Gourmet Veggie Salad Recipes

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MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Serves 6

Number Of Ingredients 10

2 1/2 tablespoons red-wine vinegar
1 tablespoon balsamic vinegar
2 Dijon-style mustard
dried red hot pepper flakes to taste
1/2 cup olive oil
1/2 pound pearl onions, blanched in boiling water for 1 minute, drained, and peeled
1 pound carrots, cut crosswise into 1/4-inch-thick slices (about 2 1/2 cups)
1 pound broccoli, cut into flowerets (about 5 cups)
2 red bell peppers, cut into thin strips (about 1 1/2 cups)
1/2 cup small brine-cured black olives (preferably Nicoise, available at specialty foods shops)

Steps:

  • In a small bowl whisk together the vinegar, the mustard, the red pepper flakes, and salt and black pepper to taste, add in the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a steamer set over the boiling water steam the onions, covered, for 2 minutes, add the carrots, the broccoli, and steam the vegetables for 3 minutes, or until they are crisp-tender. Transfer the vegetables to a colander and let them cool. In a bowl combine the steamed vegetables, the bell peppers, and the olives, toss the mixture with the dressing, and chill the salad, covered, for at least 4 hours or overnight.

HONEY-ROASTED VEGETABLE SALAD



Honey-Roasted Vegetable Salad image

Mix and match your favorite fall vegetables into this delicious side dish.

Provided by Donna Hay

Categories     HarperCollins     HarperCollins     Vegetable     Vegetarian     Carrot     Pumpkin     Cauliflower     Mint     Yogurt     Fall     Side     Thanksgiving     Cumin     Quick & Easy     Roast     Kid-Friendly     Small Plates

Yield 4 servings

Number Of Ingredients 11

750g (1 lb 10 oz) pumpkin (you can choose which type)
1 small head cauliflower (600g)
1 bunch baby heirloom carrots (400g)
2 tablespoons extra virgin olive oil
1 tablespoon honey (to sweeten the deal!)
1 teaspoon ground cumin
Sea salt and cracked black pepper, to taste
4 cups (100g) baby spinach leaves
1 cup mint leaves (optional)
1/2 cup (140g) natural Greek-style yogurt
1 tablespoon lemon juice

Steps:

  • Preheat oven to 200°C (400°F). Line a large roasting pan with non-stick baking paper.
  • Using a sharp knife (and a grown-up to help you), carefully peel and chop the pumpkin into 2cm pieces, discarding the seeds. Trim and cut the cauliflower into florets (halving any large ones). Trim and gently scrub the carrots.
  • Place the vegetables in the prepared pan and drizzle with the oil and honey. Sprinkle with the cumin, salt and pepper and toss to combine, using tongs. Roast for 25-30 minutes or until the vegies are tender and golden. With oven gloves on, remove the pan from the oven. Add the spinach and mint and toss through the warm vegetables, using tongs. You can transfer everything to a salad bowl now, if you like.
  • Place the yogurt, lemon juice, salt and pepper in a small bowl. Mix with a spoon and drizzle over the salad to serve.

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