Best 6 Colorful Vegetable Salad Recipes

**Colorful Vegetable Salad: A Symphony of Flavors and Nutrients**

Immerse yourself in a vibrant symphony of flavors and nutrients with our colorful vegetable salad. This delightful dish is a testament to the bountiful gifts of nature, featuring an array of crisp and colorful vegetables, each contributing its unique taste and texture to create a culinary masterpiece. From the earthy sweetness of roasted beets to the refreshing crunch of cucumbers, the tangy zip of red onions to the nutty flavor of toasted walnuts, every bite is a journey of discovery. Indulge in this symphony of flavors and nourish your body with an abundance of vitamins, minerals, and antioxidants, all while tantalizing your taste buds. Our collection of recipes offers variations that cater to diverse dietary preferences, ensuring that everyone can relish this delightful and nutritious salad. Dive into the vibrant world of colorful vegetable salads and experience the perfect balance of taste and health.

Check out the recipes below so you can choose the best recipe for yourself!

COLORFUL VEGGIE PASTA SALAD

Colorful Veggie Pasta Salad image

Provided by Katie Lee Biegel

Categories side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 pound fusilli
2 ears corn, husked
1 yellow squash, sliced lengthwise into 1/2-inch-thick planks
1 zucchini, sliced lengthwise into 1/2-inch-thick planks
1 orange bell pepper, cut into 1-inch strips
4 scallions
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly cracked black pepper
3 tablespoons store-bought pesto
Juice and zest of 1 lemon
1 pint grape tomatoes, halved
1/4 cup fresh parsley, chopped

Steps:

Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.
Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.
Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.
Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.

COLORFUL AVOCADO SALAD

Colorful Avocado Salad image

I appreciate the crisp, fresh vegetables and bright colors in this nutritious salad. The avocado adds a delightful creaminess. A friend gave me the idea for this recipe while we were discussing salads. -Bev Lehrman, Jijoca, Brazil

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1 medium tomato, cut into eighths
1/2 small cucumber, thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup julienned green pepper
2 tablespoons Italian salad dressing
1 medium ripe avocado, peeled and cubed

Steps:

In a small bowl, combine the first 4 ingredients. Add dressing and toss to coat. Chill until serving. Just before serving, add avocado and toss gently.

Nutrition Facts : Calories 176 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

COLORFUL VEGETABLE SALAD

Colorful Vegetable Salad image

This came from a friend who had a large vegetable garden many years ago. She was always creating recipes, depending on what was ready in the garden for picking. This salad goes well with meat or fish entrees.

Provided by Boca Pat

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups canned corn or 3 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed & drained
3 medium tomatoes, seeded & diced
1 cup chopped green pepper
1 cup chopped sweet red pepper
1/4 cup olive oil or 1/4 cup vegetable oil
3 tablespoons lime juice
2 tablespoons minced fresh cilantro or 2 tablespoons parsley
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large bowl, combine first five ingredients.
In a jar with a tight fitting lid, combine the dressing ingredients; shake well Pour over vegetables and toss to coat.
Cover& refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 191.1, Fat 7.6, SaturatedFat 1.1, Sodium 306.3, Carbohydrate 28.4, Fiber 6.3, Sugar 5.3, Protein 6.1

COLORFUL VEGETABLE SALAD

Colorful Vegetable Salad image

Slightly adapted from Taste of Home. I made this on Christmas Eve and it was still crunchy and good four days later. It is best eaten the same day or the next though. The original recipe called for an entire red onion, but I thought that looked like way too much onion. It also called for 6 oz olives, but I put in a bit less. Cooking time is actually chilling time.

Provided by wife2abadge

Categories Cauliflower

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

6 cups broccoli florets
6 cups cauliflower florets
2 cups grape tomatoes, halved
1/2 large red onion, sliced thinly
2 (2 1/4 ounce) cans sliced ripe olives, drained
1 (1 ounce) envelope ranch dressing mix
2/3 cup canola oil
1/4 cup vinegar

Steps:

In a large bowl, toss the broccoli, cauliflower, tomatoes, onion, and olives.
In a jar with a tight-fitting lid, combine dressing mix, oil, and vinegar; shake well.
Pour over salad and toss.
Refrigerate for at least three hours.

