Vegetarian Salad Recipes

Vegetarian salad recipes - Cold potato salad, Fruit salad, Mediterranean salad, Lentil salad and Artichoke salad.

What You Need:

1. 2 red apples
   
   
2. 1 sliced banana
   
   
3. 1 Granny Smith apple
   
   
4. 2 Bartlett pears
   
   
5. ½ pound red grapes
   
   
6. ½ cup almond slivers, toasted
   
   
7. 1 cup vanilla yogurt
   
   
8. 1 tsp cinnamon
   
   
9. ¼ tsp ground ginger
   
   
10. ½ tsp nutmeg
    
    
11. 1 tbsp apple cider

How to Make It:

1. Wash and core apples and pears, peeling if desired
   
   
2. Cut into one inch chunks
   
   
3. Slice banana ½ in. thick
   
   
4. Wash grapes and cut in half
   
   
5. Combine fruits and almonds in salad bowl
   
   
6. Mix yogurt with spices and cider
   
   
7. Pour over fruit salad and stir to coat fruits evenly
   
   
8. Chill

What You Need:

1. 6 large potatoes, peeled and quartered
   
   
2. ½ tsp salt
   
   
3. 1 medium onion, minced
   
   
4. 3 tbsp vinegar
   
   
5. ½ tsp mustard
   
   
6. 1 tsp sugar
   
   
7. 2 tbsp olive oil
   
   
8. 2 tsp dill seed

How to Make It:

1. Cook potatoes in boiling salted water until tender
   
   
2. Drain, reserving ¾ cup of potato water
   
   
3. Dice potatoes
   
   
4. Add oil and minced onion and toss gently
   
   
5. In small saucepan bring the ¾ cup potato water to a boil
   
   
6. Pour over potatoes and onion
   
   
7. Keep at room temperature for 2 to 3 hours
   
   
8. Stir in vinegar, mustard, sugar, and dill seed
   
   
9. Potato salad will be creamy
   
   
10. Serve at room temperature

What You Need:

1. 1 medium head romaine lettuce, torn
   
   
2. 3 small tomatoes, diced
   
   
3. 1 medium cucumber, sliced
   
   
4. 1 small green bell pepper, sliced
   
   
5. 1 small onion, cut into rings
   
   
6. 6 radishes, thinly sliced
   
   
7. ½ cup flat leaf parsley, chopped
   
   
8. 1/3 cup olive oil
   
   
9. 3 tablespoons lemon juice
   
   
10. 1 garlic clove, minced
    
    
11. Salt and pepper to taste
    
    
12. 1 tsp fresh mint, minced
    
    
13. Pita bread, halves

How to Make It:

1. Combine lettuce, tomatoes, cucumber, pepper, onion, radishes and parsley in a salad bowl
   
   
2. Whisk together olive oil, lemon juice, garlic, salt, pepper and mint
   
   
3. Pour over salad and toss to coat
   
   
4. Serve immediately with warm pita halves

What You Need:

1. 1 cup dried lentils
   
   
2. 1 cup diced carrots
   
   
3. 1 cup diced red onions
   
   
4. 2 cloves garlic, minced
   
   
5. 1 bay leaf
   
   
6. ½ tsp dried thyme
   
   
7. 2 tbsp lemon juice
   
   
8. ½ cup diced celery
   
   
9. ¼ cup chopped fresh parsley
   
   
10. 1 tsp salt
    
    
11. ¼ tsp ground black pepper
    
    
12. ¼ cup olive oil

How to Make It:

1. In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme
   
   
2. Add enough water to cover by 1 inch
   
   
3. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy
   
   
4. Drain lentils and vegetables and remove bay leaves
   
   
5. Add olive oil, lemon juice, celery, parsley, salt and pepper
   
   
6. Toss to mix and serve at room temperature

What You Need:

1. 4 fresh artichoke hearts
   
   
2. 1 tbsp wine vinegar
   
   
3. 2 cups artichoke hearts, quartered
   
   
4. 1 tsp Louisiana hot sauce
   
   
5. 1 small garlic clove
   
   
6. 2 tsp salt
   
   
7. 1 tsp Lea and Perrins
   
   
8. 3 tbsp olive oil
   
   
9. 1 tbsp lemon juice

How to Make It:

1. In a wooden salad bowl, mash garlic and salt with a strong fork
   
   
2. Add fresh artichoke hearts, and mash with the garlic and salt
   
   
3. Add olive oil and stir
   
   
4. Add lemon juice and stir
   
   
5. Add wine vinegar and stir
   
   
6. Add hot sauce and stir
   
   
7. Add Lea and Perrins Worcestershire sauce and mix well
   
   
8. Put canned artichoke hearts in dressing and let marinate for 1 hour
   
   
9. Eat as is or serve on a bed of greens

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