Best 2 Creamy Veggie Salad Recipes

Indulge in a symphony of flavors with our Creamy Veggie Salad, a culinary masterpiece that blends the vibrant colors and textures of fresh vegetables with a velvety smooth dressing. This versatile dish serves as a refreshing side kick or a satisfying main course, making it a perfect choice for any occasion. Choose from three delectable variations, each offering unique flavor profiles to tickle your taste buds. The Classic Creamy Veggie Salad features a harmonious blend of crisp carrots, celery, and red onion, while the Mediterranean Creamy Veggie Salad takes you on a culinary journey with sun-dried tomatoes, Kalamata olives, and a zesty lemon dressing. For an Asian-inspired twist, the Asian Creamy Veggie Salad combines the vibrant flavors of snow peas, red bell pepper, and a tangy sesame dressing. Each recipe is crafted to deliver a delightful balance of flavors and textures that will leave you craving more.

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

SPRING VEGGIE SALAD WITH CREAMY AVOCADO RANCH

Spring Veggie Salad with Creamy Avocado Ranch image

A simple bed of spring baby greens holds sugar snap peas, sliced scallions, tender asparagus, tangy marinated artichoke hearts, and snappy radishes. A drizzle of garlicky avocado ranch and a sprinkle of sunflower seeds completes the scene.

Provided by Kare for Kitchen Treaty

Time 17m

Number Of Ingredients 19

Ingredients

1 small bunch asparagus (washed and cut into 2-inch sections (about 1/2 cup chopped))
4 cups spring baby greens (well-dried)
3 - 4 small radishes (sliced)
1/2 cup sugar snap peas (cut into 1/2-inch pieces)
4 - 5 green onions (sliced)
1 5.5 ounce jar artichoke hearts (drained)
Sunflower seeds
1 avocado (about 1 cup chopped)
2 teaspoons fresh lemon juice
1/2 cup Greek yogurt (I use 2% for this dressing, but whole-milk Greek yogurt or sour cream would work too)
1/3 cup milk
1 small garlic clove (finely minced)
1 tablespoon minced chopped scallions
1/4 cup minced fresh chives
1/4 cup minced fresh parsley
1/4 teaspoon dried thyme (or 1/2 teaspoon fresh)
1/2 teaspoon salt + more to taste
Freshly ground black pepper
Couple dashes of Tabasco sauce (optional)

Steps:

Make the dressing. In a food processor, whir the avocado and lemon juice until smooth. Add the Greek yogurt, milk, and garlic and puree until completely blended. Add additional milk if you prefer a smoother dressing. Move mixture from food processor to a small bowl. Stir in the scallions, chives, parsley, thyme, salt, black pepper, and Tabasco if using. Taste and add additional salt and pepper if you like. Set aside.
Bring a medium saucepan half-full of water to a boil. Add asparagus pieces and cook for two minutes. Meanwhile, prepare a medium-size bowl with cold water and ice. Lift asparagus out of the water and immediately plunge into the cold water. This helps keep the asparagus from cooking any longer and keeps that nice, bright green color. Lay asparagus on paper towels to drain any excess water.
Place spring greens into a medium salad bowl. Top with asparagus, radishes, sugar snap peas, green onions, and artichoke hearts. Drizzle with ranch dressing and sprinkle with sunflower seeds. Serve.

CREAMY VEGGIE SALAD

Creamy Veggie Salad image

This delicious, low-fat recipe with its hint of horseradish has been a favorite for years. It's so refreshing on a hot summer day and always brings me compliments.-Gene Kelly, Fort Myers, Florida

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 9

Ingredients

4 cups fresh broccoli florets
4 cups fresh cauliflowerets
1 package (10 ounces) frozen peas, thawed
5 green onions, sliced
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
1 to 2 tablespoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine the broccoli, cauliflower, peas and onions. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for several hours or overnight.

Nutrition Facts : Calories 109 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 235mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

For the best results, use fresh vegetables that are in season. This will ensure that your salad is packed with flavor.
If you don't have all of the vegetables listed in the recipe, don't worry! You can easily substitute other vegetables that you have on hand. Just make sure to keep the overall proportions of vegetables to dressing the same.
Feel free to adjust the amount of dressing to your liking. If you like a more creamy salad, add more dressing. If you prefer a lighter salad, use less dressing.
Serve the salad immediately after making it. This will prevent the vegetables from wilting.
If you have leftovers, store the salad in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This creamy veggie salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with fresh vegetables and a creamy dressing that is made with Greek yogurt, mayonnaise, and Dijon mustard. The salad is easy to make and can be tailored to your liking. So next time you are looking for a healthy and delicious side dish, give this creamy veggie salad a try!