Nutrition Facts : Calories 90.2, Fat 8.1, SaturatedFat 0.6, Sodium 71.2, Carbohydrate 4.2, Fiber 1.2, Sugar 0.9, Protein 1.4

COLORFUL VEGETABLE SALAD

Colorful Vegetable Salad image

This is my favorite salad to make for family gatherings and potlucks. It's very easy and so much healthier than potato salad. It can be made ahead--in fact, it's at its best after about 12-24 hours of marinating. It keeps well in the fridge for about 2-4 days before it starts to deteriorate in quality. Prep time is estimated; you can buy pre-washed broccoli florets and cauliflowerettes to speed preparation. Cooking time is minimum marinating time.

Provided by Halcyon Eve

Categories Cauliflower

Time 3h30m

Yield 3/4 cup servings, 20 serving(s)

Number Of Ingredients 7

Ingredients

6 cups broccoli florets, cut into bite-sized pieces
6 cups cauliflower florets, cut into bite sized pieces
2 cups cherry tomatoes, halved
1 large red onion, thinly sliced
1 (6 ounce) can sliced olives, drained
1 cup Italian dressing
1/4 cup grated parmesan cheese

Steps:

In a large bowl, combine broccoli, cauliflower, red onion, and olives. Toss to combine. Add cherry tomatoes.
In a separate bowl, mix together dressing and cheese. Pour over salad and gently toss to mix.
Refrigerate 3-24 hours before serving.

Nutrition Facts : Calories 69.6, Fat 4.8, SaturatedFat 0.9, Cholesterol 1.1, Sodium 221.3, Carbohydrate 5.8, Fiber 1.2, Sugar 2.3, Protein 2.1

NUTRIENT-PACKED COLORFUL SUPER SALAD RECIPE BY TASTY

Nutrient-Packed Colorful Super Salad Recipe by Tasty image

Boring salads no more! This colorful super salad is the perfect way to start the new year off with a bang. Carrot, broccoli, kale, cabbage, red bell pepper, and creamy avocado are just a few of the many ingredients that pack in tons of various vitamins, minerals, and antioxidants to boost your health, AND they taste delicious! Crazy! This dish will be your new staple recipe to get tons of nutrients in one meal.

Provided by Matthew Johnson

Categories Lunch

Yield 6 servings

Number Of Ingredients 19

Ingredients

3 tablespoons wole grain mustard
2 tablespoons organic maple syrup
1 tablespoon fresh ginger, grated
4 cloves garlic, grated
1 tablespoon sesame seed, toasted
¼ teaspoon cayenne pepper
¼ cup apple cider vinegar
¼ cup lemon juice
⅓ cup extra virgin olive oil
kosher salt, to taste
black pepper, to taste
2 cups lacinato kale, thinly sliced
2 large carrots, peeled and grated
2 cups broccoli floret
2 cups red cabbage, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 avocado, peeled and cubed
1 cup walnut, chopped
½ cup fresh parlsey, chopped

Steps:

In a liquid measuring cup, combine the mustard, maple syrup, ginger, garlic, sesame seeds, cayenne, apple cider vinegar, lemon juice, and olive oil. Whisk until fully incorporated. Season to taste with salt and pepper.
Add the kale, carrots, red cabbage, broccoli, red cabbage, bell pepper, avocado, walnuts, and parsley to a large serving bowl.
Pour desired amount of dressing over the salad and toss until everything is well coated.
Garnish with more toasted sesame seeds
Enjoy!

Nutrition Facts : Calories 397 calories, Carbohydrate 26 grams, Fat 31 grams, Fiber 9 grams, Protein 9 grams, Sugar 10 grams

Tips:

Use fresh, seasonal vegetables: Fresh vegetables are more flavorful and nutritious than vegetables that have been stored for a long time. When possible, buy vegetables from local farmers' markets or grow your own.
Variety is key: Use a variety of vegetables in your salad to create a colorful and flavorful dish. Some good options include leafy greens, root vegetables, tomatoes, cucumbers, bell peppers, and onions.
Don't be afraid to experiment: There are endless possibilities when it comes to making vegetable salads. Try different combinations of vegetables, dressings, and toppings to find your favorite salad recipe.
Make it a meal: Vegetable salads can be a light and healthy meal on their own, or you can serve them as a side dish with grilled or roasted protein. Add some grains, beans, or nuts to your salad to make it more filling and satisfying.
Keep it fresh: Vegetable salads are best enjoyed fresh. If you need to make your salad ahead of time, store it in the refrigerator for up to 24 hours. Avoid storing salads with delicate greens, such as lettuce, for more than a few hours.

Conclusion:

Vegetable salads are a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as a snack. With so many different variations to choose from, there's sure to be a vegetable salad recipe that everyone will love. So next time you're looking for a healthy and satisfying meal, give one of these vegetable salad recipes a try. You won't be disappointed!