Best 17 Vegetarian Salad Recipes

VEGETARIAN GREEK PASTA SALAD

Steps:

• Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
• In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
• In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.

VEGETARIAN 7-LAYER SALAD

Steps:

• Place greens in a clear glass serving bowl; sprinkle with green onions. Layer sliced beets on the onions. Arrange hard-boil egg slices on their sides against the glass for a decorative layer. Add sliced red onions and peas. Top with shredded Cheddar cheese.
• Mix sour cream, half-and-half, crumbled blue cheese, salt, and pepper together in a mixing bowl until well blended. Pour evenly over the salad.
• Top with rice noodles just before serving.

CHINESE MANDARIN CABBAGE SALAD WITH RAMEN NOODLES (VEGETARIAN)

Steps:

• Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
• In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
• In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
• Top salad with mandarin orange segments.
• **NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.

VEGETARIAN TACO SALAD

Steps:

• Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets. , Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks., In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls.

VEGETARIAN TACO SALAD - LOW FAT

Steps:

• Stir first seven ingredients (through sour cream) together in a large bowl until combined.
• Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
• Layer chips on serving plates and top with taco mixture.
• Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.

VEGETARIAN TORTELLINI SALAD WITH GRILLED VEGETABLES

Steps:

• Mix balsamic vinegar, olive oil, water, Italian seasoning, and Italian salad dressing mix together in a bowl for the dressing. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini is tender and filling is hot, 10 to 12 minutes. Drain and cool under cold water. Set aside.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush zucchini, squash, and onions with olive oil; sprinkle with salt and pepper.
• Grill vegetables on the preheated grill until brown and soft, 7 to 10 minutes, making sure not to overcook squash. Remove from heat and let rest and cool for 10 minutes.
• Chop cooled vegetables into medium-sized pieces. Place in a large bowl with tortellini and mix together. Add dressing and mix well. Season with salt and pepper to taste. Serve warm or refrigerate and serve cold the next day.

VEGETARIAN TUNA SALAD

Steps:

• Put beans in a medium-sized bowl and mash well.
• Add remaining ingredients and mix well.
• Chill for several hours before serving.

VEGETARIAN BROCCOLI SALAD

Steps:

• Combine miracle whip, vinegar and sugar in a small bowl.
• Mix broccoli, walnuts, and craisins.
• Pour dressing over broccoli mixture, mix to combine.
• Chill one hour or overnight.

EGGLESS SALAD (VEGAN OR VEGETARIAN)

Steps:

• Mash Tofu into a chunky texture, similar to that of egg salad.
• Add Mayo to desired consistancy.
• Stir in remaining ingredients.
• Serve on bread or pitas, with lettuce, tomato, cheese or veg.
• cheese if desired.

VEGETARIAN WALDORF SALAD

Steps:

• In a salad bowl, toss together the apples, lemon juice, celery, walnuts, raisins and grapes.
• In a separate bowl, fold together the whipped cream and mayonnaise; add to salad and mix well. Sprinkle with nutmeg and chill before serving.

ASPARAGUS PASTA SALAD -- VEGETARIAN

Steps:

• Put the pieces of asparagus stem in a steamer basket & steam for 8 to 10 minutes before adding the top pieces, then steam another 5 to 7 minutes or until all is crisp-tender. Drain & cool.
• In a large bowl, combine asparagus & the remaining ingredients, tossing to coat.
• Cover & refrigerate 3 to 4 hours or overnight.

QUICK VEGETARIAN TACO SALAD

Steps:

• Put diced tomatoes and taco seasoning mix into a pan on medium-low heat.
• Rinse the diced tomato can with 1/4 cup water and add that to pan.
• Stir taco mix in thoroughly.
• Add the Prime Grillers Crumbles and the corn, and stir occasionally until heated through.
• Add the beans and stir just until heated.
• While mixture is heating, rinse and pat or spin dry the lettuce, and tear it into bite-size pieces.
• Pile the lettuce onto plates, and top with taco mixture.
• Top with grated cheese if desired.
• Crumble two taco shells on top of each salad.
• If you would like extra sauce, make and top with the optional dressing.

VEGETARIAN 'CHICKEN' SALAD

Steps:

• Combine vegetarian fried chicken and celery together in a large bowl.
• Mix together lemon juice, mayonnaise, whipping cream, grapes, curry powder, dill, and salt in a separate bowl. Add to chicken mixture and toss well. Chill until serving.

HEARTY VEGETARIAN PASTA SALAD

Steps:

• Cook pasta.
• Combine olive oil, salt and pepper, fresh herbs and chili peppers. Let stand.
• Peel and dice avocado (scoop out small pieces if it's too ripe to chop). Prepare tomato, cheese and peppers.
• When pasta is cooked, drain and rinse under cold water.
• Mix all ingredients in a large bowl, add dressing, and mix well to coat. Serve and enjoy!
• * For a more tangy dressing, add balsamic vinegar to the dressing mixture and blend.

VEGETARIAN TACO SALAD (FOR THE DIETER)

Steps:

• Heat griller crumbles according to package, adding water according to your taste for consistency.
• Add taco seasoning and let heat for 30 seconds longer so that the onion bits soften. I add extra cumin here for a smokier flavor, but you could also had a TINY bit of cayenne if you like the heat.
• Top lettuce with "meat," then sprinkle on taco sauce.
• Enjoy! :3 You could also top with shredded cheese, sour cream, or tomatoes, but I don't like any of those.

LOW FAT VEGETARIAN CHEESEBURGER SALAD

Steps:

• Put your salad greens into a bowl.
• Microwave your veggie burger on a plate for about 1 minute on high. Check the burger. You want hot and about ready, but not getting tough. Then add the slice of cheese and microwave for 30 seconds on high. If the cheese is not melted at that point, put it back in the microwave for 5-10 more seconds. Cut the cheeseburger into strips. Put it on top of the lettuce.
• Drizzle your ketchup on top like salad dressing, or put out a little cup to dip into.

GREEN PEA SALAD (VEGETARIAN)

Steps:

• 1. Thaw peas under running water in strainer,rinse...spin dry if you have a salad spinner or use paper towel to blot dry
• 2. put peas into a large bowl that has a lid
• 3. dice onions,chop eggs and dill.
• 4. add sour cream,mayo and ranch dressing
• 5. add onions,eggs and dill to peas...mix well
• 6. You can add a can of tuna and a pound of elbow pasta to make this a meal instead of just a side dish.
• 7. ENJOY!