vegetable salad

Veggies are charred to perfection and then drizzled with a bright-and-sunny herby lemon vinaigrette. Bites of creamy, salty blue cheese (or substitute Parmesan) are the finishing touch!

Grilled Vegetable Salad 

medium ears sweet corn, husk and silk removed

yellow squash, ends trimmed, quartered lengthwise

zucchini, ends trimmed, quartered lengthwise

red bell

asparagus,

olive oil

kosher salt

black pepper

lb. cherry or grape tomatoes, sliced in half

lemon vinaigrette

Preheat grill to 400° F. Make sure grates are...

Preheat grill to 400° F. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)

Place prepared/cut corn, yellow squash, zucchini, bell pepper,...

Place prepared/cut corn, yellow squash, zucchini, bell pepper, onion, and asparagus on a large rimmed pan. The pan will be very full. Here's my favorite large cutting board and my favorite knife for recipes that involve alot of cutting and chopping. Drizzle olive oil over all vegetables. Keep sliced rings of red onion intact, brushing the olive oil evenly over the cut surfaces. With your hands, gently fold the rest of the vegetables until they are all nicely coated with the olive oil. Sprinkle vegetables fairly generously with kosher salt and freshly ground black pepper, and fold again using your hands. Sprinkle one more time with kosher salt and freshly ground black pepper, and you're ready to grill.

Depending on the size of your grill, you...

Depending on the size of your grill, you may need to grill in batches. Cooking times will vary with each of the vegetables, so it's just a matter of checking on them regularly and removing them when they're done to your liking - you'll want a good set of tongs for flipping the vegetables. I like the onion to get nicely softened, so that always takes the longest. I prefer the ears of corn to have some char, but to not be completely cooked - so we set the ears on the hottest part of the grill to get some quick char, and then remove them. The asparagus always cooks the fastest. Once the vegetables have charred and are cooked/softened to your liking, remove them back to the rimmed pan.

Once the vegetables have cooled enough to handle,...

Once the vegetables have cooled enough to handle, cut the kernels from the corn and chop the rest of the vegetables into bite-size pieces, about an inch or so in size. Place everything into a large-ish serving vessel - I like to use a low, wide bowl. Add the tomatoes and fold everything together. Drizzle with a bit of the herby lemon vinaigrette, and then fold. Add more vinaigrette if needed. Sprinkle with blue cheese. Serve just slightly warm or at room temperature.

Fresh broccoli salad is creamy, salty, tangy, sweet, and oh, so delicious. My grandma has been making this for holidays and family get-togethers for as long as I can remember, and I&#039;ve been addicted to it for just as long. 

Broccoli Salad Recipe

broccoli

bacon

cheddar cheese (cubed into ¼-inch pieces)

onion (finely chopped)

mayonnaise

sugar

white vinegar

In a large bowl, combine the broccoli, bacon, cheese and onion.

In a medium bowl, whisk together the mayonnaise, sugar and vinegar. Pour the dressing over the broccoli mixture and stir together until everything is evenly coated.

The broccoli salad can be served immediately, but tastes even better if you cover and refrigerate it for 1 to 2 hours before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Prepare several basic meal prep salads for quick and easy lunches. Add whatever toppings suit your fancy on a given day and you&#x27;re good to go!

Basic Meal Prep Salad

head romaine lettuce

carrots

oz shredded purple cabbage

onion

red bell pepper (sliced)

Chop the lettuce into bite sized pieces. Place in a salad spinner. Spray with vinegar, rinse with water. Spin dry.

Divide the lettuce among four meal prep containers

Divide the carrots, cabbage, green onions, and peppers among the containers. There may be leftover vegetables, depending on your tastes.

Seal the lids and store the salads in the fridge for up to 4 days. Add additional toppings and dressing as desired.

