Can you give me a cool vegetarian salad to serve at a casual dinner party?

Question

I can not believe the great and wonderful variety of delicious sounding salad recipes! I am going to print them all out. Keep them coming. I will have a hard time choosing best answer. THanks so much. Belinda

Answer 1

*Go to google and type --- receipes, veg. salads.
U will be flooded with many receipes.
Choose the one u like best.
Happy cooking !!!!!!!!

Answer 2

(i love this one)
Meal in a Bowl:
Ingredients:
4 C. mixed Salad Greens
1 (15.5 oz.) can Garbanzo Beans, drained
1 C. sliced Fresh Mushrooms
1 C. Cherry Tomatoes, halved
1 small Cucumber
1/2 small Red Onion, sliced into thin rings
1/2 C. Coarsely chopped Walnuts
3 large hard cooked Eggs, cut into wedges

Directions:
Layer first seven ingredients in a large glass bowl, arrange hard cooked eggs on top. Serve with Avocado Dressing.

Avocado Dressing:
1 large Avocado peeled, seeded, and mashed
1 (8 oz.) container Sour Cream
2 Tbsp. Lemon Juice
2 cloves Garlic, pressed
1/2 tsp. Ground Cumin
1/4 tsp. Salt
1/4 tsp. Ground Red Pepper

Combine all ingredients, cover, and chill. Avocado Dressing doubles as a dip for fresh veggie or chips.





Roasted Eggplant Salad:

1 1/2 lbs. eggplant
1 red bell pepper
1/3 English cucumber
1/4 small red onion
1/2 small clove garlic
3 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
Salt
Freshly ground black pepper

To roast the eggplants, preheat a charcoal or gas grill or a broiler. Alternatingly, you can simply use the open flame of a gas burner.

Roast the eggplants, turning as needed, until the skin is charred on all sides. The time will vary depending on the cooking method you use. The eggplant is cooked when it is soft and looks somewhat deflated. Plate it on a plate to cool.

Trim and seed the pepper, then cut into 1/4-inch dice. Cut the cucumber lengthwise in half, scoop out the seeds with a spoon, and cut into ¼-inch dice. Peel and finely chop the onion. Peel and finely chop the garlic.

When the eggplant is cool enough to handle, remove as much of the skin as possible along with any large dark seeds. Cut the eggplant into 1-inch squares (or smaller if using it as a spread), and place it in a colander in the sink or over a bowl for 5 to 10 minutes, or until you are ready to serve, to allow the excess liquid to drain.

Transfer the eggplant to a bowl and add the pepper, cucumber, onion, and garlic. Stir in the olive oil and lemon juice and season with salt and pepper. Serve at once or the salt will draw out too much moister from the vegetables.

Answer 3

Here is a recipe to an easy, yummy salad:
700g pumpkin cubed (or you can use sweet potato)
punnet of cherry tomatoes
1 clove garlic, chopped finely
1 teaspn cumin
1 small can chick peas
baby spinach leaves
feta

Method: mix pumpkin with garlic and cumin, roast for 30 mins add cherry tomatoes roast for extra 15 mins. Mix roast pumpkin & tomatoes in salad bowl with spinach leaves and chick peas and crumble feta over the top.....mmmmm delicious

Answer 4

Insalata Caprese

sliced roma tomatoes
sliced FRESH mozzarella
chopped fresh basil
good first cold pressed olive oil
balsamic vinegar (optional)

arrange the tomatoes and cheese on a plate, sprinkle the basil over top. drizzle some olive oil and balsamic over everything.


Pasta Salad

I box of Barilla tri-color fiori (wagon wheels)
red bell pepper
celery
carrotts
grape tomatoes
any other veggies that make you happy
Good Seasons garlic and herb salad dressing

cook the pasta,
make the dressing according to package directions,
chop the vegetables,
drain the pasta,
rinse in cold water
shake off excess water
combine pasta, chopped veggies, and dressing

Answer 5

Here is one of my favorite salads:

1 bag baby spinach, ends trimmed
1 can chilled mandarin oranges
1 4oz package feta cheese (tomato basil is good)
1 cup roasted cashews or candied walnuts, chopped
Catalina dressing to taste (you can also use a great french or dijon vinagrette as well)

Toss the above ingrediants and serve. NOTE: I also include chopped uncured applewood smoked bacon in my salad for an added bit of flavor.

Answer 6

Dorito/Taco Salad

Taco flavored Doritos
Black Olives, Tomato, Onion, Green Pepper
Shredded Cheese
Lettuce
Catalina Dressing

Chop up ingredients, Crush doritos, mix together, add dressing before serving.

Answer 7

5 cup fruit salad ( you can double or triple depending on how much you need)


1 cup Mandarin oranges drained
1 cup fruit cocktail drained
1 cup pine apple chunks drained
1 cup cool whip
1 cup mini marshmallows

and everything together and serve chilled.. i don't know it you eat nuts.. but you can add crush walnuts also....few table spoons


7 layer salad
you can make this in a nice big clear bowl to show off the layers

bottom layer--- cut or torn iceberg or romaine

the add a layer of baby peas

then a layer of sliced hard boiled eggs

a layer of shredded carrots

a layer of sliced onions( red to add color- you don't have to add a lot)

a layer of sliced mushrooms

the top layer is usually bacon bits but you can add anything.. avocados... radishes.... pea pods.

the layers can be changed around.. the point is to get different colors in every layer so it looks layered


have fun at your dinner!

Answer 8

We have found a nice mixed fruit salad to be very popular at such occasions. Green salads tend to be to common, so nothing special. Spinach salad is good, though, if you prefer something green and a little different.

Answer 9

Crab Louis salad 4 - 4 cup servings


crab meat
tomatoes
hard cooked eggs
green olives
lettus greens

Dressing makes l l/4 cups

3/4 cup chili sauce
l/2 c mayo
l teaspoon instant minced onion
l/2 teaspoon sugar
l/4 teaspoon Worcestershire sauce

salt & pepper to taste
mix and cover asnd chill 30 minutes

Answer 10

A good one is fresh mozzerella salad. Buy FRESH mozz. (It's sold in balls, most commonly 1/4 pound each), tomatoes (preferrably roma tomatoes), vinegar, olive oil, and basil. Slice the mozz. and tomatoes, put them in a bowl and mix in the vinegar, oil, and a little bit of basil. It's an easy one to make, it isn't extremely pricey, and it's one that almost anyone would like.

Answer 11

field mushrooms, sauteed with thyme and olive oil, tossed with baby spinach leaves, pine nuts and marinated fetta.
Or chickpeas & cous cous with roasted pumpkin, coriander, preserved lemon, sliced dried apricots and toasted almonds.
fried eggplant with slow roasted roma tomatoes, basil and bocconcini. broccoli with walnuts, red onion, parsley and ricotta