Best 3 Quick Vegetable Salad Recipes
In today's fast-paced world, where time is of the essence, creating quick and healthy meals has become a necessity. Salads, with their vibrant colors, textures, and nutrient-rich ingredients, are a perfect solution for those seeking a nutritious and expeditious lunch or dinner option. This article aims to guide you through the world of "quick vegetable salads," providing a collection of recipes that cater to busy individuals seeking a healthy and flavorful meal. From simple weekday lunches to impressive dinner party appetizers, these recipes are designed to tantalize your taste buds while saving you precious time in the kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
QUICK-PICKLED VEGETABLE SALAD
The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
- Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
- When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
- To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.
QUICK VEGETABLE SALAD
This recipe was given to me by a friend and it's one the entire family likes. Whenever we have a family get-together, I'm asked to bring this salad.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the corn, tomato, celery, cucumber, green pepper and onion. , In a small bowl, combine the remaining ingredients; gently blend into the salad. Serve immediately.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
QUICK MAKE AHEAD VEGETABLE SALAD
This is a wonderful salad to make for parties because you prepare it ahead of time. I also like the dressing served over fruit.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- In a serving bowl, combine broccoli, cauliflower and green pepper; place the onion rings on top. In a small bowl, whisk dressing ingredients; pour over salad (do not stir). Cover and refrigerate for 12 hours or overnight. Toss just before serving.
Nutrition Facts :
Tips:
- Choose fresh, crisp vegetables: The fresher the vegetables, the better the salad will taste. Look for vegetables that are brightly colored and free of blemishes.
- Wash vegetables thoroughly: This helps to remove dirt, bacteria, and pesticides.
- Cut vegetables into uniform pieces: This will help them to cook evenly. If the pieces are too large, they will take longer to cook and may not be tender.
- Use a variety of vegetables: This will give your salad more flavor and texture. Some good options include lettuce, arugula, spinach, tomatoes, cucumbers, carrots, celery, and radishes.
- Add some protein: This will help to make the salad more filling and satisfying. Some good options include grilled chicken, fish, tofu, or beans.
- Add some healthy fats: This will help to make the salad more flavorful and satisfying. Some good options include olive oil, avocado, nuts, and seeds.
- Season the salad to taste: This may include adding salt, pepper, lemon juice, vinegar, or herbs.
- Serve the salad immediately: This will help to prevent the vegetables from wilting.
Conclusion:
Quick vegetable salads are a healthy and delicious way to get your daily dose of fruits and vegetables. They are also a great way to use up leftover vegetables. With a little planning, you can make a quick vegetable salad in just a few minutes. So next time you are looking for a healthy and easy meal, try one of these quick vegetable salad recipes. You won't be disappointed!
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