vegetable salads

Whether you serve as a condiment alongside grilled meats, or a simple snack with tortilla or corn chips, this small batch, quick refrigerator corn relish will be a refreshing addition to the menu.

Quick Refrigerator Corn Relish

chopped Vidalia or other onion

sweet bell pepper, any color

celery

garlic

(3 ounce) jar chopped pimentos, drained

pickled jalapenos, chopped

tomato (about 1 medium)

quality zesty style Italian salad dressing

Packed with flavor, unbelievably filling and kid approved, this colorful salad bowl recipe houses a day&#039;s worth of veggies and fruits with plenty of healthy fats and good protein.

The Ultimate Salad Bowl Recipe

bell peppers

red onion,

cucumber

broccoli

cauliflower

Granny Smith apple, cored, sliced and chopped into bite-sized cubes

Fuji apples, cored, sliced and chopped into bite-sized cubes

avocados, peeled, pitted and chopped into bite-sized cubes

cranberries

chia seeds

Gorgonzola or blue cheese crumbles (optional)***

pure, raw and unfiltered honey

olive oil

lemon

orange

Combine chopped peppers, onion, broccoli, cauliflower, cucumber and apples in a large colander or similar dish.

Rinse and 'shake up' the mix well for an even distribution of colors and then transfer the mixture to a large salad bowl.

Cover the bowl and let the mixture chill until remaining ingredients are prepared or even overnight.

For candied nuts, preheat the oven to 350 degrees F and prepare the honey-based glaze as per the recipe. The nuts should 'candy' within 15 minutes.

Add chopped avocado to the chilled vegetable and fruit mix.

Toss in plain or cooled candied nuts along with cheese and bacon, if using.

Top the blend with sprinkles of dried cranberries and chia seeds.

Here’s a simple, rustic vegetable salad with French country flair that’s the perfect side dish with whatever you’re grilling this summer! Green Bean Salad with Mustard Vinaigrette and crunchy walnuts is easy to make and comes together quickly! Serve warm or room temperature.

Green Bean Salad Recipe with Mustard Vinaigrette

shallot (finely chopped)

garlic (minced)

red wine vinegar

lemon juice

Dijon mustard (or more to taste)

honey

Salt (to taste)

black pepper (to taste)

beans

walnuts (lightly toasted if desired)

parsley

Whisk together the first 7 ingredients in a bowl.  Add salt and black pepper to taste.  Adjust acidity and mustard level as desired.

Place a steamer rack into a large saucepan.  Fill the saucepan with water up to the bottom of the steamer rack.  Bring to a boil.

Place the beans on the steamer rack, cover, and steam for 4-5 minutes or until crisp-tender and still bright green.

Transfer the beans to a mixing bowl and season with a pinch of salt.  Let cool for 4-5 minutes.

Drizzle with the vinaigrette as desired and toss.  (You may not need all of it; reserve the remainder for another use, such as a green salad or a chicken marinade.)

Transfer to a serving platter.  Top with walnuts and parsley.  Serve immediately.

Wow!! Love these ingredients and flavor combo! Another winner - thanks for sharing :)

Fresh green beans, blanched then shocked in cold water to retain crispness, dressed with a seasoned vinaigrette and finished with sliced cherry tomatoes.

Top 4 vegetable salads recipes from across the web

The most viewed vegetable salads recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick Refrigerator Corn Relish

The Ultimate Salad Bowl Recipe

Green Bean Salad Recipe with Mustar...

Cold Green Bean Salad

Top 4 vegetable salads recipes from across the web

The most viewed vegetable salads recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Refrigerator Corn Relish

The Ultimate Salad Bowl Recipe

Green Bean Salad Recipe with Mustar...

Cold Green Bean Salad

The most viewed vegetable salads recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine