Make Ahead Vegetable Salad Recipes

MAKE AHEAD VEGETABLE SALAD

Make Ahead Vegetable Salad image

From El Campo, Texas, Kathy Berndt shares this tangy salad that's chock-full of garden-fresh goodies. "Storing it in the fridge overnight helps blend the flavors," she explains.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 12

Ingredients

6 medium tomatoes, cut into eighths
1 medium green pepper, thinly sliced
1 medium red onion, thinly sliced
1 medium cucumber, thinly sliced
3/4 cup cider vinegar
1/4 cup water
2 tablespoon sugar
1-1/2 teaspoons celery salt
1-1/2 teaspoons mustard seed
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon pepper

Steps:

In a large bowl, combine the tomatoes, green pepper, onion and cucumber; set aside. In a saucepan, combine the remaining ingredients. Bring to a boil; boil for 1 minute. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 38 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

ROASTED VEGETABLE SALAD WITH APPLE CIDER VINAIGRETTE

Roasted Vegetable Salad With Apple Cider Vinaigrette image

Southern Living: to make ahead store roasted vegetables in a zip-top plastic freezer bag or an airtight container in the fridge. Before serving, return to room temperature and check seasoning.

Provided by gailanng

Categories Vegetable

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 21

Ingredients

1 lb parsnip, peeled and cut lengthwise
1 lb carrot, peeled and cut lengthwise
1 lb small golden beets, peeled and coarsely chopped
10 -12 garlic cloves
1 cup frozen pearl onions, thawed
1 lb small Brussels sprout, trimmed and halved
3 fresh rosemary or 3 fresh thyme sprigs
3 small bay leaves
3 tablespoons butter, melted
1 1/2 tablespoons olive oil
kosher salt & freshly ground black pepper
1 head radicchio, separated into leaves
3/4 cup extra virgin olive oil
1/4 cup apple cider
1/4 cup apple cider vinegar
2 tablespoons finely chopped shallots
1 tablespoon whole grain Dijon mustard
1 tablespoon honey
1 1/2 teaspoons kosher salt
1 teaspoon fresh thyme leave
1/2 teaspoon fresh ground black pepper

Steps:

APPLE CIDER VINAIGRETTE: Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
MAKE-AHEAD TIP: Store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
ROASTED VEGGIES: Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
TO FINISH: Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

Nutrition Facts : Calories 369.1, Fat 27.9, SaturatedFat 6, Cholesterol 11.4, Sodium 599.3, Carbohydrate 29.3, Fiber 7.6, Sugar 12.5, Protein 4

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