Best Mixed Vegetable Salad Recipes

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GADO GADO (MIXED VEGETABLE SALAD WITH INDONESIAN PEANUT SAUCE)



Gado Gado (Mixed Vegetable Salad With Indonesian Peanut Sauce) image

This delicious Indonesian salad recipe can be eaten as a first course or a main. Most of the prep work involves cutting and blanching the vegetables.

Provided by Patricia Tanumihardja

Categories     Lunch     Salad     Tofu     Vegetarian     Peanut     Summer     Dinner

Yield 4-6 servings

Number Of Ingredients 11

8 oz (225 g) yellow potatoes
3 cups (300 g) shredded green cabbage
3 cups (90 g) baby spinach
2 cups (200 g) bean sprouts
5 oz (300 g) green beans, cut into 2-in (5-cm) lengths
1 small seedless cucumber cut into half-moons
2 large hard-boiled eggs, sliced into wedges
8 oz (225 g) tempeh, store-bought tofu puffs, or baked tofu, cut into 2-in cubes
1 cup (250 ml) Saus Kacang (Indonesian Peanut Sauce)
Vegetable chips or straws, for garnish
Fried shallots, for garnish

Steps:

  • Cook the potatoes in boiling salted water for 20 to 25 minutes, until fork-tender. Peel and cut into 2-inch (5-cm) cubes.
  • Prepare a bowl or tub of ice water. Blanch the cabbage for 1 to 2 minutes, until translucent and wilted, and transfer to the ice bath. When cool, drain on kitchen towels. Set aside. Repeat with the spinach (30 seconds to 1 minute), bean sprouts (30 seconds to 1 minute) and green beans (3 to 4 minutes).
  • Arrange the vegetables, eggs and tofu or tempeh on a large platter. Serve with a bowl of Indonesian Peanut Sauce, with the vegetable chips and fried shallots on small plates alongside. Each diner should pick and choose an assortment of ingredients to put on their plate. Drizzle 2 to 3 tablespoons of peanut sauce over the vegetables and top with vegetable chips and fried shallots. Stir everything together and enjoy!

MIXED VEGETABLE SALAD



Mixed Vegetable Salad image

Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1 package (10 ounces) frozen mixed vegetables
1 can (15 ounces) kidney beans, rinsed and drained
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup sugar
1/2 cup vinegar
1 tablespoon cornstarch

Steps:

  • Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.

Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 5g fiber), Protein 5g protein.

MIXED VEGETABLE SALAD WITH PEANUT SAUCE (GADO-GADO)



Mixed Vegetable Salad with Peanut Sauce (Gado-Gado) image

Make and share this Mixed Vegetable Salad with Peanut Sauce (Gado-Gado) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

1 package chinese-style firm tofu
1 teaspoon ketjap manis
oil (for deep frying)
6 cups vegetables
hard-cooked egg, for garnish
fried onion flakes (to garnish)
1 tablespoon minced garlic
2 tablespoons minced shallots
1 tablespoon minced, fresh galangal or 1 teaspoon ground galangal
1 teaspoon dried shrimp paste
1/2 teaspoon ground dried chile or 1/4 teaspoon sambal oelek
1 cup oil
1/2 cup raw peanuts
1 teaspoon brown sugar or 1 teaspoon palm sugar
1 cup thin coconut milk (The thin stuff from the bottom of a can of coconut milk.)
salt, to taste
1/2 lime, juice of, , to taste

Steps:

