web analytics

Vegetarian Salads

Phen375

Vegetarian salads are good for you. Science has proven that. Yet the majority of people who eat salad dump ham, turkey, and other meats on it followed by a fat filled dressing. You no longer have to do this as I have provided for you a bunch of the best tasting vegetarian salads anyone could imagine right here. You can find many more in any vegetarian recipes book.

If you would like to add one or more of your favorites to this site, simply scroll down to the bottom of the page, type in your ingredients and instructions, and hit submit. Now grab your salad fork (is that the one on the right or left?) and start munching!

—————————————————————

Broccoli Salad

Catagory: Vegetarian Salads

1 Lb Broccoli (small,small pieces)1 med red onion 3/4 cup golden raisins1 cup sunflower seeds1/4 Cup Sugar1 Cup vegan mayo dressing1tsp vinegar

**Mix and stand overnight**1 Lb Broccoli (small,small pieces)1 med red onion 3/4 cup golden raisins

**Add**

1 cup sunflower seeds

DRESSINGmIX AHEAD AND POUR OVER JUST BEFORE SERVING1/4 Cup Sugar1 Cup vegan mayo dressing1tsp vinegar

—————————————————————

Greek Winter Salad

Catagory: Vegetarian Salads

1 head romain lettuce, cut into 1/4 inch strips. 4 or 5 green onions, green part only, cut into 1/4 inch pieces.few sprigs fresh dill, chopped.1/4 cup olice oil1 tbsp red wine vinegarsalt & pepper to taste4 oz feta cheese, crumbled in large chunks. pinch oregano1/2 cup whole black olives (about 16) preferably Calamata Olives.

1. In a wide salad bowl lay out lettuce strips; sprinkle with green onions and dill. Toss lightly to combine.

1. In a small bowl whisk together olive oil and venegar until emulsified. Season to taste with salt and pepper. Pour over the lettuce and toss well.

3. Crumble feta over the salad and sprinkle with oregano. Garnish with black olives and serve immediately.

*** Recipe from The New Vegetarian Gourmet by Byron Ayanoglu

—————————————————————-

Salad Croutons

Catagory: Vegetarian Salads

10 to 12 slices bread8 Tbsp (125 ml). butter or margarine, meltedPreparationTrim crusts from the bread.Generously brush both sides of each slice with butter.Cut bread into 1/4″ to 1/2″ square cubes: spread them in a large shallowbaking pan.Bake at 300 degrees (150 C.) for about an hour or until they become an even,golden brown. (Stir now and then for even cooking.)Cool the croutons, place in a plastic bag, and store in the refrigerator.CommentsFor seasoned croutons, add the following seasoning to the bag of croutonsand shake:Lightly Salted- 2 tsp. saltOnion- 2 tsp. onion powder and 2 tsp. saltGarlic- 1 tsp. garlic powder and 2 tsp. saltOnion Garlic- 1/2 tsp. garlic powder, 1 tsp. onion powder and 2 tsp saltItalian- 1/3 cup grated Parmesan cheese, 1/4 cup finely crushed parsleyflakes, 1 tsp. onion powder, 1 Tbsp. oregano and 1/2 tsp. garlic powder.Cheese Garlic- 1/3 cup grated Parmesan Cheese and 1 tsp. garlic.

—————————————————————-

Orange & Beet Salad

Catagory: Vegetarian Salads

Dressing:2 Tbsp Becel oil2 Tbsp orange juice1 Tbsp balsamic vinegar or red wine vinegar1 Tbsp Dijon mustard1 tsp honey1/4 tsp salt Salad:4 cups baby spinach leaves (or mixed greens)4 medium cooked beets, julienned (approx. 2 cups) or 1-14 oz can sliced beets, drained & julienned2 oranges, peeled & sliced1 cup thinly sliced cucumber

In a small bowl whisk together dressing ingredients; set aside. (Dressing may be made up to 1 day ahead; refrigerate until needed. Arrange cleaned and dried spinach (or greens) on individual plates or a serving platter. Top with beets, oranges and cucumber. Drizzle with dressing.

Serves 6 Per Serving: 105 calories, 4.8 grams fat

Source: HeartHealthy Cooking, Delicious Everyday Recipes, edited by Barbara Lederman & Bridget Wilson, Key Porter Books, 2000

—————————————————————-

Quinoa Greek Salad

Catagory: Vegetarian Salads

Ingredients: 2 cups chicken or vegetable stock1 cup quinoa½ cup diced sweet red pepper½ cup diced green pepper½ cup diced English cucumber¼ cup chopped green onions¼ cup sliced black olives¼ cup diced red onion3 oz. light feta cheese, crumbled

Dressing:¼ cup fresh lemon juice2 Tbsp olive oil1 tsp minced garlic½ tsp dried basil½ tsp dried oregano(or ¼ cup fresh chopped)1/8 tsp freshly ground black pepper

Quinoa, pronounced “keen-wah”, is an ancient grain (used by the Incas) which is packed with nutrients. It is a complete protein, which is beneficial to vegetarians, and is also high in calcium and iron.

