Mashed White Bean Salad
If youre looking for something to spread over bread, this ones for you. Its not actually mashed, as the recipe uses a food processor to make this in 5 minutes, but it will definitely work without food processor as well. Recipe here.
This healthy black bean salad is packed with protein, fiber and antioxidants thanks to the canned black beans, fresh herbs and vegetables. Its also ready in about 10 minutes. Recipe here.
Making This Vegetable Salad Ahead Of Time
Whats nice about this and so many other shaved salads is that you can do much of the work ahead of time.
Shave all the vegetables and pile them into a bowl. Chop the mint. Cover and store both in the refrigerator. Whisk together the dressing and set aside. Just before serving, toss it all together, add the shaved Parmesan, and finish with chopped walnuts.
Watch How To Make Italian Salad
Please let me know how you like this recipe in the comments! Your feedback is so important to me.
- Yield:6 to 8 side servings 1x
- Category:Salad
5 from 85 reviews
Truly the best Italian chopped salad recipe, with chopped fresh greens and veggies in a simple Italian vinaigrette. This salad is vegetarian and easily vegan. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings . If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.
- 10 ounces chopped romaine lettuce*
- ½ medium head of radicchio*, finely chopped
- ½ medium red onion, chopped
- 2 ribs celery, chopped
- 1 pint cherry tomatoes, thinly sliced
- cup stemmed and thinly sliced pickled pepperoncini peppers
- cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
- 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 cup ¼ cubes of provolone cheese
Italian vinaigrette
- cup extra-virgin olive oil
- cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, pressed or minced
- 2 teaspoons dried oregano
- 10 twists freshly ground black pepper
- ¼ teaspoon salt, more to taste
- Pinch of red pepper flakes, for heat
Don’t Miss: Healthy Low Calorie Salad Dressing
Cook’s Tips And Recipe Variations:
- For a shortcut, pick up small quantities of pre-chopped vegetables at your grocery store’s salad bar. You may actually save money, because you only have to buy exactly what you need — and no more!
- You can really use just about any combination of vegetables that you prefer, and then toss them all together in this simple red wine vinaigrette. Use extra broccoli instead of the cauliflower, for instance, or skip the mushrooms and use more tomatoes. Swap yellow squash for zucchini, or pick a different color sweet bell pepper. You get the idea!
- This recipe yields about 5 cups of salad. To serve a crowd, I suggest doubling all of the ingredients.
- Don’t want to bother with making your own homemade dressing? Substitute with your favorite store-bought vinaigrette!
- Allow time for the salad to marinate . The dressing infuses, flavors and tenderizes the raw vegetables.
- Prep ahead! You can make this salad up to 24 hours in advance. It’s good in the refrigerator for about 2-3 days, but the tomatoes start to soften after the first 24 hours.
- This vegetable salad is perfect for diet or weight loss, because it is filling and satisfying, made with real, whole foods, and a low-calorie healthy side dish that’s loaded with vitamins and minerals! A large 1-cup serving has just 54 calories!
Easy Vegetarian Salad Recipes
Try our nourishing, meat-free salads including watercress, avocado and grapefruit, and butternut squash with soy dressing
Looking for the best vegetable salad recipes? Our easy vegetarian salads include caesar salad recipes, potato salads and green salads. We have plenty of ideas for vegan salads also, including turmeric roasted cauliflower Next, try our healthy salad recipes.
Read Also: How To Make Salad In A Jar
How To Store This Fresh Vegetable Salad
This raw vegetable salad can be stored in the fridge in a glass container with a tight lid for up to 24 hours.
There are two ways to store it:
- Store the vegetables and dressing separately and add the dressing to the salad just before serving
- Mix the vegetable with the dressing and store it this way. In this case, the vegetables will marinate a bit.
To make sure the salad doesnt become watery during storage, add salt to the salad just before serving it.