In a large bowl, toss the arugula with 1 1/2 tablespoons vinegar and 1 tablespoon olive oil; season with salt and pepper. Transfer to a platter.  In the same

Tomato, Mozzarella and Arugula Salad

baby arugula

red wine vinegar

Salt and pepper

tomatoes,

mozzarella cheese,

red onion, thinly sliced

basil

mint

Grilled Vegetables have an amazing flavor! Whether you are making a grilled vegetable salad, or grilled vegetable skewers, this recipe will have you covered.

Grilled Vegetable Salad

zucchinis (sliced)

bell peppers

oz mushrooms (quartered)

cherry tomatoes

salt

garlic powder

onion powder

Preheat an outdoor grill to medium-high heat, about 400 degrees F.

Combine all the vegetables in a mixing bowl and toss to coat with olive oil, salt, and pepper.

Cook on a grill in a grill basket over medium-high heat until vegetables are tender and the tomatoes pop, about 15-20 minutes. Add more salt and pepper to taste. Serve hot.

https://embed.mediavine.com/videos/gf1xqjy8oolia4vw9f0w

The Best Grilled Vegetables

Preheat a grill to medium-high. Arrange the corn on the grate and grill, turning occasionally, until the kernels are golden-brown and softened, 8 to 10 minutes.

Grilled Creamed Corn

corn,

butter

flour

milk

cream cheese

Salt and black pepper

cayenne pepper (optional)

This Warm Quinoa &amp; Roasted Vegetable Salad combines the flavor of roasted veggies and nutty quinoa with a delicious homemade vinaigrette.

Warm Quinoa Roasted Veggie Salad with Homemade Vinaigrette

Whole Sweet Potatoes

Whole Zucchini

Baby Carrots

Broccoli Florets

Mushrooms

Salt

Black Pepper

Olive Oil

Quinoa

Cheese,

Extra Virgin Olive Oil

Red Wine Vinegar

Garlic

Honey

Dijon Mustard

Red Pepper Flakes

Remove skin from sweet potatoes and cut into cubes. Cut the ends from the zucchini and cut zucchini into cubes. Slice baby carrots and mushrooms in half (if not already cut). Add all veggies into a large bowl. Coat with salt, pepper, and olive oil shaking together until evenly coated.

Place all veggies on a baking sheet and bake at 425 degrees for 30 minutes. Set to the side.

Cook quinoa as instructed then place into a large bowl. Add roasted veggies into the same bowl with quinoa and toss together. Set to the side.

Add all vinaigrette dressing ingredients into a bowl and whisk until smooth.

Pour half of the vinaigrette in the bowl with quinoa and roasted vegetables. Gently fold until blended.

Serve warm salad on a large serving dish and top off with feta cheese (optional). The remaining vinaigrette can be served on the side.

This Georgia Cracker Salad is a traditional Southern classic recipe! Also called a Tomato Cracker Salad, it has just a handful of ingredients and only takes minutes to throw together.

Georgia Cracker Salad

sleeve (4 oz, saltine crackers, crushed)

tomato

green onions (chopped)

salt and pepper

Crush crackers and dump in a large bowl.

Add mayonnaise, tomatoes, onion and egg and mix well.

Season with salt and pepper.

Serve immediately.

30-minute, colorful roasted vegetable salad over greens with macadamia nut cheese and chimichurri-inspired dressing! A satisfying plant-based meal or side!

Roasted Vegetable Salad with Magic Green Sauce

sweet potato ((chopped))

baby yellow or red potatoes ((quartered))

Tbsp melted coconut oil ((divided // or sub water))

tsp curry powder ((divided))

tsp sea salt ((divided))

broccolini

red cabbage

red bell pepper ((sliced))

garlic ((peeled and crushed))

serrano pepper

cilantro ((thick bottom stems cut off))

parsley

Tbsp ripe avocado

((plus

Tbsp lime juice

Tbsp maple syrup ((or other sweetener of choice))

Water

greens

avocado ((chopped))

Tbsp hemp seeds

herbs ((cilantro, parsley, thyme, etc. // optional))

5-7 medium sliced radishes ((optional))

Macadamia Nut Cheese ((optional))

Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper (fewer or more baking sheets if altering batch size).

