Vegetable Salad
Vegetable Salad

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, vegetable salad. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Looking for recipes for vegetable salads? Taste of Home has the best vegetable salad recipes from real cooks, featuring reviews, ratings, how-to videos and tips. To save time, we're using a bag of frozen grilled and marinated vegetables, then adding big flavor with marinated goat cheese.

Vegetable Salad is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Vegetable Salad is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook vegetable salad using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Vegetable Salad:
  1. Take Lettuce (2packs)
  2. Prepare Carrot (7 pieces)
  3. Take Beet (1 ball)
  4. Get Potatoes (2 balls)
  5. Take Peas (half cup)
  6. Take Cucumber (1 medium sized)
  7. Take Eggs (4)
  8. Take Green beans (10 pieces)
  9. Take Cabbage (1 small sized)
  10. Get Salad cream (I prefer Heinz)

Marinated Vegetable Salad is a healthy, make-ahead salad recipe highlighting crunchy summer vegetables. Do I have too many eves in there? In a large salad bowl, toss cooked vegetables, bell pepper, onion and cherry tomatoes with dressing. Salads are a great option for those looking to switch to healthy eating.

Instructions to make Vegetable Salad:
  1. Wash all the vegetables separately in clean, fresh water.
  2. Place the beet in a pot add enough water to cover it and boil for twenty minutes.
  3. Dice the potatoes, peas and green beans (each should be placed in a different bowl).
  4. Place the diced peas, potatoes green peas and eggs into a pot add clean water and allow to boil for 5mins.
  5. Slice lettuce and cabbage.
  6. Dice the cucumber.
  7. The beet should be ready now. Drain the hot water and pour cold water at temperature of 5°C. The sudden drop in temperature makes it easy to peel the outermost covering. Allow to cool and dice.
  8. The diced vegetables and eggs is ready now. Drain and run cold water (at room temperature) to hasten cooling.
  9. Shredd the carrots.
  10. Into a large glass bowl (large enough to contain all the ingredients) place all ingredients starting from cabbage, diced vegetables,peas,eggs and lettuce.
  11. Place in the refrigerator and allow to cool. Please do not freeze.
  12. Serve with a generous spread of salad cream and enjoy.

According to Wayne Campbell, Professor of Nutrition Science at Purdue University in the United States, "Eating a salad with a variety of colorful vegetables provides several unique types of carotenoids, including beta-carotene, lutein, zeaxanthin and lycopene." Roasted butternut squash salad with soy balsamic dressing. This is a great filling vegetable salad for a no-bread winter lunch. Roasting the squash concentrates and sweetens the flavour and contrasts wonderfully with the lentils, rocket and sesame seeds. Combine all ingredients, except tomatoes, in large bowl. Cover and refrigerate overnight, stirring occasionally.

So that’s going to wrap this up with this special food vegetable salad recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!