In a saucepan, bring stock to a boil. Stir in quinoa. Reduce heat to medium-low, cover and cook for 15 mins, or until tender and liquid is absorbed. Transfer to a large bowl and cool. Stir in red and green peppers, cucumber, green onions, black olives, red onions and feta into cooled quinoa.

In a small bowl, whisk together lemon juice, olive oil, garlic, basil, oregano and pepper. Pour over quinoa mixture; toss to coat.

Serves 6 Per Serving: 208 calories, 7.6 g protein, 9.1 g fat, 2.5 g fibre

Source: The Art of Living Well by Rose Reisman, Viking Canada, 2002.

—————————————————————-

Mango, Strawberry and Cucumber Salad

Catagory: Vegetarian Salads

Vinaigrette:1/3 cup rice wine vinegar3 tbsp walnut or olive oil1 tbsp granulated sugar1 ½ tsp coarsely chopped fresh mint¼ tsp each salt and black pepper

Salad:2 cups sliced strawberries1 medium cucumber (cut into ¼-inch cubes)1 large mango (peeled and cut into ¼ -inch cubes)8 cups mixed torn greens

In a large bowl combine vinegar, oil, sugar, mint, salt and pepper. Whisk together, then add strawberries, cucumber and mango and toss gently. Divide the greens up into 8 plates and top with the strawberry mixture.

Serves 8 Per Serving: 97 Calories, 6g of fat

Source: Cook Great Food By: Dietitians of Canada, Robert Rose, 2001

—————————————————————-

Bell Pepper and Apple Ssalad

Catagory: Vegetarian Salads

1 red bell pepper1 green bell pepper1 yellow bell pepper3 applespinch of salt, sugar, and grated balck pepper to taste.2 table spoon vinegar

1. slice the bell peppers and cut the apples into cubes.2.mix the sliced bell peppers and apples and put salt, sugar, vinegar to taste.3. and mix them well.4. now its ready to eat.

—————————————————————-

TOMATO AND MOZZARELLA SALAD

Catagory: Vegetarian Salads

4-5 lg. ripe tomatoes2 lbs. part-skim Mozzarella1/2 c. chopped fresh basil1/2 c. black olivesVINAIGRETTE:

1 tbsp. Dijon mustard4 tbsp. red wine vinegar1 tsp. sugar1/2 tsp. saltPepper1/2 c. olive oil

Alternate slices of tomato and Mozzarella on serving platter. Sprinkle with basil and olives. Right before serving drizzle vinaigrette over salad.Vinaigrette: Whisk all ingredients except olive oil. When thoroughly mixed drizzle in olive oil. (Keep whisking.) Pour over salad. Serve immediately.

—————————————————————

Beetroot and Blue Cheese Salad

Catagory: Vegetarian Salads

Ingredients:1 kg fresh beetroot (4 bulbs with leaves)200 gr sugar snap peas1 tbsp red wine vinegar2 tbsp extra virgin olive oil1 clove garlic, crushed1 tbsp salted baby capers, rinsed well100gr sharp blue cheese, crumbled

Method:Trim the leaves from the bulbs of the beetroot. Scrub the bulbs and wash the leaves well. Add the bulbs (unpeeled) to a large pot of boiling water and simmer, covered for about 30 minutes or until tender when pierced with a skewer or sharp knife. Drain and cool. Peel the skin off the bulbs and cut into wedges (if using baby beets, halve).

Blanch or microwave the sugar snap peas for 1-2 minutes, drain and refresh in cold water. Cook the leaves in the same water for 3-5 minutes and plunge into cold water. Drain well.

Dressing:Combine the vinegar, oil, garlic, capers and salt & pepper to taste and shake or whisk well to combine.

Divide the beetroot wedges and peas evenly onto four plates. Crumble the blue cheese over and drizzle with dressing.

—————————————————————

BROCCOLI, GREEN BEAN AND PESTO SALAD

Catagory: Vegetarian Salads

Ingredients:1 head broccoli, cut into flowerettes250g green beans, tail removedCooking salt for blanching water125g tub pesto or make your own100ml extra virgin olive oilPepper

Method:Bring a pot of water to the boil with added cooking salt. First blanch the broccoli flowerettes for 45seconds, remove with a slotted spoon and drop straight into a container of iced water to stop the cooking process (refreshing).