Add the sweet potato, potato, and carrots to one baking sheet and toss with half of the oil (or water), half of the curry powder, and half of the sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1 tsp curry powder, and 1/4 tsp sea salt). Bake for 25 minutes total or until golden brown and tender.

To a separate baking sheet, add broccolini, cabbage, and bell pepper and toss with remaining half of the oil (or water), half of the curry powder, and half of the sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1 tsp curry powder, and 1/4 tsp sea salt). Bake for 15-20 minutes total or until golden brown and tender (place in oven once the potatoes have been cooking for 5-10 minutes.

In the meantime, make magic green sauce. Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, and maple syrup.

Process/mix until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.

Taste and adjust flavor as needed, adding more pepper for heat, garlic for spice/zing, avocado for creaminess, salt for saltiness, lime for acidity, or maple syrup for sweetness.

Transfer to a serving container. Leftovers will keep covered in the refrigerator up to 4-5 days. Be sure to seal tightly or the sauce will lose its vibrant green color.

Plate salad by adding mixed greens to a serving platter and topping with roasted vegetables. Arrange avocado along the edges, along with radishes and macadamia nut cheese (optional). Sprinkle the top with hemp seeds and serve with dressing on the side. Garnish with herbs if desired.

Keep undressed leftover salad covered in the refrigerator up to 3 days. Eat cold or at room temperature, or reheat on the stovetop (it will cook the greens, so it becomes more of a vegetable scramble).

This is a great side to go along with a burger or any meat at your next cookout. The carrots and apple add a nice crunch. I used dill pickles and loved the distinct dill taste. The sour cream and mayo make this vegetable salad recipe super creamy!

Polish Vegetable Salad

potatoes, potatoes

can(s) peas, drained

can(s) carrots, drained and sliced into small pieces

lemon juice

tsp pepper

paprika

celery,

apple, any kind, peeled and cored, chopped into small pieces

2-3 pickles, chopped into very small piecees

sour cream

tsp mustard

dill

Caponata is a Sicilian eggplant stew that can be eaten hot or cold on its own, as a side dish or even as a relish. The richness of the eggplant and natural sweetness of the onions and sultanas are undercut with the vinegar, which gives it a bright, tangy, sharp/sweet accent that makes it irresistible.

Caponata with pine nuts

onion, finely chopped

celery stalks, thinly sliced

eggplant,

red capsicum,

can chopped tomatoes

garlic cloves, thinly sliced

Massel vegetable liquid stock

(50 grams) salted capers, rinsed

green olives or kalamata olives

(60 milliliters) red wine vinegar or balsamic vinegar

(40 grams) sultanas

tbsp grated orange zest

tsp caster sugar

flat-leaf parsley

basil leaves

(40 grams) pine nuts, toasted

Invite friends and family to share a delicious feast of modern Easter classics.

Mediterranean roast vegetables

Butternut pumpkin, halved, seeded, peeled, thickly sliced

red onions,

red capsicum, halved, seeded,

green olives

rosemary

Olive oil spray

blue cheese, crumbled

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751754471001&=domain=taste

5348771529001-5751754471001

Great dish for a family or work gathering.  Very tangy dressing!*

Shoe Peg Corn Salad

Dressing:

Cup apple cider vinegar

Cup salad oil, (vegetable

1 tbsp. sugar

Vegetables:

can, (11 oz.) drained shoe peg corn

can, (15 oz.)drained Le Sueur Peas

celery

Cup diced bell pepper

Whisk together the dressing ingredients in a sauce...

Whisk together the dressing ingredients in a sauce pan on medium heat and  bring to a boil. Set the dressing aside and cool completely.

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Top 24 vegetable salad recipes from across the web

The most viewed vegetable salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Grilled Vegetable Salad

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The most viewed vegetable salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine