Farmstand Raw Vegetable Salad Recipes

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MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

Marinated Vegetable Salad is a healthy, make-ahead salad recipe highlighting crunchy summer vegetables. Quick, easy, and fresh!

Provided by Iowa Girl Eats

Categories     20 minute meal, 30 minute meal, appetizer, kid friendly, light and healthy, salad, side dish

Yield serves 8-10

Number Of Ingredients 12

2 cups cauliflower florets
2 cups cherry or grape tomatoes (~10oz)
2 cups chopped carrots (~4 medium carrots)
1 cucumber, seeded then chopped
1 bell pepper (any color,) seeded then chopped
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
2 Tablespoons minced shallots
4 teaspoons Dijon mustard
2 teaspoons Italian seasoning
2 cloves garlic, pressed or minced
salt and pepper

Steps:

  • For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it's too tart for your tastes.)
  • Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

FARMSTAND RAW VEGETABLE SALAD



Farmstand Raw Vegetable Salad image

Chioggia beets are pink on the outside and striped on the inside. Because they are not cooked in this recipe, choose tender baby beets. You can use red or golden beets if Chioggia beets are unavailable. After your grill becomes hot, grill the lemon halves, cut side down, until lightly charred. Remove, let cool slightly, and squeeze their warm juice over the vegetables.

Yield serves 6

Number Of Ingredients 7

6 ounces sugar snap peas, sliced diagonally into 1-inch lengths
2 Kirby cucumbers, sliced
2 ears fresh corn, kernels cut off cobs
12 baby Chioggia beets, scrubbed and halved lengthwise
1 lemon, halved
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • In a large bowl, combine the peas, cucumbers, corn, and beets. Squeeze the lemon juice over the vegetables, and drizzle with the oil. Season with salt and pepper. Toss to combine, and serve at room temperature.

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