Best 5 Cooked Cold Salad Recipes
In today's fast-paced world, where convenience is key, cooking delicious and healthy meals that are also time-efficient can be a challenge. Look no further! Cold salads are here to provide a refreshing and easy-to-make option for any occasion. With a plethora of recipes catering to various tastes and dietary preferences, this article aims to guide you in selecting the perfect cooked cold salad recipe that satisfies your cravings and fits your lifestyle effortlessly. From light and healthy salads to hearty and protein-packed options, discover the best recipes that will tantalize your taste buds while inspiring creativity in the kitchen. Let's dive into the world of cooked cold salads and find the perfect recipe for your next delightful dining experience!
Here are our top 5 tried and tested recipes!
COOKED COLD SALAD
When you can't decide between cooked greens or cold salad with dinner. This is a great mix of supper foods to bulk up on all those pesky greens we're supposed to consume every day with enough flavor, I didn't need dressing.
Provided by OregonDawn
Categories Salad Vegetable Salad Recipes
Time 17m
Yield 4
Number Of Ingredients 9
Steps:
- Heat bacon grease in a skillet over medium-high heat; saute Brussels sprouts and garlic until sprouts are slightly wilted and garlic is fragrant, 2 to 3 minutes. Add chard and saute until slightly wilted, about 5 minutes. Remove skillet from heat.
- Mix Brussels sprouts mixture and kale together in a bowl. Add carrot, Romano cheese, green onions, and hemp seeds and mix well.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 23.2 g, Cholesterol 30.9 mg, Fat 17.9 g, Fiber 6.9 g, Protein 22.6 g, SaturatedFat 6 g, Sodium 549.1 mg, Sugar 2.8 g
COLD NOODLE SALAD
Provided by Food Network
Categories main-dish
Time 42m
Yield 6 (1/2 cup) servings
Number Of Ingredients 15
Steps:
- Combine the cucumber, scallions, and red bell pepper in a medium bowl and refrigerate.
- In a medium non-stick saute pan, lightly cook carrots and mushrooms in a medium pan with the sesame seeds, adding 1 tablespoon of water at a time. Continue to cook until carrots and mushrooms are tender. Cool. Add to cucumber mixture and keep refrigerated.
- Combine all ingredients for dressing and mix well. Toss with vegetables and noodles.
Nutrition Facts : Calories 130, Fat 5 grams
COLD SHRIMP SALAD
A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.
Provided by Allrecipes Member
Categories Shrimp Salad
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g
COOKED CARROT SALAD
This is a Moroccan recipe published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.
Provided by PanNan
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash, scrape and slice carrots into 1/4 inch thick rounds.
- Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
- Drain carrots and place in serving bowl.
- Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.
Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 0.5, Sodium 44, Carbohydrate 6.1, Fiber 1.8, Sugar 2.9, Protein 0.7
COLD RAMEN NOODLE SALAD
Yummy, yummy..a nice cold salad that can be a great side dish or a refreshingly light meal. The possibilities are endless. I believe the original recipe came from a Wesson Oil Cookbook.
Provided by MrsKnox2016
Categories Meat
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown cubed chicken pieces in a saute pan with 2tbs oil until cooked through.
- In a large bowl, combine cooked and slightly cooled ramen noodles, coleslaw mix, carrot, celery. Toss well.
- Add cooked, diced chicken.
- In a separate bowl, whisk together remaining vegetable oil, vinegar, soy sauce, brown sugar and garlic powder. Pour sauce over salad and toss well to combine.
- Refrigerate at least 1 hour before serving.
- *Omit the chicken for a summer-safe salad.
- *This sauce is very all-purpose, so you can change up the meats (chicken, steak, cubed fish, tofu) and the veggies (snowpeas, corn, broccoli) and event the noodles (shrimp-flavored).
Nutrition Facts : Calories 863.9, Fat 50.1, SaturatedFat 11.4, Cholesterol 65.8, Sodium 1688, Carbohydrate 67.9, Fiber 1.6, Sugar 9.2, Protein 35.8
Tips:
- Choose fresh, high-quality ingredients: This will ensure that your salad is flavorful and nutritious.
- Use a variety of colors and textures: This will make your salad more visually appealing and interesting to eat.
- Don't be afraid to experiment with different flavors: There are endless possibilities when it comes to cold salads, so don't be afraid to try new things.
- Make sure your salad is well-dressed: A good dressing can make all the difference in a cold salad. Use a light hand at first and add more dressing to taste.
- Chill your salad before serving: This will help the flavors to meld and make the salad more refreshing.
Conclusion:
Cold salads are a delicious and refreshing way to enjoy your favorite fruits, vegetables, and proteins. They're perfect for summer gatherings, potlucks, or a quick and easy lunch or dinner. With so many different recipes to choose from, there's sure to be a cold salad that everyone will enjoy.
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