  • (a variety of the following): cabbage, in 1-inch squares; bean sprouts; carrots, sliced or julienned; green beans, in 2-inch pieces; potatoes or sweet potatoes in large dice; sliced cucumbers; watercress sprigs; tomato wedges.
  • This is from a new cookbook I just got.
  • Haven't tried this recipe yet, but it looks dead on.
  • This is a rather free-form salad of lightly cooked vegetables; the exact contents depend on what is available.
  • What makes it gado-gado is the dressing, a creamy peanut sauce.
  • Remove tofu from package and drain.
  • Place on a plate lined with cloth or paper towels, top with another layer of towel and an inverted plate, and place a weight of a pound or more on top.
  • Let stand for 30 minutes, unwrap, and discard liquid.
  • Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis.
  • Fry in 350F oil until golden brown and puffy; transfer to paper towels to drain.
  • Reserve oil to cook peanuts.
  • One at a time, blanch vegetables in lightly salted water, rinsing them in cold water to stop cooking as soon as they reach the desired degree of doneness.
  • Cabbage and bean sprouts require only a few seconds; carrots, green beans, and potatoes may take several minutes depending on size and tenderness.
  • Do not blanch cucumbers, watercress, and tomatoes.
  • use them raw.
  • Place Gado-Gado Sauce in a small bowl in the center of a large platter.
  • Arrange vegetables on platter around sauce.
  • Garnish with wedges or slices of hard-cooked egg and fried onion flakes.
  • To serve, spoon some sauce onto each plate and dip vegetables into sauce.
  • Serves 4 to 6 with other dishes.
  • --------------GADO-GADOSAUCE----------------.
  • To prepare sauce in a mortar: Pound garlic, shallot, galangal, shrimp paste, and chile to a paste.
  • To prepare sauce in a blender: Chop together in a 1-cup jar.
  • In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact.
  • Fry peanuts until lightly browned; transfer to paper towels to drain.
  • When peanuts have cooled, grind in a mortar or food processor to a coarse, grainy paste, adding a little oil if necessary to facilitate blending.
  • (May be made up to a week ahead and stored covered in refrigerator.) Remove all but 2 tablespoons oil from pan and reserve for another use.
  • Return pan to medium-low heat and add pounded mixture.
  • Cook until quite fragrant, but do not burn.
  • Add peanuts, sugar, and coconut milk and bring to a boil, stirring.
  • Simmer until thick and season to taste with salt and lime juice.
  • Allow to coot to room temperature before serving.

MIXED VEGETABLE SALAD II



Mixed Vegetable Salad II image

This is a fine vegetable salad to serve either at a luncheon or at home.

Provided by Patricia J

Categories     Salad     Vegetable Salad Recipes

Time 6h35m

Yield 8

Number Of Ingredients 9

8 ounces mixed vegetables
1 (15 ounce) can red beans, drained and rinsed
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped green bell pepper
½ cup white wine vinegar
¾ cup white sugar
1 teaspoon prepared mustard
1 tablespoon all-purpose flour

Steps:

  • 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.

Nutrition Facts : Calories 139.1 calories, Carbohydrate 31.9 g, Fat 0.4 g, Fiber 3.8 g, Protein 3.7 g, Sodium 162.8 mg, Sugar 19.9 g

MIXED VEGETABLE SALAD



Mixed Vegetable Salad image

You can serve this healthy salad as an appetizer, side dish, or as simple snack.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 4

Number Of Ingredients 4

4 ribs celery
4 carrots, peeled
4 radishes, cleaned and trimmed
Vinaigrette, as needed

Steps:

  • Thinly slice vegetables crosswise using a mandoline. Place in a large bowl and toss with vinaigrette. Serve at room temperature.

LITHUANIAN MIXED VEGETABLE SALAD (DARZOVIU MISRAINE)



Lithuanian Mixed Vegetable Salad (Darzoviu Misraine) image

This salad was a regular feature in my childhood, and still appears on the cold table at formal events. It is made of foods that would have been available at any Central/Eastern/Northern European farmstead. Every ingredient, other than the sour cream and salt, is optional. If you omit the beets, it is called a Balta (White) Misraine. Prep time is estimated, and I have not included the time to cook the veggies.

Provided by duonyte

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 medium potatoes, cooked, peeled and diced, about 4 cups
1 medium beet, roasted, peeled and diced, about 1 cup
2 carrots, peeled, cooked and diced, about 1 cup
1 cup peas, cooked
1 small onion, chopped
1 small pickle, finely chopped
1 hard-boiled egg, chopped
1/2 cup minced fresh dill
1 cup sour cream
1 teaspoon salt
fresh ground black pepper

Steps:

