Best 7 Super Veggie Tossed Salad Recipes

Calling all veggie enthusiasts and health-conscious foodies! Are you looking for an explosion of flavor and nutrition in your salad bowl? Look no further! "Super Veggie Tossed Salad" is here to tantalize your taste buds and nourish your body with its vibrant colors, fresh textures, and an array of health-boosting ingredients. This salad is not just a side dish; it's a celebration of vegetables in their most natural and delicious form. Prepare to embark on a culinary journey that will leave you feeling energized, satisfied, and craving more.

Check out the recipes below so you can choose the best recipe for yourself!

VEGGIE TOSSED SALAD

Veggie Tossed Salad image

This simple salad delivers a dose of veggies and great fresh flavors. Feel free to try it with your favorite dressing. Evelyn Slade - Fruita, CO

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups torn romaine
1-1/2 cups fresh baby spinach
3/4 cup sliced fresh mushrooms
3/4 cup grape tomatoes
1/2 cup sliced cucumber
1/3 cup sliced ripe olives
1 tablespoon grated Parmesan cheese
1/4 cup reduced-fat Italian salad dressing

Steps:

In a large bowl, combine the first seven ingredients. Add salad dressing; toss to coat.

Nutrition Facts : Calories 62 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 245mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SUPER VEGGIE TOSSED SALAD

Super Veggie Tossed Salad image

This crunchy vegetable salad is perfect on a hot summer's day. I like to cut the vegetables earlier in the day, then chill them so they are nice and crisp. Just before serving, all that is left to do is drizzle with the salad dressing.-LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 cup torn leaf lettuce
1 small tomato, diced
1/4 cup fresh cauliflowerets
1/4 cup fresh broccoli florets
1/4 cup diced cucumber
1 small carrot, julienned
2 radishes, sliced
2 tablespoons diced celery
2 tablespoons diced green pepper
1 green onion, thinly sliced
1/4 cup Italian salad dressing or dressing of your choice

Steps:

In a serving bowl, combine the first 10 ingredients. Drizzle with dressing and toss to coat.

Nutrition Facts : Calories 60 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 460mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein.

YOUR BASIC TOSSED SALAD

Your Basic Tossed Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1/4 cup (a couple of glugs) extra-virgin olive oil
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper

Steps:

Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

TOSSED GREEN SALAD

Tossed Green Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 small heads Boston lettuce
2 tablespoons tarragon vinegar
1 teaspoon finely minced garlic
1 tablespoon Dijon-style mustard
6 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped dill
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives (optional)

Steps:

Discard any blemished outer leaves of lettuce. Cut away core. Separate leaves, rinse and drain or spin dry. Place in a salad bowl.
In a small bowl, combine vinegar, garlic and mustard. Using a wire whisk, beat in oil. Add salt, pepper, dill, parsley and chives. Pour dressing over salad and toss.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 222 milligrams, Sugar 1 gram, TransFat 0 grams

SUPER SHRIMP AND VEGGIE PASTA SALAD

Super Shrimp and Veggie Pasta Salad image

This is an adaptation of my Mom's recipe. A very colorful salad that's great any time of the year. A light creamy salad dressing can be substituted to reduce calories. I've also substituted frozen shrimp for canned on occasion, depending on availability.

Provided by Weearead

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

1 (12 ounce) package small seashell pasta
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 green onions, finely chopped
3 stalks celery, chopped
25 large pitted black olives, sliced
1 (4 ounce) can small shrimp, drained
1 cup creamy salad dressing (e.g. Miracle Whip)
1 teaspoon prepared mustard
1 teaspoon white sugar
2 teaspoons vinegar
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse in cold water.
In a large bowl, combine pasta, green pepper, red pepper, onion, celery, olives and shrimp. In a separate bowl mix together: salad dressing, mustard, sugar, vinegar, salt and pepper; pour over salad. Can be served immediately, but best when chilled a few hours.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 37.9 g, Cholesterol 34.2 mg, Fat 10.8 g, Fiber 2.4 g, Protein 9.3 g, SaturatedFat 1.5 g, Sodium 408.1 mg, Sugar 6.8 g

PAUL MCCARTNEY'S SUPER VEGETABLE SALAD

Paul McCartney's Super Vegetable Salad image

Paul McCartney says, "This is a fantastic salad that can accompany whatever you like-here it's served with tofu, but could just as easily serve it with veggie burgers or vegetarian sausages, as well as fries and new or mashed potatoes. You can also vary the steamed vegetables according to what's in season." From The Meat Free Monday Cookbook; A Full Menu for Every Monday of the Year. Paul, along with numerous other luminaries, started the Meat Free Monday campaign to address pollution, better health, and the ethical treatment of animals and global hunger..

