Best 2 Vegetable Medley Salad Recipes

Craving a vibrant and refreshing salad that packs a nutritious punch? Look no further than our vegetable medley salad, a culinary masterpiece that bursts with flavor and goodness. This salad is not just a side dish; it's a symphony of colors, textures, and tastes that will elevate any meal. With a medley of crisp, crunchy vegetables, tangy dressings, and the option to add grilled chicken or tofu for a protein boost, this salad is a versatile dish that caters to various dietary preferences. Dive into the medley of flavors, from the sweetness of roasted red peppers and juicy tomatoes to the earthy notes of broccoli and mushrooms. Each bite offers a delightful symphony of textures, from the crispness of bell peppers to the tenderness of sautéed zucchini. And with three delectable dressings to choose from—a classic vinaigrette, a creamy avocado dressing, and a tangy lemon-tahini dressing—you can customize your salad to suit your taste buds. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave you feeling refreshed, energized, and utterly satisfied.

Here are our top 2 tried and tested recipes!

VEGETABLE SALAD MEDLEY

Vegetable Salad Medley image

I like to take this salad to potlucks because it feeds a lot of people, and it's so easy to make. It's best when made a day ahead so the flavors can blend.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12-14 servings.

Number Of Ingredients 13

Ingredients

1 cup sugar
3/4 cup red wine vinegar
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
2 cups frozen French-style green beans, thawed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups frozen peas, thawed and drained
1-1/2 cups frozen corn, thawed and drained
1 cup each chopped celery, red onion and sweet red pepper
1 cup fresh cauliflowerets
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 jar (4 ounces) diced pimientos, drained

Steps:

In a small saucepan, bring the sugar, vinegar, oil, salt and pepper to a boil. In a large bowl, combine the remaining ingredients. Add sugar mixture and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 208 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 278mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 4g fiber), Protein 3g protein.

VEGETABLE MEDLEY SALAD

Vegetable Medley Salad image

"MY GRANDPARENTS tended a big garden and grew and canned all their own vegetables. Grandma always had the ingredients on hand for this salad, and I think she was happy to have a recipe that she could make well ahead when planning that big Easter dinner."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12-18 servings.

Number Of Ingredients 15

Ingredients

1 medium head cauliflower, broken into florets and blanched
1 medium onion, sliced into rings
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
4 sweet pickles, sliced
3 medium carrots, sliced and blanched
1-1/2 cups cider vinegar
3/4 cup water
1/2 cup sweet pickle juice, optional
2 cups sugar
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon ground mustard

Steps:

In a large bowl, combine cauliflower, onion, beans, pickles and carrots. In a medium saucepan, bring remaining ingredients to a boil. Boil for 2 minutes, stirring occasionally. Pour over vegetables; stir gently. , Cover and chill overnight. Stir again; drain before serving.

Nutrition Facts :

Tips:

Shop wisely: Choose fresh, vibrant vegetables for your salad. Look for produce that is free of blemishes and bruises.
Prep your vegetables: Wash and dry your vegetables thoroughly before chopping or slicing them. This will help prevent them from getting waterlogged.
Choose a variety of colors and textures: Include a mix of brightly colored vegetables, such as tomatoes, cucumbers, and bell peppers, as well as some with more earthy tones, such as carrots and turnips. This will create a visually appealing salad.
Don't overcrowd your salad: Avoid cramming too many vegetables into your salad. This will make it difficult to toss and evenly coat them with dressing.
Use a light hand with the dressing: A little dressing goes a long way. Start by adding a small amount and then adjust it to taste. Overdressing your salad will make it soggy.
Serve your salad immediately: Salad is best enjoyed fresh. Don't let it sit around for too long before serving, or the vegetables will start to wilt.

Conclusion:

A vegetable medley salad is a healthy and refreshing dish that can be enjoyed as a side or main course. With its vibrant colors, variety of textures, and delicious flavors, it's sure to please everyone at your table. So next time you're looking for a healthy and satisfying meal, give this vegetable medley salad a try!