Salad Recipes

Vegetable salad dressing

Ingredients

  • 1 1/2 celery stalk
  • 1/2 carrot
  • 2 onions
  • Ginger to taste
  • 5 tbsp. soy sauce
  • 1 1/2 tbsp. sugar
  • 5 tbsp. vinegar
  • Ajinomoto to taste (optional)
  • 1 tbsp. oil
  • Salad greens
  • Cucumber and tomato for garnish

Preparation

Blend celery stalk, carrot, onions and ginger in a bowl. Add sugar, vinegar, soy sauce, ajinomoto and oil to the bowl and mix well. Put in blender until well mixed. In a bowl, toss salad greens, cucumber and tomato with the dressing. Refrigerate and serve vegetable salad dressing.

Summer vegetable salad

Ingredients

  • 1 (6 oz.) pkg. lemon gelatin
  • 2 c. boiling water
  • 1 1/4 c. cold water
  • 2 tbsp. lemon juice
  • 1 med. zucchini or summer squash, shredded
  • 1 c. carrot, shredded
  • 1 c. sliced cucumber
  • 1/2 c. sliced radishes
  • 2 tbsp. finely chopped green onion
  • 2/4 c. chopped olives
  • Pepper

Preparation

Dissolve gelatin in a boiling water. Add cold water and lemon juice. Chill until thickened. Fold in the remaining ingredients. Pour into serving bowl. Chill overnight. Next day, serve chilled summer vegetable salad.

Polish vegetable salad

Ingredients

  • 2 medium Carrots
  • 2 medium Parsley roots
  • 3 medium Potatoes, waxy type
  • 1 stick Celery
  • 4 Eggs (Hard boiled)
  • 1 Apple
  • 2 Gerkins, pickled, drained ((pickled cucumber))
  • 1 small Onion (peeled)
  • 4 tbsp Mayonnaise
  • 1 tbsp Mustard, smooth
  • 100 g / 4 oz Green peas (cooked)
  • Salt and Pepper
  • Chopped parsley

Preparation

To prepare polish vegetable salad, initially peel the potatoes and cut into small dice. Cook for 20 minutes in lightly salted water. Peel and dice the carrots and parsley root and cook in salted water for 15 minutes. When the vegetables are cooked, drain and allow to cool. Wash and trim the celery and chop finely. Finely chop the gerkins and onion and place together with celery in a large bowl. Peel the hard boiled eggs. Dice three of the eggs and add to the vegetables in the bowl. Cut the fourth egg into wedges and reserve for garnish.

Add the cooked vegetables to the chopped vegetables in bowl. Add the cooked peas. Wash the apple, peel if preferred, remove the core and cut into small dice and add to the salad. Mix together the mayonnaise and mustard and stir this into the vegetable salad. Taste and add salt and pepper as needed. Serve garnished with egg wedges and chopped parsley.

Italian vegetable salad

Ingredients

  • 1 1/2 c. shell macaroni
  • 2 c. broccoli flowerets
  • 1 c. cauliflower flowerets
  • 1 c. sliced mushrooms
  • 1 (6 oz.) can artichoke hearts, drained and chopped
  • 1 c. sliced ripe olives
  • 1/2 c. chopped green onion
  • 2/3 c. Italian salad dressing
  • 1 med. avocado, peeled and sliced
  • 1 med. tomato, seeded and chopped

Preparation

Cook macaroni according to package directions; drain. Rinse with cold water; drain well. Combine macaroni, broccoli, cauliflower, mushroom, artichoke hearts, olives and onion in large bowl. Toss with dressing, chill several hours. At serving time toss Italian vegetable salad with avocado and tomato.

Green vegetable salad

Ingredients

  • 6 c. lettuce, chopped
  • Salt, pepper, and sugar to taste
  • 6 hard boiled eggs, sliced
  • 1 (10 oz.) pkg. frozen peas, thawed
  • 1 lb. bacon, cooked, drained, and crumbled
  • 2 c. grated Swiss cheese
  • 1 c. mayonnaise
  • 1/4 c. green onions, sliced with tops
  • Paprika

Preparation

Place 3 cups lettuce in bottom of 2 quart glass bowl. Season  with salt, pepper, and a little sugar. Layer eggs over lettuce. Sprinkle with more salt. Layer in order, peas, remaining lettuce, bacon, and cheese. Spread mayonnaise over top, sealing to edge of bowl. Cover tightly and chill 24 to 48 hours. Garnish with green onion and paprika. Toss well before serving Top green salad with chopped celery and bell pepper.

