Vegetable Salad Food

VEGETABLE SALAD RECIPE

Steps:

• Wash all the vegetables thoroughly under running water. Wipe them dry.
• Optional - If using cabbage, shred it and add to hot boiling water. Leave for 2 minutes. Remove and add them to cold water and rinse well. Spread it in the colander and set aside to drain completely.
• Optional - If you want to reduce the pungency in onions, cut the onion to quarters and soak in water for 20 minutes. Or chop it and soak in some lemon juice for 20 minutes.
• Peel and chop the other vegetables to bite sized pieces. Grate beetroot and carrots. Add them to a large serving bowl.
• Deseed the green chilies or crush black pepper and set aside.
• Add all the prepared vegetables, mint and coriander leaves to the bowl. When you are ready to serve the salad, add salt, lemon juice and black pepper. Toss them well. Lastly sprinkle oil and toss.
• Garnish with seeds or nuts. Serve vegetable salad immediately with any meal.

MARINATED VEGETABLE SALAD

Steps:

• Combine all ingredients, except tomatoes, in large bowl.
• Cover and refrigerate overnight, stirring occasionally.
• Add tomatoes, season with salt and pepper and toss.

THE BEST VEGETABLE SALAD

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.

EASY VEGETABLE SALAD

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.

ROASTED VEGETABLE SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
• Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
• Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.

ROASTED VEGETABLE SALAD

Steps:

• Roast veggies: Heat oven to 400°F. Place cauliflower, butternut squash and brussels sprouts on a large baking sheet, spray with a little avocado oil spray or drizzle with oil, sprinkle with salt and pepper and toss to combine. Roast for 30-40 minutes or until veggies are until well caramelized and softened with a few golden brown spots. Stir once mid-way through the cooking process and watch closely so the veggies don't burn.
• Prep dressing: While veggies are cooking, make the dressing: Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking, set aside. Taste and add more olive oil, if needed.
• Prep salad: Remove vegetables from oven and allow to cool to room temperature, then combine in a large bowl with the beans, kale and pomegranate seeds. Toss in the dressing to evenly coat everything. You may find that you don't need to use all of the dressing.
• Serve: Portion into bowls, top with mulberries and serve.
• Store: Salad will keep marinated for up to 2 days in the fridge.

MEDITERRANEAN MARINATED VEGETABLE SALAD

Steps:

• Combine vegetables in large bowl.
• Mix dressing, basil and garlic. Add to vegetable mixture; toss to coat.
• Add cheese; mix lightly. Refrigerate 1 hour.

MARINATED VEGETABLE SALAD

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.

BARLEY VEGETABLE SALAD

Steps:

• In a large pot with boiling salted water, cook the barley following package instructions, or about 30 minutes. Drain and let cool.In a large bowl, mix all the ingredients and season.

ROASTED VEGETABLE SALAD BOWL

Steps:

• Preheat the oven to 425 degrees F. Arrange the mushrooms, broccoli, carrot and parsnip on a rimmed baking sheet. Drizzle with 2 tablespoons of the maple syrup, the cinnamon, smoked paprika, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper and toss until well coated. Make sure the vegetables are in an even layer on the baking sheet and roast until they are softened and caramelized in spots, 28 to 30 minutes.
• Meanwhile, whisk the vinegar, Dijon, shallot, orange juice, remaining 1 teaspoon maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle the remaining 1/3 cup olive oil into the bowl until emulsified (this should take about 2 minutes).
• Divide the kale among 4 bowls. Top each bowl with some roasted vegetables, chopped pecans and goat cheese. Drizzle with some of the dressing. This can be served warm or cold. Store any leftover dressing in a sealed container in the refrigerator for up to 1 week.

MARINATED VEGETABLE SALAD

Steps:

• Mix the dressing ingredients together, boil in a saucepan and pour over assorted vegetables. Let cool. Keeps at room temperature for a few hours or refrigerate until ready to use.