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Vegetarian Salad Recipes
Vegetarian salad recipes - Cold potato salad, Fruit salad, Mediterranean salad, Lentil salad and Artichoke salad.
Fruit Salad
What You Need:
- 2 red apples
- 1 sliced banana
- 1 Granny Smith apple
- 2 Bartlett pears
- ½ pound red grapes
- ½ cup almond slivers, toasted
- 1 cup vanilla yogurt
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ½ tsp nutmeg
- 1 tbsp apple cider
How to Make It:
- Wash and core apples and pears, peeling if desired
- Cut into one inch chunks
- Slice banana ½ in. thick
- Wash grapes and cut in half
- Combine fruits and almonds in salad bowl
- Mix yogurt with spices and cider
- Pour over fruit salad and stir to coat fruits evenly
- Chill
Cold Potato Salad
What You Need:
- 6 large potatoes, peeled and quartered
- ½ tsp salt
- 1 medium onion, minced
- 3 tbsp vinegar
- ½ tsp mustard
- 1 tsp sugar
- 2 tbsp olive oil
- 2 tsp dill seed
How to Make It:
- Cook potatoes in boiling salted water until tender
- Drain, reserving ¾ cup of potato water
- Dice potatoes
- Add oil and minced onion and toss gently
- In small saucepan bring the ¾ cup potato water to a boil
- Pour over potatoes and onion
- Keep at room temperature for 2 to 3 hours
- Stir in vinegar, mustard, sugar, and dill seed
- Potato salad will be creamy
- Serve at room temperature
Mediterranean Salad
What You Need:
- 1 medium head romaine lettuce, torn
- 3 small tomatoes, diced
- 1 medium cucumber, sliced
- 1 small green bell pepper, sliced
- 1 small onion, cut into rings
- 6 radishes, thinly sliced
- ½ cup flat leaf parsley, chopped
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 tsp fresh mint, minced
- Pita bread, halves
How to Make It:
- Combine lettuce, tomatoes, cucumber, pepper, onion, radishes and parsley in a salad bowl
- Whisk together olive oil, lemon juice, garlic, salt, pepper and mint
- Pour over salad and toss to coat
- Serve immediately with warm pita halves
Lentil Salad
What You Need:
- 1 cup dried lentils
- 1 cup diced carrots
- 1 cup diced red onions
- 2 cloves garlic, minced
- 1 bay leaf
- ½ tsp dried thyme
- 2 tbsp lemon juice
- ½ cup diced celery
- ¼ cup chopped fresh parsley
- 1 tsp salt
- ¼ tsp ground black pepper
- ¼ cup olive oil
How to Make It:
- In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme
- Add enough water to cover by 1 inch
- Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy
- Drain lentils and vegetables and remove bay leaves
- Add olive oil, lemon juice, celery, parsley, salt and pepper
- Toss to mix and serve at room temperature
Artichoke Salad
What You Need:
- 4 fresh artichoke hearts
- 1 tbsp wine vinegar
- 2 cups artichoke hearts, quartered
- 1 tsp Louisiana hot sauce
- 1 small garlic clove
- 2 tsp salt
- 1 tsp Lea and Perrins
- 3 tbsp olive oil
- 1 tbsp lemon juice
How to Make It:
- In a wooden salad bowl, mash garlic and salt with a strong fork
- Add fresh artichoke hearts, and mash with the garlic and salt
- Add olive oil and stir
- Add lemon juice and stir
- Add wine vinegar and stir
- Add hot sauce and stir
- Add Lea and Perrins Worcestershire sauce and mix well
- Put canned artichoke hearts in dressing and let marinate for 1 hour
- Eat as is or serve on a bed of greens
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