Vegetable Salad Recipes

Layered Lettuce and Cauliflower Salad

Yummy layered salad, always a hit!

Ingredients:

• 1 head lettuce
• 1 head cauliflower
• 1 lb bacon
• 1/2 small onion
• 2 cups mayonnaise
• 1/2 cup parmesan cheese
• 1/2 cup sugar

Steps:

1. Cook bacon until crisp, drain, and set aside.
2. Layer cut up lettuce, cut up cauliflower, crumbled bacon, and chopped onion.
3. Spread the mayonnaise over the layered ingredients.
4. Next sprinkle Parmesan cheese over mayonnaise layer, then sprinkle sugar over all.
5. Cover and refrigerate over night or for several hours.
6. When ready to eat, toss and serve.

By Kay L.

Raw Vegetable Salad

Ingredients:

• 1 head cauliflower
• 1 head broccoli
• 2 stalks celery
• 2 carrots
• 1 cucumber
• 2 green peppers
• 1 med. onion
• 2 bunches radishes

Dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup Western dressing

Directions:

Cut vegetables in chunks or slices. Toss with dressing ingredients. Mix together and refrigerate overnight.

By Robin from Washington, IA

Chinese Vegetable Salad

Ingredients:

• 1 can French-style green beans
• 1 can white corn
• 3 carrots, sliced
• 1 small head cauliflower
• 1 can water chestnuts
• 1 can bamboo shoots
• 1 can bean sprouts
• 1 small jar chopped pimentos
• 1 small green pepper, chopped
• 1 small jar mushrooms
• 1 small onion, chopped
• 1 cup celery, chopped
• 1/4 cup slivered almonds

Marinade:

• 1 1/2 cups sugar
• 1 1/3 cups vinegar
• 2/3 cup oil
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. salt

Directions:

For salad, drain the beans, corn, water chestnuts, bamboo shoots, bean sprouts, pimentos, and mushrooms. Then combine all ingredients.

For marinade, bring the sugar and vinegar to a boil and add the rest of the ingredients. While this mixture is still hot pour it over the veggies. let this set at least 5 hours or overnight in refrigerator.

By Robin from Washington, IA

Vegetable Salad

I love the ranch dressing in this recipe. Also, I love the combination of veggies, but I definitely do not use the lima or butter beans that are called for. You can make it to your own taste, but I prefer to do without the limas and butters and just add more of the other vegetables. :)

Ingredients:

• 1 cup cauliflower florets
• 1 cup chopped celery
• 1 cup shredded carrots
• 1 cup frozen peas
• 1 cup canned Lima or butter beans
• 1/2 cup ranch dressing, more or less
• 1/4 cup shredded cheese

Directions:

Combine first 5 ingredients with ranch dressing. Toss together just before serving. If desired, add shredded cheese as garnish.

By Robin from Washington, IA

Crunchy Vegetable Salad

This is a great recipe with a great combination of veggies. It's also nice because you can't get much easier than this!

Ingredients:

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 2 carrots, thinly sliced
• 1 small zucchini, sliced
• 1 small red onion, sliced
• 1-1 1/2 cup Italian salad dressing

Directions:

Combine vegetables in a large mixing bowl. Pour salad dressing over, and toss to coat evenly. Refrigerate until serving time.

By Robin from Washington, Iowa

Bored with Lettuce Salad

Ingredients

Dressing:

• 2 cups real mayonnaise
• 1/8 cup horseradish
• 2 tsp. dry mustard
• 2 tsp. lemon juice
• 1 tsp. seasoned salt

Salad:

• 1 can baby shrimp (optional)
• 1 pkg. cherry tomatoes
• 1 can pitted ripe olives, sliced
• 1 can water chestnuts, sliced
• 1 bunch broccoli, cut up
• 1 bunch cauliflower, cut up

Directions

Blanch broccoli and cauliflower; combine with remaining salad ingredients and toss with dressing.

By Robin from Washington, IA

Leek and Red Pepper Salad

Ingredients:

• salt and freshly ground black pepper to taste
• pinch dry mustard
• 3 Tbsp. olive oil or corn oil
• 1 Tbsp. wine vinegar
• 1 lb. leeks, washed, trimmed, and sliced
• 1/2 red pepper, washed seeded and sliced into rings.