About This Russian Salad
I learned about and fell in love with Russian salad when we made it at our cooking school decades ago. One bite and I was hooked. I made it a couple of times during my teens and it was loved by my parents too.
Later in life, I came across this beautiful salad again at beach restaurants in Goa, located on the southwestern coast of India. The region is a popular spot for western tourists, and is well-known for its authentic Russian cuisine as lot of Russian tourists visit Goa during Indian winters.
Goan restaurants typically serve traditional varieties of Russian salad made with cooked veggies, classic mayonnaise and chopped boiled eggs.
This healthy Russian salad recipe inspired from my cooking school recipe is incredibly versatile and can be customized in any number of ways. However, Ive made just a couple of simple tweaks to create this completely eggless and vegan recipe: I leave out the chopped eggs, and use a vegan-friendly eggless mayo.
Along with choosing whether you want to prepare it with or without eggs, additional ingredients can be added, and the salad can be served either at room temperature or chilled.
Enjoy it as a side with your favorite Eastern European main dishes, or as a filling afternoon snack. Russian salad can even be made ahead and kept in the fridge, so youve got it ready whenever you are feeling hungry.
Don’t Miss: Jersey Mike’s Chicken Salad
Fried Okra Salad Recipe
Fried okra salad is a great recipe to use this summer when you have okra ready in your garden, or you can buy it at the supermarket.
The crispy fried okra adds a crunch to this delightful salad. It is so easy to make, and the salad bowl will be empty and asking for more! Add your favorite meat, like fried chicken, and corn on the cob for a delicious meal!
Warm Roasted Vegetable Salad
Recipe may contain peanuts, tree nuts and sesame.
Super Food Ideas food editor Kim Coverdale shows you how to put together a tasty salad perfect for the upcoming cold weather.
- 500g baby red rascal potatoes, washed, halved
- 500g sweet potato, peeled, cut into 4cm pieces
- 4 garlic cloves, peeled
- 2 tbsp extra virgin olive oil
- 1 large red capsicum, thickly sliced
- 1 large red onion, cut into thick wedges
- 1/4 cup toasted pine nuts
- 80g baby rocket leaves
- 1/4 cup extra virgin olive oil
- 2 tsp wholegrain mustard
- 2 tbsp chopped fresh oregano leaves
- Select all ingredients
- Preheat oven to 220°C/200°C fan-forced. Place potato
Unsure of the quantity needed?
OK, Got It , sweet potato , garlic and oil in a bowl. Toss well to combine. Place mixture, in a single layer, onto a large oven tray. Season with salt and pepper. Roast for 20 minutes.
- Step 2 Turn potato and sweet potato. Add capsicum red capsicum, thickly sliced) and red onion red onion, cut into thick wedges) tray. Roast for 15 minutes then add pine nuts to vegetables to roast for a further 5 minutes or until vegetables are browned and tender. Set aside for 10 minutes to cool slightly.
Also Check: Chicken Salad Chick E Gift Card
Turn This Vegetable Salad Into Dinner
This salad is on the light side but can easily be turned into a center-of-the-plate lunch or dinner by adding a protein-rich food. Grill or broil chicken breasts, hard boil eggs, and slice in half, or cook a lightly seasoned piece of fish such as salmon, and you have a really nourishing supper.
Leftovers can be packed up and carried to work for lunch the next day. The salad wont be quite as crisp as when its freshly made, but it will still be plenty tasty.
How To Make Chopped Vegetable Salad
Heres a quick look at the steps with a few photos for guidance.
- In a small bowl, whisk together the oil, water and dijon. Mix until emulsified and combined. Stir in the lemon, garlic, salt and pepper. Taste for flavor.
- Chop, dice and slice your produce.
- In a large mixing bowl, combine the vegetables and dressing, tossing to combine.
Serve chilled or at room temperature.
Now youre ready to enjoy this light and healthy fare!
