Best 3 Vinaigrette Veggie Salad Recipes
Welcome to the realm of culinary delights, where flavors dance and textures tantalize. In this article, we present a symphony of vegetarian salads, each a masterpiece of taste and nourishment. From the classic Vinaigrette Veggie Salad, a symphony of crisp vegetables harmonized with a tangy vinaigrette dressing, to the Mediterranean Quinoa Salad, where fluffy quinoa mingles with sun-kissed tomatoes, cucumbers, and feta cheese, these recipes offer a kaleidoscope of flavors.
Indulge in the vibrant Rainbow Salad, a feast for the eyes and palate, featuring an array of colorful vegetables tossed in a zesty lemon-herb dressing. For a touch of Asian flair, explore the Asian Noodle Salad, where rice noodles entwine with crunchy vegetables, peanuts, and a savory peanut dressing.
Quinoa and Black Bean Salad offers a protein-packed fusion of quinoa, black beans, corn, and avocado, drizzled in a tangy lime-cilantro dressing. If simplicity is your desire, the Cucumber and Tomato Salad delivers with its refreshing blend of cucumbers, tomatoes, red onions, and a delicate vinegar dressing.
As we journey through this culinary adventure, discover the secrets to crafting the perfect vinaigrette, an essential dressing that elevates any salad. Learn the art of balancing flavors, the importance of fresh ingredients, and the techniques for achieving a harmonious blend of acidity and richness.
Embrace the versatility of these vegetarian salads, adaptable to suit your dietary preferences and culinary creativity. Experiment with different vegetables, herbs, and dressings, transforming them into unique expressions of your culinary artistry. Elevate your meals with these vibrant and nourishing dishes, sure to delight your senses and nourish your body.
ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
VINAIGRETTE VEGGIE SALAD
"All of my children love my Vinaigrette Veggie Salad," says Connie Small of Schoolcraft, Michigan. "It's easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.
Nutrition Facts : Calories 60 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
QUINOA VEGGIE SALAD WITH ZESTY VINAIGRETTE
Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).
Provided by Randy Finger
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
- Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
- Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.
Nutrition Facts : Calories 215 calories, Carbohydrate 21.2 g, Fat 13 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 370.9 mg, Sugar 0.8 g
Tips for Vinaigrette Veggie Salad
- Use fresh, crisp vegetables for the best flavor and texture.
- Choose a variety of vegetables to add color and flavor to the salad.
- Cut the vegetables into small, bite-sized pieces so they are easy to eat.
- Make the vinaigrette dressing ahead of time so the flavors have time to meld.
- Toss the salad just before serving to prevent the vegetables from becoming limp.
- Serve the salad immediately or store it in the refrigerator for up to 24 hours.
Conclusion
Vinaigrette veggie salad is a delicious and healthy salad that can be enjoyed as a main course or side dish. It is a great way to get your daily dose of vegetables and is also a good source of vitamins, minerals, and antioxidants. The vinaigrette dressing is light and flavorful, and it complements the vegetables perfectly. This salad is a great option for a quick and easy meal, and it is also a great way to use up leftover vegetables.
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