Classic Veg All Salad Recipes

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VEGETABLE SALAD



Vegetable Salad image

Very tasty vegetable salad that's easy to make. I like to make it a day ahead of time to give the flavors time to get acquainted.

Provided by Tina

Categories     Salad     Vegetable Salad Recipes

Time 8h15m

Yield 8

Number Of Ingredients 10

1 (15 ounce) can peas, drained
1 (15 ounce) can green beans, drained
1 (14 ounce) can shoepeg corn, drained
1 onion, chopped
2 stalks celery, chopped, or more to taste
½ teaspoon salt
¼ teaspoon ground black pepper
¾ cup white sugar
½ cup cooking oil
½ cup red wine vinegar

Steps:

  • Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
  • Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.

Nutrition Facts : Calories 296.5 calories, Carbohydrate 39.5 g, Fat 14.2 g, Fiber 3.6 g, Protein 3.8 g, SaturatedFat 2.2 g, Sodium 480.7 mg, Sugar 23.9 g

HEALTHY VEGETARIAN SALADS TO EAT EVERY DAY



Healthy Vegetarian Salads To Eat Every Day image

Eat a salad every day with this collection of easy healthy vegetarian salad recipes! These tasty salad ideas include healthy vegetable salads, filling meatless salads for lunch or dinner and plant-based salads packed with protein! Enjoy!

Provided by Homemade Mastery

Categories     Salad

Time 10m

Number Of Ingredients 10

½ cup canned chickpeas
5 olives, chopped
1 green pepper, small to medium
3 tomatoes, medium
1 cup arugula
3-4 mint leaves (optional)
1 garlic clove
lemon juice
salt and pepper
olive oil

Steps:

  • Rinse and drain chickpeas.
  • Chop olives, the green pepper, tomatoes, arugula, mint leaves.
  • Mince garlic. Option one: add garlic directly to the salad. Option 2: Let garlic infuse olive oil for 30 min and then remove from the olive oil. Add just the flavored olive oil to the salad.
  • Put the chopped vegetables and chickpeas in a large bowl, add some lemon juice the olive oil and salt and pepper to taste. Enjoy!.

Nutrition Facts : Calories 385 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 15 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 679 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

CLASSIC VEG-ALL SALAD



Classic Veg-All Salad image

A crisp cool salad with a surprising twist. My mom has made this for years and it's one of the few ways I will eat Veg-All as I don't care for mixed vegetables. I have to call for the ingredients every time so I finally decided to save the recipe. I hope you enjoy as much as I do! Please note cooking time is chill time.

Provided by Loves To Cook but N

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 (28 ounce) can Veg-All (or 2 small, prefer smaller size pieces not homestyle, drained)
1 (12 ounce) can tuna, drained
1/2 head lettuce, small pieces
2 tomatoes, small chopped
1 cucumber, chopped
1/2 onion, chopped (to taste)
1 cup mayonnaise, add additional
1/4 cup mayonnaise, as needed to get desired consistency

Steps:

  • 1. Drain liquids from Veg-All and Tuna.
  • 2. Prechop all veggies to be somewhat consistent in size with Veg-All.
  • 3. Mix all ingredients together adding more mayo as needed so that salad is coated but not really dripping. Veggies will add lots of moisture.
  • 4. Chill for at least an hour to let flavors marry, meant to be served cold.

Nutrition Facts : Calories 360.4, Fat 19.6, SaturatedFat 3.2, Cholesterol 34.3, Sodium 579.1, Carbohydrate 29.1, Fiber 5.3, Sugar 8.9, Protein 18.3

SALMON SALAD NIçOISE



Salmon Salad Niçoise image

There are a lot of steps in this salad, but it is worth every one, in my book! This is not a side, it's a main dish for 2. Salmon is subbed for traditional tuna here. Green beans, potatoes, and some normal salad items are all combined with the salmon to make a beautiful, satisfying plate. Bonus, there is no added sugar in the light and lovely vinaigrette.

Provided by Bibi

Categories     Salmon Salad

Time 1h

Yield 2

Number Of Ingredients 16

1 tablespoon sherry vinegar
½ clove garlic, minced
½ teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
½ pound small red potatoes, cubed
½ (10 ounce) bag haricot verts or tender young green beans
½ medium green bell pepper, cut into thin strips
7 leaves Bibb lettuce
8 pitted Kalamata olives, halved lengthwise
1 cup cherry tomatoes, halved lengthwise
1 tablespoon extra-virgin olive oil
salt to taste
5 ounces cooked salmon, flaked
1 large hard-boiled egg

Steps:

  • Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.
  • Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.
  • Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
  • Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
  • Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.
  • Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
  • Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.
  • Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 13.7 g, Cholesterol 33.1 mg, Fat 33.9 g, Fiber 4 g, Protein 16.8 g, SaturatedFat 5 g, Sodium 323.6 mg

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