Also Check: Best Salad For Kidney Disease
Which Vegetables Are Best For Shaved Salads
Whats appealing about shaved salads is that they work any time of year, depending on whats in season. Theyre best made with vegetables that are firm enough to cut very thin and still hold up well once dressed .
In spring, asparagus is an obvious choice. Zucchini is ideal for summer. Root vegetables, such as kohlrabi, radishes, carrots, celery, and fennel are perfect any time of year. Even the likes of raw beets and winter squash work when shaved thin enough.
Sublime Vegan Salad Recipes
A roundup of 30 delicious, flavorful vegan salad recipes from around the plant-based internet.
Whether youre looking for a light, veggie-forward salad for summer or a hearty, root vegetable & grain-based salad for winter, this list has something for everyone!
I have a confession to make: I absolutely love a good vegan salad.
As Im writing this, its summertime, which means my salads are packed with seasonal summer produce corn, tomatoes, peppers, cucumbers, squash, you name it. These veggies are already so flavorful they can be simply prepared raw, flash-sautéed, or even grilled.
But salads can be wonderful in fall and winter, too. I love combining root vegetables, beans, grains, and winter greens to create hearty yet healthy winter salads.
Theres really no wrong time to have a vegan salad, from light and fresh green salads as a side or more substantial lettuce-free salads as a main dish.
To help you get inspired, Ive rounded up over 30 of the best vegan salad recipes. Some are recipes of my own creation, but Ive also included a great selection from around the plant-based web.
Sweet and Spicy Smashed Cucumber Salad
Herbed Vegan Potato Salad
Grilled Corn Salad
Cashew Thai Quinoa Salad with Peanut Ginger Sauce
Creamy Balsamic Carrot Salad
Peach Panzanella Salad
Read Also: Where To Buy Marzetti Salad Dressing
How To Make Vegetable Salad For Diet
Tossed salad made the most convenient method with fresh vivid veggies, natural herbs and also standard kitchen basics. Everyones interpretation of a tossed salad might be various. Yet there is constantly one point that enters into it & & that is a lot of vivid fresh veggies. This is what makes a vegetable salad healthy and balanced & & beneficial!!
A tossed salad can be made in various methods with raw veggies, with steamed or steamed veggie as well as additionally with smoked veggies. Whatever method you make it, a tossed salad is definitely excellent for your body as it enhances the consumption of your veggies.
Reading: how to make vegetable salad for diet
In the easiest kind it is just great sliced raw veggies threw with some seasonings and also natural herbs. Additionally a whole lot numerous components can be included the kind of a salad clothing, a sauce containing different components like lemon juice/vinegar, oil, salt, natural herbs and also seasonings.
Once more numerous various other components like mayo, garlic, flavorful sauce, yogurt or sour lotion are additionally made use of relying on the type of salad.
Tossed salad is made practically daily at my residence for lunch for myself and also my 4 years of age kid. Without consuming a dish of fresh made tossed salad our dish is insufficient. This is among the practices I grabbed from my mum and also proceeded it for many years currently.
How To Serve Roast Vegetable Salad
- As a Salad. Serve the roasted veggies over a bed of greens for a healthy and flavorful salad that makes the ideal lunch or dinner.
- With Grains. The roasted vegetables are delicious served alongside a grain like quinoa, couscous, or rice. This Moroccan Couscous is a favorite.
- As a Pita Sandwich. Take a note from my Chickpea Salad Sandwich and serve the roasted veggies inside a pita for a tasty sandwich.
- As a Side Dish. Need an easy side for Chicken Kababs or Grilled Salmon in Foil? This roasted vegetable salad is the perfect thing!
Don’t Miss: Who Made The Potatoe Salad Free Movie
Mixed Vegetable Salad Recipe
About Mixed Vegetable Salad Recipe: A healthy, nutritious and delicious salad recipe. All you need to do is spend 20 minute in the kitchen and you’ll have a whole meal to relish that is full of flavour and veggies rich with nutrients. Homemade dressing poured over veggies, this salad is great as a brunch, a mid day meal or even as light dinner. An easily digestible meal that will work great for all the health conscious ones.