Bring the water back to the boil and add the green beans, cook for 45 seconds and refresh as for the broccoli. Drain both thoroughly and place in a salad bowl, mix the pesto with the extra virgin olive oil and pepper, then mix through the salad.

—————————————————————

Haricot Bean Salad

Catagory: Vegetarian Salads

1 cup/175g/6oz dried haricot beans, soaked overnight2 cloves garlic, crushed2 tbsp/30ml wine vinegar2 tbsp/30ml olive oil1 tsp/5ml French mustardsalt and freshly ground black pepper1 red pepper, seeded and thinly sliced1 leek, thinly sliced2 spring onions, green and white parts chopped separately

1-Place the beans in a large saucepan and coker with fresh water. Bring to the boil and boil fast for 10 minutes, then cover and simmer for 40-50 minutes or until tender. Drain.

2-Combine the garlic, vinegar, olive oil, mustard and seasoning in a screw top jar, seal and shake well.

3-Pour over the hot beans and leave to cool. Stir in the pepper, leek and white parts of the spring onions and place in a serving dish.

4-Sprinkle with green chopped onions and serve.

Serves 4

—————————————————————

Waldorf Salad

Catagory: Vegetarian Salads

3 medium red apples2 medium green apples2 sticks celery, sliced1/4 cup walnut halves1/4 cup mayonnaisebutter lettuce1 tablespoon sour cream1/2 cup French Dressing

French Dressing:1/4 olive oil2 table spoons white wine vinegar1 teaspoon seeded mustardground pepper to taste

Place all ingredients in a small screw-top jar and shake well .

Quarter and core the apples and cut into chunks.Place in a large mixing bowl with the celery and walnuts.In a separate bowl combine mayonnaise, French Dressing and sour cream, mix well. Add to salad and fold through.Transfer to lettuce-lined serving bowl. Serve immediately. Enjoy!

—————————————————————–

Lentil and Feta Cheese Salad

Catagory: Vegetarian Salads

2 cups/350g/12oz brown lentils1 bay leaf½ tsp/2.5ml dried basil2 garlic cloves, crushed stalk celery, finely chopped1 small onion, chopped3 tbsp/45ml fresh chives, chopped1 ½ cups/175g/6oz crumbled feta cheese6 tbsp/90ml/3fl oz virgin olive oil3 tbsp/45ml wine vinegar1/8 tsp/large pinch dried oreganosalt and freshly ground black pepper

1-Put the lentils in a bowl. Add 3 cups/750ml/ 1 ¼ pts cold water and soak the lentils for 2 hours.Drain.

2-Put the lentils in a saucepan and add enough cold water to cover them completely. Add the bayleaf, basil and 1 garlic clove. Bring to the boil and simmer, covered, for 20 minutes.

3-Add the celery and onion. Add enough additional water to cover the lentils. Cover the saucepan and simmer for 10 more minutes.

4-Drain the lentils, celery and onion and discard the bay leaf and garlic clove. Put the lentils, celery and onion in a serving bowl. Add the chives and feta cheese. Toss.

5-Put the olive oil, vinegar, oregano, remaining garlic clove, salt and pepper in a jar with a tightly fitting lid. Cover tightly and shake until well blended.

6-Pour the dressing over the lentil salad and toss. Let the salad stand for 2 hours, tossing occasionally, before serving.

Serves 6

—————————————————————–

Grilled Goat’s Cheese Salad

Catagory: Vegetarian Salads

2 firm round whole goats cheeses, such as Crottin de Chavignol (about 65-115 g/2 1/2-4 oz each)4 slices French breadOlive oil, for drizzling175 g/6 oz mixed salad leaves, including soft and bitter varietiesSnipped fresh chives, to garnish

For the dressing1/2 clove garlic5 ml/ 1 tsp Dijon mustard5 ml/1 tsp white wine vinegar5 ml/ 1 tsp dry white wine45 ml/3 tbsp olive oilsalt and freshly ground black pepper

1-To make the dressing, rub a large salad bowl with the cut side of the garlic clove. Combine the mustard, vinegar, wine, salt and pepper in a bowl. Whisk in the oil, 15 ml/ 1 tbsp at a time, to form a thick vinaigrette.

2-Cut the goats cheese in half crossways using a sharp knife.

3-Preheat the grill to hot. Arrange the bread slices on a baking sheet and toast on one side. Turn over and place a piece of cheese, cut side up, on each slice. Drizzle with oil and grill until the cheese is lightly browned.

4-Add the leaves and the dressing to the salad bowl and toss to coat the leaves thoroughly. Divide the salad among four plates, top each with a goat’s cheese crouton and serve, garnished with chives.

Click here to return to Vegetarian Recipes!