How to prepare vegetable salads?

Question

I want to keep my skin glowing&clear.I want to take vegetable salads daily.Please can anyone tell me some of the recipes of vegetable salads.

Answer 1

Here are a few that are good.


Strawberry & Spinach Salad

INGREDIENTS
3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced honey-roasted almonds
1 tablespoon cider vinegar
1 tablespoon honey
1 1/2 teaspoons sugar



DIRECTIONS
In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.



Orange almond salad

INGREDIENTS
2 tablespoons sugar
1/2 cup sliced almonds
4 cups torn iceberg lettuce
4 cups torn romaine
1 (11 ounce) can mandarin oranges, drained
1 large ripe avocado, peeled and cubed
1/2 cup diced celery
2 green onions, sliced
DRESSING:
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons cider vinegar
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper



DIRECTIONS
In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool.
In a large serving bowl, combine the ice berg lettuce, romaine, oranges, avocado, celery, onions and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat.



Blueberry Spinach Salad

INGREDIENTS
1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted



DIRECTIONS
In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.



Cauliflower Zucchini Salad

INGREDIENTS
2 cups cauliflowerets
2 cups sliced zucchini
1/2 cup sliced green onions
1/2 cup pitted ripe olives, halved
1/3 cup vegetable oil
1/4 cup orange juice
2 tablespoons white wine vinegar or cider vinegar
1 teaspoon dried tarragon
1 teaspoon grated orange peel
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups torn salad greens


DIRECTIONS
Add 1 in. of water to a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. rinse in cold water; drain and place in a large bowl. Add zucchini, onions and olives; toss.
In a jar with a tight-fitting lid, combine the oil, orange juice, vinegar, tarragon, orange peel, salt and pepper; shake well. Pour over cauliflower mixture and toss to coat. Cover and refrigerate for 2 hours. Just before serving, toss with salad greens.


Fruity Spinach Salad

INGREDIENTS
3 cups loosely packed baby spinach
1/4 cup sliced celery
1/3 cup canned mandarin oranges
1/2 medium apple, cubed
1/4 cup seedless red or green grapes, halved
2 tablespoons sliced almonds, toasted
1/4 cup reduced fat raspberry vinaigrette



DIRECTIONS
Divide the spinach, celery, oranges, apple and grapes between two salad plates. Sprinkle with almonds. Drizzle with dressing.

Answer 2

1

Answer 3

Mixed Vegetable Salad

Ingredients-
8 ounces mixed vegetables
1 (15 ounce) can red beans, drained and rinsed
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper

1/2 cup white wine vinegar
3/4 cup white sugar
1 teaspoon prepared mustard
1 tablespoon all-purpose flour


Preparation-
In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper.
In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool.
Pour dressing over vegetables and toss. Refrigerate for at least 6 hours and serve.

Answer 4

1/2 lbs. (about 1/2 medium head) red or green cabbage, finely shredded

1 large carrot, peeled and grated

1/2 C. sugar

2 t. kosher salt

1/4 tsp. celery seeds

3 T. vegetable oil

2 T. rice wine vinegar

ground black pepper


Toss cabbage and carrot with sugar, salt and celery seeds in colander set over glass or ceramic bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

Pour accumulated liquid from bowl; rinse bowl and dry. Dump wilted vegetables into bowl. In small jar, shake oil and vinegar together; pour over vegetables and toss to coat. Season with pepper. Cover and refrigerate until ready to serve.

Serves: 8.

Tips for perfect coleslaw:
Salt and drain the cabbage before dressing it to keep the cabbage from watering down the dressing.

For a milder dressing, try a less acidic vinegar, such as rice wine vinegar.

Unlike most packaged salad mixes, which taste distinctly processed, coleslaw mixes taste relatively fresh, and you save shredding time. For this recipe, you'll need 1 1/2 16-ounce bags.
10 oz. package frozen baby peas, thawed

1 C. chopped cauliflower

1/4 C. diced green onions

1 C. diced celery

1 C. chopped cashews

1/2 C. sour cream

1 C. diced cheese in small pieces

1 C. prepared Hidden Valley Ranch Dressing

bacon, cooked and crumbled (optional)

Combine all ingredients. Chill. Garnish with crisp crumbled bacon just before serving, if desired.
Alternative Dressing

1 C. mayonnaise
1/4 C. Parmesan cheese
1 t. vinegar
1/4 C. green onions, chopped

In small bowl, mix mayonnaise, Parmesan, vinegar and green onions.

