
Boil 1?2 cup water in a saucepan with 1?2 teaspoon salt. Add frozen peas and beans, cover and cook for 5 minutes. Pour into strainer, reserving liquid. Drain vegetables and let cool. Peel potatoes and cut into small cubes. Trim capsicums and cut into short strips. Slice onion into rings. Halve tomatoes, remove seeds and cut into eighths. Halve olives. Place olives, peas, beans, capsicum strips, onion rings, tomato wedges and diced potatoes in a serving bowl. Combine garlic, mayonnaise, oil, lemon juice and 3 tablespoons of reserved vegetable cooking water. Stir together until smooth. Add salt and pepper to taste. Pour mayonnaise mixture over vegetables. Flake tuna a little. Arrange on vegetables. Serve tuna vegetable salad with lemon wedges.
Vegetable potato salad
Ingredients
- 5 boiled potatoes (optional)
- 5 hard boiled eggs
- 5 boiled carrots
- 2 apples
- 1 boiled parsley-root (or parsnip)
- 4 cucumbers from vinegar
- 1 little can of corn
- 1 can of green pea
- 1 mayonnaise (300 - 400 gr)
- salt, peper, 1 big spoon of mustard
- a half of a celery root
Preparation
Dice potatoes, eggs, carrots, apples and parsley-root, mix it in a bowl, then add corn and green pea and mix it all. Add some salt and pepper to taste, then add mayonnaise and mustard. Mix it, and cover by mayonnaise at the top. Refrigerate for an hour or two and serve.
Thai Vegetable Salad
Ingredients
- 2 tbsps. “gaeng kua” curry paste
- ¼ cup ground dried fish
- 2 cups coconut milk
- ½ tbsp. palm sugar
- 1 tsp. tamarind juice
- 1 ½ tbsps. fish sauce
- ¼ cup crispy fried shallots
- 2 tbsps. sesame seeds
- ½ cup cooked chicken breast, shredded
- 5 young stalks of “kong syin Tsai” or water cress cut into small strips
- 5 cow peas, cut into sections and shred lengthwise
- 1 banana flower, shredded
- ½ cup bamboo shoot, sliced and shredded
- 1 eggplant , cut into sections and shred lengthwise
Preparation
Spoon the upper part of coconut milk, 1/4 cup (spare 1/4 cup of cream for vegetable), into soufflé’ dish, add curry paste, stir, microwave at High for 1 minute. Combine all ingredients in the dish, microwave at High for 3 minutes. Arrange all vegetable attractively in serving plate, spread 1/4 cup of coconut cream on the top, cover with plastic wrap, microwave 2 minutes at High. Top with crispy shallots and roasted sesame seeds, serve Thai salad separately with curry sauce.
Grilled Vegetable Pasta Salad
Ingredients
- 2 medium yellow and/or green peppers, halved & seeded
- 1 medium eggplant, cut into 1/2″ thick slices
- 1 medium onion, sliced to 1/2″ thick slices
- 1/4 cup olive oil
- 8 oz. uncooked corkscrew pasta
- 12 cherry tomatoes, halved
- 1 6 oz. can black olives, drained
- 1/4 cup snipped fresh basil (or 1 tsp. dried)
- 3/4 cup reduced calorie Caesar salad dressing
- 1/4 cup parmesan cheese
Preparation
Brush surfaces of peppers, eggplant and onion with oil. Grill directly over hot coals till tender and slightly charred, allowing about 5 minutes on each side for peppers and 2-3 minutes per side for eggplant & onion, turning once. Cool vegetables. Peel skin from peppers. Cover and chill veggies till needed, up to 24 hrs. Cook pasta according to directions. Drain and cool .Coarsely chop the grilled veggies. Combine grilled vegetables, cooked pasta, tomatoes, olives and herb in large bowl. Add salad dressing. Toss gently to coat. Cover and chill salad for at least 2 hours or overnight. Before serving, sprinkle parmesan cheese on grilled pasta salad.
Grilled vegetable salad
Ingredients
- 3 large ripe tomatoes (any variety, very fresh!)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- 6 large garlic cloves, unpeeled (I used 3)
- 1 large lemon, juice of
- salt, to taste
- fresh ground black pepper, to taste
- extra virgin olive oil (read intro)
Preparation
Broil the tomatoes, bell pepper, and unpeeled garlic until uniformly charred. Immediately place vegetables in a clean paper bag and seal. Allow to “sweat” for about 15-20 minutes-which helps loosen the skin. Once vegetables have been allowed to sweat, remove membrane, seeds and skin from bell peppers, and the skin from the tomatoes and garlic. In a salad bowl, dice the tomatoes and keep the juice. Dice the bell pepper and finely mince the garlic, then add to salad bowl. Add the fresh lemon juice, tossing with the vegetables. Season with salt and pepper to taste. Add a drizzle of olive oil on top of the salad. Serve warm or at room temperature.
Quinoa vegetable salad
Ingredients
- Extra virgin olive oil
- 1 small leek, split lengthwise, rinsed well, thinly sliced
- sea salt
- 2-3 carrots, diced
- 2-3 yellow summer squash, diced
- 1-2 scallions, thinly sliced on the diagonal, for garnish
Quinoa Salad
- 1 cup quinoa, rinsed well
- 2 cups spring or filtered water
- pinch sea salt
- 2 scallions, diced
- 1?2 cup fresh/frozen corn kernels
- 1 red bell pepper, roasted over an open flame, peeled, seeded, diced
- 1 teaspoon umeboshi vinegar
- 1 teaspoon balsamic vinegar
Preparation
To prepare the vegetables, heat a small amount of oil in a skillet. Cook leeks, with a pinch of salt, until limp, about 1 minute. Add carrot, a pinch of salt and cook 1 minute more. Add yellow squash and stir until combined. Season to taste with salt. Cook until vegetables are crisp-tender, about 5 minutes. Rinse quinoa well and place in a sauce pan with water. Bring to a boil, loosely covered. Add salt, cover and simmer until all liquid has been absorbed into grain and the quinoa has opened up. Remove from heat and stir in scallions, corn, pepper and vinegars. Mound a scoop of quinoa salad in the center of salad plate. Spoon vegetables around the grain and serve, garnished with fresh scallion slices.
Vegetable medley
Ingredients
- 3 large ripe tomatoes (any variety, very fresh!)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- 6 large garlic cloves, unpeeled (I used 3)
- 1 large lemon, juice of
- salt, to taste
- fresh ground black pepper, to taste
- extra virgin olive oil (read intro)
Preparation
Broil the tomatoes, bell pepper, and unpeeled garlic until uniformly charred. Immediately place vegetables in a clean paper bag and seal. Allow to “sweat” for about 15-20 minutes-which helps loosen the skin. Once vegetables have been allowed to sweat, remove membrane, seeds and skin from bell peppers, and the skin from the tomatoes and garlic. In a salad bowl, dice the tomatoes and keep the juice. Dice the bell pepper and finely mince the garlic, then add to salad bowl. Add the fresh lemon juice, tossing with the vegetables. Season with salt and pepper to taste. Add a drizzle of olive oil on top of the salad. Serve warm or at room temperature.
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