Directions:

Make a French dressing by combining salt, pepper, mustard, oil and vinegar in a screw-topped jar. Shake well.

Blanch leeks in boiling salted water for 5 minutes. Drain and allow to cool.

Arrange leeks on a serving platter and top with rings of red pepper. Spoon French dressing over.

Serve with roast beef or chicken and a baked potato.

By Raymonde from North Bay, Ontario

Garden Vegetable Salad

Ingredients:

• 1 medium size head iceberg lettuce
• 1 cup shredded carrot
• 3 hard-cooked eggs, sliced
• 1 (10 oz.) pkg. frozen peas, thawed
• 1 cup thinly sliced red onions
• 2 tomatoes, cut into slices, then halved
• 1 cup thinly sliced cucumber
• 1 cup shredded cheddar cheese
• 1 cup light mayonnaise
• 1 cup light sour cream
• 2 1/2 Tbsp. horseradish, if desired
• 1/2 tsp. sugar
• crumbled bacon or 1 (3 oz.) can French-fried onions

Directions:

Core, rinse, and drain lettuce. Break into bite-size chunks. In a large glass bowl, spread out half the lettuce to form first layer. Next, layer on shredded carrot. Sliced eggs go over that; press a few against the side of the bowl for color. Follow eggs with layers of onions, peas, halved tomato slices. Final layers: cucumber, cheese, remaining lettuce.

In a small bowl, combine mayonnaise, sour cream, horseradish and sugar. Spread over way to the edge of bowl. Cover with plastic wrap, and refrigerate 24 hours before serving. Toss just before serving; then top with French-fried onions or crumbled bacon.

By Robin from Washington, IA

Vegetable Salad

Was a favorite of my dad's.

Ingredients:

• 1 can wax beans, drained
• 1 can French style green beans, drained
• 1 can kidney beans, drained and rinsed
• 1/2 green pepper, chopped fine
• 1/4 medium onion, slivered

Dressing:

• 1/2 cup sugar
• 1/2 cup vinegar
• 1 tsp. salt
• 1/2 cup salad oil
• 1/2 tsp. pepper

Directions:

Mix first 6 ingredients together in bowl. Over the mixture pour the well-mixed dressing ingredients. Cover and let stand 24 hours in refrigerator.

By Robin from Washington, IA

Fancy Lettuce Salad

Ingredients:

• 1/2 cup olive oil
• 1/3 cup tarragon vinegar
• 1 small jar chopped pimento
• 1 can artichoke hearts
• 1 can hearts of palm
• 1 head romaine lettuce
• 1 head iceberg lettuce
• 1 cup Parmesan cheese, grated
• 1 large red onion, thinly sliced

Directions:

Tear lettuce; slice and add onion. Add pimento; slice and add artichoke heart and palm. Mix, then salt and pepper to taste. Add cheese. Mix oil and vinegar. Add to salad, tossing lightly. Let rest for 5-10 minutes.

By Robin from Washington, IA

Quintet Vegetable Salad

The bread cubes and cheese really make this salad extra special.

Ingredients:

• 2 cups drained cooked fresh green beans
• 1 Tbsp. minced onion
• 1/2 cup chopped cucumber
• 1 tomato, diced
• 2 Tbsp. vinegar
• 6 Tbsp. salad oil
• 1/2 tsp. salt
• 1/2 tsp. garlic salt
• 1/4 tsp. pepper
• 1 cup toasted bread cubes
• 1 Tbsp. grated parmesan cheese
• lettuce

Directions:

Combine all ingredients, except toasted bread cubes, cheese and lettuce. Cover and chill thoroughly. At serving time toss in bread cubes and cheese; spoon into lettuce cups on individual salad plates.

By Robin from Washington, IA

Grandma's Salad

Ingredients:

• 2 cans cut green beans, well drained
• 2-3 tomatoes, chopped
• 1 med. onion, chopped or 4-5 green onions, sliced
• 6-8 radishes, sliced
• 1 small cucumber, diced
• 1/2 cup mayonnaise, scant
• 1/4 cup sour cream, scant
• dash vinegar
• salt and pepper, to taste

Directions:

Mix first 5 ingredients together and chill well. Mix last 4 ingredients together and chill well. Crumple pieces of foil in bottom of salad bowl so dressing can drain. Line bowl with lettuce leaves and add salad.

By Robin from Washington, IA