  • It is very important not to overcook the vegetables, especially the potatoes. All vegetables should be at room temperature. Place vegetables, egg and pickle in a large bowl.
  • In a small bowl, stir the sour cream to loosen it up. If it is very thick, stir in 1 or 2 tbl. milk.
  • Sprinkle half the salt and half the dill on the vegetables. Add some freshly ground pepper. Add half the sour cream and stir carefully, taking care not to mash the vegetables. Repeat with remaining salt, pepper, and sour cream.
  • Serve cold or at room temperature. Leftovers should be stored covered in refrigerator, and will be good for about a week. (If you will be storing more than a couple of days, do not mix in the eggs - add to the portion you are serving. Eggs do not do well over time).
  • Note: Canned beets can be substituted for fresh. Frozen mixed vegetable or mixed peas and carrots can be used. Cauliflower or cooked white beans are also excellent in this dish. Change the ingredients or proportions to meet personal preferences. Just keep the ratio of cooked vegetables at about 7 cups to 1 cup of sour cream.
  • Note2: Dried dill is not very good in this dish, I would use fresh parsley if dill not available. I also tend to use little salt, so check the level to suit your needs.

PIQUANT MIXED VEGETABLE SALAD



Piquant Mixed Vegetable Salad image

Make and share this Piquant Mixed Vegetable Salad recipe from Food.com.

Provided by PalatablePastime

Categories     Beans

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 (14 1/2 ounce) can mixed vegetables
1 (15 ounce) can kidney beans
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3/4 cup sugar
1/2 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons cornstarch

Steps:

  • Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
  • Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
  • Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
  • When dressing has cooled somewhat, toss with salad, mixing well.
  • Chill well before serving.

Nutrition Facts : Calories 158.9, Fat 0.5, SaturatedFat 0.1, Sodium 386.2, Carbohydrate 34.5, Fiber 4.8, Sugar 21.8, Protein 4.4

MIXED BEAN AND VEGETABLE COUSCOUS SALAD



MIXED BEAN AND VEGETABLE COUSCOUS SALAD image

Categories     Vegetable     Side     No-Cook

Yield SERVES 8 AS A SIDE DISH

Number Of Ingredients 27

COUSCOUS:
1 1/2 CUPS WATER
1 TBSP INSTANT VEGETABLE OR CHICKEN STOCK.
1 1/2 TBSP OIL
1 CUP COUSCOUS
VEGETABLES:
1/2 SEEDLESS CUCUMBER, SKINNED AND DICED
8 SUN-DRIED TOMATOES,CHOPPED OR FRESH TOMATOES DICED
1/2 GREEN PEPPER, DICED
1/2 RED PEPPER, DICED
1/2 YELLOW PEPPER, DICED
1/2 CUP BLACK OLIVES, PITTED AND CHOPPED (OPTIONAL)
1/2 BUNCH OF GREEN ONIONS OR SHALLOTS, CHOPPED
1/2 BUNCH OF PARSLEY, CURLEY OR ITALIAN FLAT LEAF
1 CAN MIXED BEANS WITH CHICK PEAS ( MAY USE JUST CHICK PEAS)
1/2 BUNCH CILANTRO (OPTIONAL)
DRESSING:
2 TBSP RED WINE VINAGER
1/4 CUP OLIVE OIL
1 LARGE GARLIC CLOVE,MINCED
3/4 TSP CURRY POWDER
3/4 TSP GROUND CUMIN
PINCH DRIED OREGANO
PINCH DRIED BASIL
FRESHLY GROUND PEPPER
1/2 TSP SEA SALT
JUICE OF 1/2 LEMON

Steps:

  • COUSCOUS: BRING WATER, INSTANT STOCK AND OIL TO A BOIL IN A MEDIUM-SIZES SAUCEPAN. ADD COUSCOUS. STIR AND RETURN TO A BOIL. COVER POT, TURN HEAT DOWN IMMEDIATELY TO SIMMER. SIMMER FOR 2 MINUTES. TAKE OFF BURNER AND STAND FOR 10 MINUTES THEN FLUFF WITH FORK. COOL PLACE ALL VEGETABLES IN LARGE BOWL. IN A GLASS JAR, PLACE ALL INGREDIENTS FOR DRESSING. SHAKE WELL. ADD COUSCOUS TO VEGETABLES AND POUR ALL DRESSING ON TOP. TOSS WELL. REFIGERATE UNTIL READY TO SERVE.