Ingredients in Mixed Vegetable Salad Recipe
- Total Cook Time 30 mins
- Prep Time 10 mins
Vegetable Salad Recipe With Step By Step Photos
1. Heat a wok 1ith 1/8 teaspoon oil. Add all the chopped vegetables except cucumber and toss for 20-30 seconds. Do not cook for more time. Remove the veggies to a deep mixing bowl.
2. Add chopped cucumber and toss well.
3. In a small mixing bowl add the dressing ingredients and mix very well. Let the dressing sit for 15 minutes before adding to the salad.
4. Next add moong sprouts to the vegetables. Toss very well.
5. Add the dressing to the salad and mix very well.
6. At the time of serving, add fried sevai or noodles, crushed roasted peanuts and toss just once or twice. Serve vegetable salad immediately.
Vegans can replace honey with sugar in this vegetable salad recipe.
The Best Way To Make A Vegetable Salad
Today, the methods for preparing vegetables have expanded far beyond what I grew up eating. One of my favorite ways to give vegetables the love they deserve is in simple shaved salads.
In this recipe, I use thinly sliced carrots, fennel, radish, and asparagus, then toss the vegetables in a light citrus honey dressing, and finish it with a little Parmesan cheese. The result is a crisp, fresh salad that’s perfect as a light main dish or a healthy side.
If you dont have one of the vegetables listed, just swap it for something else. This salad is incredibly flexible!
Vegetarian Italian Chopped Salad
I have a challenge for you today. I challenge us all to start making a giant fresh salad on Sundays, so we can eat salad all week long. Starting with this gigantic, colorful, dare-I-say the best Italian chopped salad.
When you have a really great salad in the fridge, you might even reach for it before you grab the bag of chips. Happened to me! Ive enjoyed four iterations of this salad over the past couple of weeks , and Im still craving more.
The motivation behind this salad recipe came when I ordered an Italian chopped salad and a pricy Neapolitan pizza down the street. I requested the chopped salad without the bacon, and it was definitely missing that salty, savory, gimme-more edge without it. Crispy bacon is the only meat I ever miss.
About This Veggie Salad Recipe
When the weather is hot, there is almost nothing that I crave more than crunchy, healthy veggies . This easy vegetable salad is packed with a variety of summer produce with all the textures and colors I could ever want.
And dont feel limited by that particular mix of veggies, either! Add or swap in any of your favorite veggies like earthy beets or sweet bell peppers. You can also opt to use any grilled or cooked veggies that you like summer squash, zucchini or mushrooms are all lovely options.
This healthy vegetable salad is great in the summer when all the produce is fresh and green! That said, you can easily substitute in seasonal vegetables to enjoy it all year round. It is a very important and healthy practice to include salads in the diet.
This mixed veggie salad is also super easy to make. Simply toast the nuts and seeds, chop the veggies and whisk up the quick dressing before tossing it all together. In under 15 minutes, youll have a colorful bowl of goodness ready to eat.
I personally like to add some creaminess to counteract the tart lemon-garlic vinaigrette, so I add avocado and feta. Note that are both are optional, though I highly recommend both. Feta cheese offers a briny, salty punch, while avocado offers more healthy fats in addition to nuts and seeds.
The Best Dressing For Shaved Vegetable Salad
Like any green salad, shaved salads are ideally dressed close to the time you plan to serve them. They benefit from a dressing with plenty of acidity.
You can keep it simple and add a generous squeeze of lemon and drizzle of olive oil, or make a vinaigrette using citrus fruits or vinegar for that hit of acid. Start by piling all the shaved vegetables in a bowl, add the dressingusing less than you think youll needand toss well.
Taste and add more dressing, salt, pepper, or herbs, if needed. I prefer to serve shaved salads on a plate or platter rather than in a bowl, to really show off those vibrant colors.