0 oz. packages frozen corn thawed

3/4 red pepper shopped

1/2 C. fresh cilantro chopped

1/4 C. green onions chopped

Dressing:

1/3 C. vegetable oil

1/3 C. white wine vinegar

2 T. Dijon mustard

1/2 t. fresh black pepper

1 T. jalapeno pepper

Prepare dressing by combining all ingredients together. Whisk together until blended.

Combine corn, red pepper, cilantro and green onions together in a bowl.

Pour dressing over and stir to combine. Chill before serving.

Makes about 5 cups.
You can also use fresh corn to make this corn salad. Blanch or roast it first.

Answer 5

You might consider getting one of those slicers in an Asian market that will slice your veggies into thin strips and be careful not to slice your fingers with it. It will save you a lot of work. Also, I prefer mini food processors to big ones. Cuisineart makes a nice one.

Tahini Dressing: blenderize together the following - 1/2 jar of Tahini (mix the paste with the oil first), the juice of 2 lemons, 3-4 pressed cloves of garlic, a bunch of fresh cilantro (leaves only), alst and pepper to taste.

Salad: Cut 4 cups of thinly sliced zucchini strips,1 cup of thin red pepper strips, 1 cup of thin carrot strips (blanch or sautee the carrots until just barely softer), 1 can of 1/4 inch disks of "heart of palm", 1/4 cup of pine nuts, and 1 cup of cooked shelled Edamame.

Add some dressing to the salad and refrigerate for an hour or two.

Answer 6

chop following vegetables
onion
tomato
carrot
ccucumber
raddish
turnip
cabbage
capsicum(optional)
peas

put these in a big bowl
add some sprouts(optional but its nutritious)

take 3-4 tspn of olive oil in a small bowl
add the following in it
pinch of sugar
salt to taste
black pepper
soya sauce 1 tbl spn
vinegar or lemon juice 2 tbl spn

mix well n put this dressing in the vegetable bowl
mix well

its very nutritious and good for health n skin too

Answer 7

Go to the market and pick out whatever vegetables look tasty to you and buy those with some lettuce, the darker the leaves the better , like spinach, or butter lettuce, musclin, and when you get the vegetables, buy a variety of colors so that you get a lot of vitamins, like red(red peppers, pomegranes), purple(eggplant,) whatever you like and you may have to lightly grill some of it then make your own salad dressing using olive oil, fresh lemon, garlic, salt, pepper, pine nuts...and mustard, this dressing goes great with lightly blanched fresh green beans...Good luck:)

Answer 8

Eat daily one orange & rub on your skin with peeled layer of orange. Do one month & That's all...see your skin. Vegetable salad is not at all required for your purpose which you have mentioned.

Answer 9

(Quantity depends on ur need)
Salad Leaves, Tomato Chopped, Onion Chopped, Cabbage Chopped, Cucumber Chopped, Carrot Chopped, Beetroot Chopped( if u want it), Salt to Taste, Chat Masala For Taste.
Mix them all and surve.
If u want can put some yoghurt (Dahi) over it and mix.

Answer 10

10-12 Salad leaves
1 small cabbage (shredded)
1 Onion (Thinly sliced into rings)
1 Cucumber (Sliced into rings)
2-3 Carrots (peeled and thinly sliced)
1 Radish (peeled and thinly sliced)
1 banana (cut into rings)
1 Guava sliced
1 apple thinly sliced
1 tomato (thinly sliced into rings)
2tsp lemon juice
Salt to taste
Chaat masala to taste



Preparation:


Take big plate and arrange salad leaves.
Add shredded cabbage, onions, carrot, cucumber, and radish.
Now arrange tomato, banana, apples, and guavas.
Sprinkle salt and chaat masala. Pour lemon juice.