Fresh Vegetable Salad Recipe

This fresh vegetable salad is simpleton and delightful. It ’ s made with crunchy bare-assed vegetables and can be served as a salad or a side dish .

Who said that a english salad has to have lettuce ? This chopped vegetable salad is a perfective salad without any leafy greens .

Tips for Making the Best Fresh Vegetable Salad

vegetable salads are very easy to make. All you have to do is clean and chop the vegetables, mix them with the stuffing, and you are done.

But there are hush a few tips and tricks that will help you take your salad from good to great:

• Use super fresh ingredients. Maybe it goes without saying, but I am going to say it anyway. Only use fresh crispy produce to make a raw salad. Sad looking soft vegetables or vegetables that started to dry out in the refrigerator should go into soups and stews and never into a raw salad;
• Chop the vegetables into small pieces. Small pieces are easier to chew and have a better mouthfeel. Instead of getting one large chunk of celery, you will get a mixture of vegetables which improves the texture and flavor of the salad;
• Add a variety of fresh herbs. Fresh herbs add flavor and nutrition to any meal. Use fresh parsley, dill, cilantro, basil, chives, rosemary, or oregano to find your favorite.

Ingredients for a Crunchy Vegetable Salad Without Lettuce

In the recipe wag below, you will find my favored healthy vegetable salad recipe .
You can follow the recipe as is or you can besides adapt it to your smack preferences or just to use up the ingredients you have on hand .
Here are a few ingredients that work well in this recipe:

The Main Ingredients:

I normally use cucumbers, tomatoes, bell peppers, radishes, celery, onion, garlic, parsley, and dill as the main ingredients for this bare-assed salad .
Here are a few other vegetables and herbs you can use:

• raw cauliflower
• raw broccoli
• carrots
• jicama
• turnip
• peas
• raw zucchini
• basil
• cilantro

Ingredients for the Dressing:

I keep the fertilization reasonably basic and normally just use balsamic vinegar and extra-virgin olive anoint .
If you want to make the dressing a spot more fun, here are a few ingredients that will help you kick it up a notch:

• flaxseed oil
• lemon juice
• lime juice
• white wine vinegar
• apple cider vinegar
• dried basil
• dried oregano

Add-Ons for Flavour and Nutrition:

Compared to a salad made with leafy greens, this clean vegetable salad is pretty filling thanks to its high fiber content .
If you want to make it even more filling, try adding one or two of these ingredients:

• feta cheese
• fresh mozzarella cheese
• chickpeas
• beans
• almonds
• sunflower seeds
• pumpkin seeds

How to Store this Fresh Vegetable Salad

This raw vegetable salad can be stored in the electric refrigerator in a glass container with a besotted lid for up to 24 hours .
There are two ways to store it:

• Store the vegetables and dressing separately and add the dressing to the salad just before serving;
• Mix the vegetable with the dressing and store it this way. In this case, the vegetables will marinate a bit.

To make certain the salad doesn ’ t become watery during storage, add salt to the salad merely before serving it .

More Healthy Raw Salad Recipes You Might Like:

Fresh Vegetable Salad Recipe

yield :

4-5 portions

homework clock time :

10 minutes

sum time :

10 minutes

This fresh vegetable salad is healthy and refreshing. It ‘s made with crisp and crunchy sensitive vegetables and is perfect as a salad or side-dish. This recipe is identical easy to make and super hearty. You can even make it ahead as part of a meal-prep. Made without lettuce or any other leafy greens .

Ingredients

• 3-4 small field cucumbers or 1/3 English cucumber, chopped
• 1 cup cherry tomatoes. sliced in half
• 1 red bell pepper, cored and diced
• 9 radishes, chopped
• 2-3 celery stalks, diced
• 1/3 medium onion, thinly sliced
• 2-3 garlic cloves, minced
• 1 generous handful fresh parsley, chopped
• 1 generous handful fresh dill
• 2 Tbsp balsamic vinegar
• 3 Tbsp olive oil
• salt to taste

Instructions

1. Chop all the vegetables and herbs and place them into a salad bowl.
2. In a small bowl, mix the balsamic vinegar with olive oil and pour over the vegetables.
3. Season with salt and toss to combine. Place in the fridge for 30 minutes to allow the flavors to blend.

Notes

If making ahead, do n’t add salt to the salad. fair store it in the electric refrigerator and season with salt before serving .

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Nutrition Information

Yield

4

Serving Size

1/4 of recipe

Amount Per Serving

Calories

162

Total Fat

11g

Saturated Fat

2g

Trans Fat

0g

Unsaturated Fat

9g

Cholesterol

0mg

Sodium

200mg

Carbohydrates

16g

Fiber

3g

Sugar

8g

Protein

3g

nutrition facts provided on this web site are an appraisal and not guaranteed to be accurate. Please see a qualify health care supplier for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

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source : https://nutritionline.net
Category : Healthy