Fresh Vegetable Salad Recipes

FRESH VEGETABLE SALAD

Steps:

• Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
• Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

FRESH VEGETABLE SALAD

Steps:

• Toss vegetables in a large salad bowl. In a small bowl, combine mayonnaise, sugar and Parmesan cheese; pour over vegetables and toss to coat. Cover and chill. Sprinkle with bacon just before serving.

MARINATED FRESH VEGETABLE SALAD

Steps:

• In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.

FRESH GARDEN VEGETABLE SALAD

Steps:

• In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.

FRESH VEGETABLE SALAD

Steps:

• Mix together the first 6 ingredients in a large serving bowl.
• In a krudit jar, add the olive oil, parsley, vinegar, salt, ground mustard, pepper, and garlic.
• Put on tight fitting lid; shake vigorously to combine ingredients.
• Pour over salad and toss to coat.
• Cover and refrigerate for at least 2 hours and up to 8 hours.
• Serve with a slotted spoon.
• Add salt and pepper to taste.

FRESH VEGETABLE SALAD

Steps:

• Cut the carrots into 3/8-inch chunks. Trim the snow peas and rinse well.
• Place the carrots in a saucepan and add enough water to cover them and the peas when they are added. Add salt. Bring to a boil and simmer for about 4 minutes. Add the peas to the carrots and cook for 2 minutes more. The vegetables must remain crisp and tender. Drain well. Let cool.
• Using a sharp knife, cut the corn kernels from the cob. Combine the carrots, peas, corn kernels and the remaining ingredients in a mixing bowl. Blend well and serve.

FRESH VEGETABLE SALAD

Steps:

• Wash and peel cucumbers.
• Dice cucumbers into 1/2 inch cubes.
• Wash green bell pepper and remove seeds.
• Dice green bell peppers into 1/2 inch cubes.
• Wash tomato and remove core.
• Cut tomato into 1/2 inch pieces.
• Peel onion and dice into 1/2 inch cubes.
• Then mix all vegetables in a bowl.
• In a separate bowl mix all the ingredents for the dressing.
• Be sure to stir and mix well.
• Pour dressing over the vegetables and let stand covered in the refrigerator for about one to two hours.
• Then it will be ready to serve.