Provided by Sharon123

Categories Salad Dressings

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

28 cherry tomatoes
12 green beans, 1 inch lengths
2 carrots, peeled and sliced into one inch pieces
3 heads broccoli, cut into florets (4 cups)
1 head lettuce (like romaine)
3 green onions, minced
2/3 cup cornmeal
1/2 cup chopped herbs (like parsley, basil, tarragon, or cilantro)
2 tablespoons olive oil
9 ounces firm tofu, cut into slices (or extra firm)
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard (optional)
2 teaspoons maple syrup (optional)

Steps:

Salad:.
Preheat oven to 400*F.
Roast tomatoes on large baking sheet 10 minutes.
Fill saucepan with 1 inch cold water, place steamer above it. Put green beans and carrots in steamer. Turn heat on high and steam about 15 minutes. Add broccoli 3 minutes before other vegetables are done occasionally prodding carrots with fork to check for desired crispness or tenderness.
Meanwhile, toss together lettuce leaves and green onions.
Combine cornmeal and herbs in a bowl.
Heat oil in large skillet over medium high heat. Coat tofu slices in cornmeal mixture, and cook 3-5 minutes per side, or until golden brown. Transfer to paper towel lined plate to drain.
Dressing:.
Whisk together all ingredients in small bowl.
Assemble:.
Arrange lettuce on a serving plate, followed by warm vegetables, and finally tofu.
Pour dressing over salad, and serve immediately.

Nutrition Facts : Calories 509.9, Fat 25.8, SaturatedFat 3.7, Sodium 221.2, Carbohydrate 59.1, Fiber 18.1, Sugar 14.3, Protein 22.8

SUPER VEGGIE SALAD WITH CREAMY ALMOND DRESSING

Super Veggie Salad With Creamy Almond Dressing image

I just bought a 3 pound bag of almonds from Sam's club and this dressing is a wonderful way to use them! I hope you enjoy! This dressing thickens up after sitting for a few minutes, so you could actually use less oil(3/4 cup) and the rest water or maybe apple juice and it would be just as good and less calories! The dressing also makes a great dip!

Provided by Sharon123

Categories Salad Dressings

Time 20m

Yield 2 1/4 cups dressing, 6 serving(s)

Number Of Ingredients 19

Ingredients

6 tablespoons blanched almonds, chopped
6 tablespoons water
1/2 cup lemon juice, fresh juice plus
2 tablespoons fresh squeezed lemon juice
2 tablespoons honey
1/2 teaspoon salt
1/2 tablespoon fresh basil, minced
1/4 teaspoon dill
1/4 teaspoon fresh cracked black pepper
1 teaspoon lemon zest
1/2-1 cup canola oil (or vegetable oil)
kosher salt
1 1/2 cups small broccoli florets
1 cup thinly sliced mushroom
6 slices red onions
1 large ripe avocado, cubed
1/2 teaspoon freshly cracked black pepper
2 cups grape tomatoes (or cherry)
1 head romaine lettuce or 1 head butter lettuce

Steps:

Dressing:.
Place the almonds and water into a blender or food proccesor and turn on high speed to purée. Add remaining ingredients, except for oil, and run to blend and whip thoroughly.
With the motor running, slowly pour in oil and run until the dressing is thick and creamy. (dressing can be prepared and refrigerated for up to 1 week.).
As stated in the description, you may use 3/4 cup oil and 1/4 cup water or apple juice(or liquid of choice) and get a little thinner dressing. Let sit for a few minutes to thicken up.
Salad:.
Put 1/2 cup of the dressing in the bottom of your salad bowl.
Add all ingredients, except lettuce, and toss to coat.
Serve:.
Put several lettuce leaves on each plate and add dressed salad. Serve extra dressing on the side. Enjoy!

Nutrition Facts : Calories 346.6, Fat 29.2, SaturatedFat 2.6, Sodium 218.7, Carbohydrate 21.9, Fiber 6.9, Sugar 9.1, Protein 5.6

Tips:

To save time, buy pre-washed and chopped veggies.
Use a variety of colorful veggies to make your salad more visually appealing.
Don't be afraid to experiment with different dressings. Vinaigrettes are a classic choice, but you can also try creamy dressings, nut-based dressings, or even fruit-based dressings.
If you're making the salad ahead of time, wait to add the dressing until just before serving. This will help prevent the salad from getting soggy.
For a heartier salad, add some cooked protein, such as grilled chicken, tofu, or beans.
Salads are a great way to use up leftover vegetables. Just toss them in with some dressing and you're good to go.

Conclusion:

With so many different variations, there's a super veggie tossed salad out there for everyone. So next time you're looking for a healthy and delicious meal, give one of these recipes a try. You won't be disappointed!