Colorful Vegetable Salad Recipes

NUTRIENT-PACKED COLORFUL SUPER SALAD RECIPE BY TASTY

Nutrient-Packed Colorful Super Salad Recipe by Tasty image

Boring salads no more! This colorful super salad is the perfect way to start the new year off with a bang. Carrot, broccoli, kale, cabbage, red bell pepper, and creamy avocado are just a few of the many ingredients that pack in tons of various vitamins, minerals, and antioxidants to boost your health, AND they taste delicious! Crazy! This dish will be your new staple recipe to get tons of nutrients in one meal.

Provided by Matthew Johnson

Categories Lunch

Yield 6 servings

Number Of Ingredients 19

Ingredients

3 tablespoons wole grain mustard
2 tablespoons organic maple syrup
1 tablespoon fresh ginger, grated
4 cloves garlic, grated
1 tablespoon sesame seed, toasted
¼ teaspoon cayenne pepper
¼ cup apple cider vinegar
¼ cup lemon juice
⅓ cup extra virgin olive oil
kosher salt, to taste
black pepper, to taste
2 cups lacinato kale, thinly sliced
2 large carrots, peeled and grated
2 cups broccoli floret
2 cups red cabbage, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 avocado, peeled and cubed
1 cup walnut, chopped
½ cup fresh parlsey, chopped

Steps:

In a liquid measuring cup, combine the mustard, maple syrup, ginger, garlic, sesame seeds, cayenne, apple cider vinegar, lemon juice, and olive oil. Whisk until fully incorporated. Season to taste with salt and pepper.
Add the kale, carrots, red cabbage, broccoli, red cabbage, bell pepper, avocado, walnuts, and parsley to a large serving bowl.
Pour desired amount of dressing over the salad and toss until everything is well coated.
Garnish with more toasted sesame seeds
Enjoy!

Nutrition Facts : Calories 397 calories, Carbohydrate 26 grams, Fat 31 grams, Fiber 9 grams, Protein 9 grams, Sugar 10 grams

COLORFUL VEGETABLE SALAD

Colorful Vegetable Salad image

This came from a friend who had a large vegetable garden many years ago. She was always creating recipes, depending on what was ready in the garden for picking. This salad goes well with meat or fish entrees.

Provided by Boca Pat

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups canned corn or 3 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed & drained
3 medium tomatoes, seeded & diced
1 cup chopped green pepper
1 cup chopped sweet red pepper
1/4 cup olive oil or 1/4 cup vegetable oil
3 tablespoons lime juice
2 tablespoons minced fresh cilantro or 2 tablespoons parsley
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large bowl, combine first five ingredients.
In a jar with a tight fitting lid, combine the dressing ingredients; shake well Pour over vegetables and toss to coat.
Cover& refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 191.1, Fat 7.6, SaturatedFat 1.1, Sodium 306.3, Carbohydrate 28.4, Fiber 6.3, Sugar 5.3, Protein 6.1

COLORFUL VEGETABLE SALAD

Colorful Vegetable Salad image

Slightly adapted from Taste of Home. I made this on Christmas Eve and it was still crunchy and good four days later. It is best eaten the same day or the next though. The original recipe called for an entire red onion, but I thought that looked like way too much onion. It also called for 6 oz olives, but I put in a bit less. Cooking time is actually chilling time.

Provided by wife2abadge

Categories Cauliflower

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

6 cups broccoli florets
6 cups cauliflower florets
2 cups grape tomatoes, halved
1/2 large red onion, sliced thinly
2 (2 1/4 ounce) cans sliced ripe olives, drained
1 (1 ounce) envelope ranch dressing mix
2/3 cup canola oil
1/4 cup vinegar

Steps:

In a large bowl, toss the broccoli, cauliflower, tomatoes, onion, and olives.
In a jar with a tight-fitting lid, combine dressing mix, oil, and vinegar; shake well.
Pour over salad and toss.
Refrigerate for at least three hours.

Nutrition Facts : Calories 90.2, Fat 8.1, SaturatedFat 0.6, Sodium 71.2, Carbohydrate 4.2, Fiber 1.2, Sugar 0.9, Protein 1.4

COLORFUL VEGETABLE SALAD

Colorful Vegetable Salad image

This is my favorite salad to make for family gatherings and potlucks. It's very easy and so much healthier than potato salad. It can be made ahead--in fact, it's at its best after about 12-24 hours of marinating. It keeps well in the fridge for about 2-4 days before it starts to deteriorate in quality. Prep time is estimated; you can buy pre-washed broccoli florets and cauliflowerettes to speed preparation. Cooking time is minimum marinating time.

Provided by Halcyon Eve

Categories Cauliflower

Time 3h30m

Yield 3/4 cup servings, 20 serving(s)

Number Of Ingredients 7

Ingredients

6 cups broccoli florets, cut into bite-sized pieces
6 cups cauliflower florets, cut into bite sized pieces
2 cups cherry tomatoes, halved
1 large red onion, thinly sliced
1 (6 ounce) can sliced olives, drained
1 cup Italian dressing
1/4 cup grated parmesan cheese

Steps:

In a large bowl, combine broccoli, cauliflower, red onion, and olives. Toss to combine. Add cherry tomatoes.
In a separate bowl, mix together dressing and cheese. Pour over salad and gently toss to mix.
Refrigerate 3-24 hours before serving.

Nutrition Facts : Calories 69.6, Fat 4.8, SaturatedFat 0.9, Cholesterol 1.1, Sodium 221.3, Carbohydrate 5.8, Fiber 1.2, Sugar 2.3, Protein 2.1

COLORFUL FOUR BEAN SALAD

Colorful Four Bean Salad image

This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.

Provided by Kathleen White

Categories Salad Beans Three Bean Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup white sugar
1 cup white vinegar
1 tablespoon vegetable oil
6 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 medium red onion, chopped
1 (4 ounce) jar pimento peppers, drained and chopped
1 (14 ounce) can cut green beans
1 (14.5 ounce) can yellow wax beans
1 (15 ounce) can lima beans
1 (15 ounce) can dark red kidney beans

Steps:

In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 31.9 g, Fat 1.4 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 0.2 g, Sodium 416.3 mg, Sugar 19 g

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