Best 3 Easy Veggie Salad Recipes

In the realm of healthy and refreshing dishes, easy veggie salads reign supreme. These vibrant creations offer a delightful balance of flavors, colors, and textures, making them a perfect choice for light lunches, quick dinners, or nutritious snacks. With a plethora of options available, finding the best recipe to suit your preferences can be a daunting task. This comprehensive guide will take you on a culinary journey, exploring a variety of easy veggie salad recipes, each offering unique combinations of fresh vegetables, herbs, dressings, and toppings. From classic Caesar salads to innovative grain bowls, and from Mediterranean-inspired creations to Asian-infused delights, this article will provide you with the inspiration and knowledge to craft the perfect easy veggie salad that will tantalize your taste buds and leave you feeling satisfied and energized.

Here are our top 3 tried and tested recipes!

EASY VEGGIE SALAD WITH ASIAN DRESSING

Easy Veggie Salad With Asian Dressing image

Make and share this Easy Veggie Salad With Asian Dressing recipe from Food.com.

Provided by Tinkerbell

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 (12 ounce) package broccoli slaw mix (or a mix of shredded broccoli stems, carrots & purple cabbage)
1 (16 ounce) can chickpeas, drained (garbanzo beans)
1 cucumber, chopped (about 1 cup)
1 cup artichoke heart, chopped
3/4 cup tomatoes, chopped
1/4 cup rice wine vinegar
1/4 cup olive oil
1 tablespoon sesame oil
1 teaspoon soy sauce
1 tablespoon honey
2 teaspoons garlic, minced
1/2 teaspoon celery seed
1/2 teaspoon marjoram
1/2 teaspoon salt (I use sea salt)
2 tablespoons toasted sesame seeds
2 tablespoons fresh cilantro, finely chopped

Steps:

In large bowl, combine all 5 salad ingredients.
In small bowl combine all 11 dressing ingredients. Stir or whisk to combine.
Pour dressing over salad, mix well. Cover and refrigerate til serving time.

Nutrition Facts : Calories 384, Fat 21.9, SaturatedFat 3, Sodium 859, Carbohydrate 41.5, Fiber 9.2, Sugar 7, Protein 9.5

EASY MARINATED VEGGIE SALAD

Easy Marinated Veggie Salad image

From Weldon, California, Juleen Edwards notes, "My husband doesn't normally like peas, but he loves this colorful, crunchy salad coated in vinaigrette."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2/3 cup frozen French-style green beans, thawed
1/2 cup frozen peas, thawed
1/3 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 jar (2 ounces) diced pimientos, drained
DRESSING:
2 tablespoons sugar
1 tablespoon canola oil
1 tablespoon cider vinegar
1 teaspoon water

Steps:

In a salad bowl, combine the beans, peas, celery, green pepper, onions and pimientos. In a small bowl, combine the dressing ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts :

EASY VEGGIE SALAD

Easy Veggie Salad image

"While the meat is browning, I chop the vegetables for both the sandwich and the Easy Veggie Salad," she says. "If I'm especially short on time, I'll buy sliced vegetables from the salad bar at the grocery store. "The light, flavorful dressing whisks together in a snap and tastes better than bottled dressing. Since this recipe makes a lot, we can enjoy the salad the next day, too.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12-14 servings.

Number Of Ingredients 12

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 small cucumber, halved and thinly sliced
2 cups thinly sliced carrots
1/2 cup chopped green pepper
1/4 cup sliced radishes
1/2 cup red wine vinegar
1/3 cup sugar
2 tablespoons vegetable oil
1 teaspoon ground mustard
1 teaspoon salt
Dash pepper

Steps:

In a large bowl, combine the beans, cucumber, carrots, green pepper and radishes. In a small bowl, combine the remaining ingredients; mix well. Pour over vegetables and toss to coat. Serve with a slotted spoon. Refrigerate leftovers up to 2 days.

Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.

Tips:

Choose fresh and crisp vegetables: The key to a great veggie salad is using fresh, crisp vegetables. This will give your salad a vibrant color and flavor.
Variety is key: Don't be afraid to mix and match different vegetables in your salad. The more variety you have, the more interesting and flavorful your salad will be.
Add some protein: If you want a more filling salad, add some protein, such as grilled chicken, tofu, or beans.
Don't overdress your salad: A little bit of dressing goes a long way. Too much dressing can overwhelm the flavor of the vegetables.
Serve your salad immediately: Veggie salads are best enjoyed immediately after they are made. This will prevent the vegetables from wilting.

Conclusion:

Veggie salads are a delicious and healthy way to get your daily dose of fruits and vegetables. They are also a great way to use up leftover vegetables. With so many different recipes to choose from, there is sure to be a veggie salad that everyone will enjoy.