Goya salad and vegetable

Ingredients

For Salad

  • 1 can (15.5 oz.) Goya Red Kidney Beans, drained and rinsed
  • 1 can (15.5 oz.) Goya Chick Peas, drained and rinsed
  • 1 can (15.5 oz.) Goya Blackeye Peas, drained and rinsed
  • 1 small red pepper, seeded and diced
  • 1 medium cucumber, peeled, seeded and sliced
  • 4 sprigs cilantro, chopped

For Vinaigrette

  • 1/2 cup Goya Extra Virgin Olive Oil
  • 3 tbsp. Goya Red Wine Vinegar
  • 1 tbsp. lemon juice
  • 2 packets Goya Salad and Vegetable Seasoning

Preparation

Combine Goya red kidney beans, Goya chick peas and Goya blackeye peas in a bowl. Add red pepper and sliced cucumber to the bowl. Mix well and then add chopped sprigs cilantro. In another bowl, whisk together vinaigrette ingredients. Pour over salad and mix well. Now Goya salad to be served.

Chopped vegetable salad

Ingredients

  • 1 sm. bunch broccoli
  • 1 sm. head cauliflower
  • 3 green onions
  • 1/4 c. sliced black olives
  • 1/4 c. sliced water chestnuts

Dressing

  • 1/2 c. oil
  • 2 tbsp. vinegar
  • 2 tbsp. lemon juice
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 tsp. dry mustard
  • Dash of cayenne
  • 1 tbsp. dry dill weed

Preparation

Peel and chop stems and flowerettes of broccoli. Chop cauliflower, chop green onions. Combine all vegetables in large bowl. Season with salt and pepper to taste and then toss gently. To make dressing, combine all ingredients and blend well. Pour dressing over the chopped vegetable mixture and toss again. Serve chilled.

Vegetable macaroni salad

Ingredients

  • 2 c. whole wheat macaroni
  • 1 tsp. mustard
  • 2 stalks celery with the tops
  • 2 tsp. light soy sauce or tamari
  • 1 bunch of scallions (about 4)
  • 2 tbsp. yogurt
  • Juice of one lemon
  • 1/4 tsp. dill weed
  • 1/3 c. chopped parsley
  • Sprinkle of cayenne pepper
  • 2 tbsp. corn oil (safflower, soy, or sunflower)
  • 1/2 bunch broccoli flowerets
  • 1/4 c. cider vinegar
  • 2 cloves garlic, minced

Preparation

Cook the macaroni in water until firm, but not soft. Do not overcook macaroni, the salad will become mushy. Drain and rinse macaroni with cold water. Remove tough lower areas from broccoli. Chop the vegetables, and mix all ingredients together in a large bowl. Add yogurt to the macaroni mixture and serve.

Summer vegetable pasta salad

Ingredients

Salad

  • 1/2 lb. pasta
  • 1 bunch green onions, chopped
  • 1 c. frozen peas
  • 1 c. blanched broccoli, cut in sm. Pieces
  • 2 tbsp. freshly grated parmesan cheese
  • 1 can black olives, sliced

Dressing

  • 3 tbsp. yellow mustard
  • 3 tbsp. vinegar
  • 2 tbsp. lemon juice
  • 1/2 tsp. tarragon
  • 1/4 c. vegetable oil
  • Salt and pepper to taste
  • 1/2 tsp. garlic powder

Preparation

Cook pasta according to package directions. Rinse with cold water and drain well. Combine pasta, onions, peas, broccoli, and olives in mixing bowl. Mix dressing ingredients in small bowl. Pour over pasta. Chill summer pasta salad before serving.

Pasta vegetable salad

Ingredients

  • 1/4 cup loosely packed fresh parsley sprigs
  • 2 tablespoons salad oil
  • 2 tablespoons wine vinegar
  • 2 tablespoons water
  • 1 to 2 cloves garlic
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 ounces fresh linguine, cut into 4-inch pieces, or 2 ounces dry linguine, broken
  • 1 large carrot, cut into julienne strips
  • 1 small turnip, cut into julienne strips
  • 1 small zucchini, cut into julienne strips
  • 1/2 cup chopped red sweet pepper
  • 1/2 cup loose-pack frozen peas, thawed
  • 2 ounces part-skim mozzarella, gruyere, or Swiss cheese, cubed
  • Salad greens (optional)

Preparation

For dressing, combine parsley sprigs, salad oil, wine vinegar, water, garlic cloves, dry mustard, salt, and pepper in a blender. Cover and blend until combined. Set aside. Cook fresh linguine, carrot, and turnip in a large amount of boiling water for 3 to 4 minutes until pasta and vegetables are tender. Drain. Rinse with cold water; drain again. Combine cooked pasta mixture, zucchini, pepper, peas, and cheese in a large salad bowl. Add dressing. Toss to coat. Line bowl with salad greens to serve pasta salad.

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