Easiest Veggie Salad Recipes

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THE BEST VEGETABLE SALAD



The Best Vegetable Salad image

This is a refreshing salad using all different kinds of vegetables. You can use whatever you like, but the main things that makes it good are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is very good on it, but so is just plain olive oil.

Provided by DUSTYDO157

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 16

1 cucumber, peeled and chopped
2 fresh tomatoes, chopped
2 green onion, minced
1 red bell pepper, chopped
5 radishes, chopped
1 small jicama, peeled and julienned
5 romaine lettuce leaves, torn into bite size pieces
1 clove garlic, minced
1 ½ tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon pomegranate juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh basil
1 ½ teaspoons water

Steps:

  • Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 10.9 g, Fat 4.8 g, Fiber 4.5 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 397.9 mg, Sugar 4 g

QUICK VEGETABLE SALAD



Quick Vegetable Salad image

This recipe was given to me by a friend and it's one the entire family likes. Whenever we have a family get-together, I'm asked to bring this salad.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 12

1 can (16 ounces) whole kernel corn, drained
1 large tomato, seeded and chopped
1/2 cup chopped celery
1/2 cup chopped cucumber
1/3 cup finely chopped green pepper
1/4 cup finely chopped onion
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon salt, optional
1/4 teaspoon celery seed
1/8 teaspoon pepper

Steps:

  • In a large salad bowl, combine the corn, tomato, celery, cucumber, green pepper and onion. , In a small bowl, combine the remaining ingredients; gently blend into the salad. Serve immediately.

Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY



Hearty Roasted Veggie Salad Recipe by Tasty image

Here's what you need: beets, olive oil, salt, red onion, carrots, parsnips, sweet potato, pepper, balsamic vinegar, lemon juice, dijon mustard, garlic powder, fresh parsley, mixed greens, walnuts, crumbled feta cheese

Provided by Julie Klink

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

3 beets
1 cup olive oil, divided
1 ½ teaspoons salt, divided
1 red onion, cut into wedges
4 carrots, peeled and chopped
2 parsnips, peeled, chopped
1 sweet potato, peeled, chopped
¾ teaspoon pepper, divided
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon dijon mustard
½ teaspoon garlic powder
3 tablespoons fresh parsley, chopped
6 cups mixed greens
1 cup walnuts, chopped
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 425˚F (220˚C).
  • On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
  • On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
  • Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
  • Create 3 circular spaces for the beets. Place the 3 beets on the pan.
  • Bake for 1 hour until with vegetables begin to crisp and caramelize.
  • In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
  • Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
  • Serve with walnuts and feta.
  • Enjoy!

Nutrition Facts : Calories 935 calories, Carbohydrate 41 grams, Fat 82 grams, Fiber 9 grams, Protein 15 grams, Sugar 19 grams

EASY VEGETABLE SALAD



Easy Vegetable Salad image

This recipe is always a hit. My kids loved it when they were little, and still do. I never have leftovers.

Provided by Beth Powell

Categories     Cauliflower

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 head broccoli, torn and cut into bite size pieces
1 head cauliflower, torn and cut into bite size pieces
1 jar green olives, drained and sliced
1 bunch green onion, cut into bite size pieces
2 large tomatoes, cut into bite size pieces
1 cup of shredded cheddar cheese
1 bottle ranch dressing

Steps:

  • Cut all vegetables into bite size pieces.
  • Add all ingredient's into a large bowl, except the dressing.
  • Pour the dressing over all of the contents, and mix well.
  • Chill for about 2 hours.

Nutrition Facts : Calories 151.6, Fat 6.9, SaturatedFat 4.1, Cholesterol 19.8, Sodium 185.4, Carbohydrate 15.9, Fiber 6.3, Sugar 6.2, Protein 10.3

ARUGULA SALAD WITH PARMESAN



Arugula Salad With Parmesan image

Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.

Provided by Ali Slagle

Categories     easy, salads and dressings, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

4 to 5 ounces baby arugula
1 tablespoon extra-virgin olive oil, plus more as needed
2 teaspoons fresh lemon juice, plus more as needed
Kosher salt (such as Diamond Crystal)
2 ounces Parmesan, shaved with a vegetable peeler

Steps:

  • Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
  • Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

EASIEST VEGGIE SALAD



EASIEST Veggie salad image

This recipe was something I fixed as a 'cop out' salad for a fancy dinner party I was having. Turned out to be one of the biggest hits of the night!! Use whatever vegetables you like. Cook time is marinade time.

Provided by GinaS

Categories     Cauliflower

Time 12h15m

Yield 6-10 serving(s)

Number Of Ingredients 7

1 head broccoli (cut up)
1 head cauliflower (cut up)
2 carrots, sliced thin
1 onion, sliced thin
1 medium zucchini, sliced
1 summer squash, sliced thin
16 ounces prepared Italian dressing

Steps:

  • Place all vegetables in large bowl.
  • Pour dressing over the top stirring to mix.
  • Cover tightly and refrigerate over night or longer.
  • Serve.

Nutrition Facts : Calories 304.9, Fat 22.1, SaturatedFat 3.5, Sodium 1331.2, Carbohydrate 25.7, Fiber 6.6, Sugar 13.3, Protein 6.2

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