Vegetable Salad Recipes

Here are some yummy and fun vegetable salad recipes to help spice things up in your kitchen.

Keep in mind that some of the salads require chill time before serving.

Vegetable Salad Recipes List

Caesar Salad

Mixed Bean Salad

Coleslaw with Buttermilk Dressing

Mushroom Salad

Onion Cucumber Salad 

Pepper Salad

Italian Onion Salad

Caesar Salad Recipe

Caesar Salad Ingredients

• 3 heads romaine lettuce
• 1 cup olive oil
• 2 cups bread crumbs
• 2 cloves of garlic minced
• 1 teaspoon of salt
• 1/2 teaspoon of dry mustard
• 1/2 teaspoon freshly ground black pepper
• 6 anchovies
• 1/4 cup wine vinegar
• 1 egg, coddled for 1 minute
• 3/4 cup grated Parmesan cheese

Wash the lettuce carefully; drain well and chill.

When ready to prepare the salad, dry the leaves thoroughly with paper towel. Then break or tear the leaves by hand (do not cut them with a knife) into large pieces; place in a large bowl.

Heat ½ cup oil in a skillet; add the bread cubes and garlic.

Sauté until browned.

Sprinkle the lettuce with the salt, mustard, pepper, anchovies and remaining oil. Toss lightly with 2 spoons until well coated. Sprinkle with the vinegar and toss again.

Break the egg into the salad, and toss until it is completely distributed. Add the cheese and toss again. Just before serving, toss in the croutons (browned bread cubes).

Serves 6-8.

Mixed Bean Salad Recipe

Mixed Bean Salad Ingredients

• 1 1/2 cups cooked or canned dried lima beans
• 1 1/2 cups cooked or canned kidney beans
• 1 cup thinly sliced onions
• 1 cup chopped celery
• 3/4 cup olive oil
• 1/4 cup wine vinegar
• 1 clove garlic, minced
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon chili powder

Toss together the lima beans, kidney beans, onions and celery.

Beat together oil, vinegar, garlic, salt, pepper and chili powder.

Pour over the bean mixture and chill 2 hours before serving. Serves 6-8.

Coleslaw with Buttermilk Dressing

Coleslaw with Buttermilk Dressing Ingredients

• 6 cups shredded cabbage
• 1/4 cup finely chopped onions
• 1/4 grated carrots
• 1/4 cup cider vinegar
• 3 tablespoons olive or grape seed oil
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon sugar
• 1/2 cup buttermilk

Cover the shredded cabbage with ice water for 15 minutes.

Drain well, then toss with the onions and carrots in a bowl.

In a pot bring the vinegar, oil, salt, pepper and sugar to a boil.

Pour over the cabbage and toss.

Let stand 10 minutes, then mix in the buttermilk.

Chill.

Serves 6-8.

Mushroom Salad Recipe

Mushroom Salad Ingredients

• 1 1/2 pound mushrooms
• 3/4 cup olive oil
• 3 tablespoons lemon juice or white wine vinegar
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper

Buy very fresh, firm white mushrooms. Wash thoroughly.

Remove the stems and use for another purpose.

Peel the caps and slice paper-thin.

Mix together the oil, lemon juice, salt and pepper.

Toss with the mushrooms.

Chill 2 hours before serving in lettuce cups.

Serves 6-8.

Onion Cucumber Salad Recipe 

Onion Cucumber Salad Ingredients

• 2 onions
• 2 cucumbers
• 1/2 cup cider vinegar
• 1/4 cup water
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper 

Peel the onions and cucumbers; cut into paper-thin slices.

Cover with salted ice water. Cover and chill for 3-4 hours.

Drain; add the vinegar, water, sugar, salt and pepper. 

Chill one hour before serving.

Serves 4-6.

Pepper Salad Recipe

Pepper Salad Ingredients

• 1/3 cup cider vinegar
• 3 tablespoons olive oil
• 1 teaspoon salt 
• 1/4 teaspoon white pepper
• 1/2 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 2 tablespoons brown sugar
• 4 cups chopped cabbage
• 4 peppers (green and red) chopped
• 2 tablespoons finely chopped onion

Mix together the vinegar, oil, salt, pepper, mustard seeds, celery seeds and brown sugar.

Toss together the cabbage, peppers and onion.

Add the dressing and mix thoroughly.

Chill for 3 hours before serving.

Serves 6-8.

Italian Onion Salad Recipe 

Italian Onion Salad Ingredients

• 4 large red Italian or sweet Spanish onions
• 2 teaspoons salt
• 1/2 cup olive oil
• 3 tablespoons wine vinegar
• 8 anchovy fillets
• 1/4 cup pitted black olives (Italian or Greek)

Peel the onions and slice paper thin.

Cover with ice water; add the salt and a few ice cubes. Let stand 30 minutes.

Drain the onions and dry. Put the onions in a salad bowl; sprinkle with a mixture of the oil and vinegar.

Arrange the anchovies and olives on top.

Serves 6-8.

Hope you enjoy these vegetable salad recipes. I'll be adding more in the future. In the meantime take a look at some of these other easy veggie recipes.

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