Best 4 Vegetable Chunk Salad Recipes

Indulge in a symphony of flavors and textures with our Vegetable Chunk Salad, a delectable dish that celebrates the bounty of nature's finest. This vibrant salad features an array of crisp and colorful vegetables, each carefully selected for its unique contribution to the overall taste experience. From the sweet crunch of carrots and celery to the earthy notes of broccoli and cauliflower, every bite is a delightful journey through a garden of flavors. Accompanied by a tangy and refreshing dressing, this salad is a symphony of freshness, perfect for a light and healthy meal or as a vibrant side dish.

In addition to the classic Vegetable Chunk Salad, this article presents a collection of variations that cater to diverse dietary preferences and culinary adventures. For those seeking a vegan delight, the Vegan Vegetable Chunk Salad offers a plant-based version with a creamy avocado dressing. The Mediterranean Vegetable Chunk Salad transports you to the sun-kissed shores of the Mediterranean with its feta cheese, olives, and a zesty lemon-oregano dressing. If you prefer a gluten-free option, the Gluten-Free Vegetable Chunk Salad has you covered with its rice-based dressing.

And for those who love a touch of heat, the Spicy Vegetable Chunk Salad ignites your taste buds with its fiery chili-lime dressing. Each variation is a testament to the versatility of this salad, making it a perfect canvas for culinary creativity. So, gather your ingredients, sharpen your knives, and embark on a culinary journey that celebrates the goodness of vegetables.

Let's cook with our recipes!

SICILIAN CHUNK VEGETABLE SALAD

Sicilian Chunk Vegetable Salad image

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/4 to 1/3 pound fresh green beans, trimmed
4 ribs celery, chopped
1/2 European or English "seedless" cucumber, diced
2 vine ripe tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 hot peppers, small cherry peppers or peperoncini peppers
1 small jar, 6 to 8 ounces, marinated mushrooms, drained
1 tin flat anchovies, drained and chopped
12 large green olives, pitted and coarsely chopped
1 1/2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper

Steps:

Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.

MACHO GAZPACHO VEGETABLE CHUNK SALAD

Macho Gazpacho Vegetable Chunk Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 seedless cucumber, also known as English cucumber
2 vine ripe tomatoes, seeded
1 green bell pepper, seeded
1/2 red onion, peeled
4 ribs celery from the heart, including leafy tops
3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley
1 tablespoon red wine vinegar
1 lime or 1/2 lemon, juiced
1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)
1/4 cup extra-virgin olive oil, eyeball the amount
Coarse salt and freshly ground black pepper

Steps:

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

THE BEST VEGETABLE SALAD

The Best Vegetable Salad image

This is a refreshing salad using all different kinds of vegetables. You can use whatever you like, but the main things that makes it good are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is very good on it, but so is just plain olive oil.

Provided by DUSTYDO157

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 16

Ingredients

1 cucumber, peeled and chopped
2 fresh tomatoes, chopped
2 green onion, minced
1 red bell pepper, chopped
5 radishes, chopped
1 small jicama, peeled and julienned
5 romaine lettuce leaves, torn into bite size pieces
1 clove garlic, minced
1 ½ tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon pomegranate juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh basil
1 ½ teaspoons water

Steps:

Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 10.9 g, Fat 4.8 g, Fiber 4.5 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 397.9 mg, Sugar 4 g

CHUNKY VEGETABLE SALAD

Chunky Vegetable Salad image

This is a great side dish and it is good for lunch boxes and picnic baskets. it is good at room temperature and served cold.

Provided by Joan Hunt

Categories Other Salads

Time 20m

Number Of Ingredients 11

Ingredients

1/2-1/3 lb fresh green beans, trimmed
4 stick celery ribs, chopped
1/2 seedless cucumber, diced
2 vine ripe tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 small cherry peppers or pepperoncini peppers
1 small jar (6-8 ounces) marinated mushrooms, drained
12 large green olives, pitted and coarsly chopped
1 1/2 tsp red wine vinegar
1/4 c olive oil, extra virgin
salt and pepper to taste

Steps:

1. steam green beans to crisp tender about 3-5 minutes. chop the beans into thirds. Combine All salad ingredients in a bowl and toss. Dress with vinegar and oil, salt and pepper and chill.
2. chill for at least 2 hours to meld flavors. this is one of those dishes that gets better the longer it sits.

Tips:

Choose Fresh Vegetables: Select vegetables that are crisp, colorful, and free from blemishes. Fresh vegetables will provide the best flavor and texture to your salad.
Cut Vegetables Uniformly: Cut the vegetables into uniform-sized chunks or slices. This will ensure that they cook evenly and look appealing in the salad.
Use a Variety of Vegetables: Include a variety of vegetables in your salad to create a colorful and flavorful dish. Some good options include broccoli, carrots, celery, cucumbers, onions, peppers, and tomatoes.
Add Protein and Healthy Fats: To make your salad more filling and satisfying, add a source of protein, such as grilled chicken, tofu, or beans. You can also add healthy fats, such as nuts, seeds, or avocado.
Make a Flavorful Dressing: A good dressing can make all the difference in a salad. Experiment with different types of dressings, such as vinaigrette, ranch, or Caesar dressing. You can also make your own dressing at home using simple ingredients.

Conclusion:

Vegetable chunk salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple tips, you can create a salad that is both flavorful and nutritious. So next time you are looking for a healthy and satisfying meal, give vegetable chunk salad a try.