GRILLED MIXED-VEGETABLE SALAD



Grilled Mixed-Vegetable Salad image

Base this salad on your favorite produce available at a local market for ultimate freshness.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 4

8 ounces arugula or other greens
Assorted vegetables, such as yellow squash, eggplant, zucchini, red and green bell peppers, corn on the cob, radicchio, and bunches of cherry tomatoes on the vine
Extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Heat a grill or grill pan. Wash greens, and let excess water drain off. Place in a plastic bag lined with paper towels until ready to use.
  • Cut vegetables into sizes that are manageable for the grill. For example, slice yellow squash and eggplant in half lengthwise, leaving small zucchini whole; cut bell peppers into quarters, and discard ribs and seeds; cut corn cobs in half crosswise; slice radicchio into wedges; and leave bunches of cherry tomatoes attached to the vine. Brush vegetables with olive oil, and grill until cooked through, turning as needed.
  • While vegetables are cooking, transfer greens to a large serving dish. Vegetables will cook at different times, so as they are done, remove them from the grill and cut into smaller pieces. Add them to the bowl of greens, tossing well. The heat of the grilled vegetables will wilt the greens slightly. Season with salt and pepper, and serve.

MIXED VEGETABLE SALAD I



Mixed Vegetable Salad I image

This salad is a mixture of fresh veggies in an Italian-style oil and vinegar marinade.

Provided by Judy MacLeod

Categories     Salad     Vegetable Salad Recipes

Time 4h10m

Yield 8

Number Of Ingredients 10

½ cup distilled white vinegar
½ cup olive oil
2 teaspoons Italian seasoning
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon salt and pepper
½ clove garlic, minced
½ teaspoon dried basil
½ teaspoon dried marjoram
mixed fresh vegetables

Steps:

  • Whisk together the vinegar, olive oil, Italian seasoning, oregano, rosemary, salt and pepper, garlic, basil and marjoram.
  • Pour dressing over vegetables, toss and chill for at least 4 hours. Drain by serving with a slotted spoon.

Nutrition Facts : Calories 157 calories, Carbohydrate 7.9 g, Fat 13.8 g, Fiber 2.3 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 149.9 mg, Sugar 4 g

MIXED VEGETABLE SALAD RECIPE - (3.5/5)



Mixed Vegetable Salad Recipe - (3.5/5) image

Provided by Marlenew

Number Of Ingredients 8

1 (10-ounce) package frozen mixed vegetables
1 (15-ounce) can kidney beans, rinsed and drained
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup sugar
1/2 cup vinegar
1 tablespoon cornstarch

Steps:

  • Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate. Yield: 8 servings.

MIXED FRUIT & VEGETABLE SALAD



Mixed Fruit & Vegetable Salad image

Make and share this Mixed Fruit & Vegetable Salad recipe from Food.com.

Provided by Dona England

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 apple, skin on
1 cup cantaloupe
1/2 English cucumber, skin on
2 bell peppers
1 orange, zested and flesh cut up
1 lime, zested and juiced
cinnamon
salt and pepper

Steps:

  • Cut the apple, cantaloupe, cucumber and peppers into a small neat dice.
  • Zest the orange, then slice off the skin. Cut the flesh into a small neat dice.
  • Discard the skin, save the zest and the orange flesh.
  • Discard the lime after zesting and juicing.
  • Stir the orange zest, orange flesh, lime zest and lime juice, basil strips and remaining ingredients into the fruit and vegatable mixture. ( At this point you are combining all ingredients).
  • Transfer to a serving bowl, garnish with additional cinnamon and basil.

Nutrition Facts : Calories 69.5, Fat 0.3, SaturatedFat 0.1, Sodium 9.6, Carbohydrate 17.8, Fiber 3.6, Sugar 12.1, Protein 1.6

PUERTO VALLARTA MIXED VEGETABLE SALAD



Puerto Vallarta Mixed Vegetable Salad image

Make and share this Puerto Vallarta Mixed Vegetable Salad recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 medium red potatoes, peeled and cut into 1/4 inch dice
2 medium carrots, peeled and cut into 1/4 inch dice
1 cup green beans, cut to 1 inch
1 cup cauliflower floret
1/2 teaspoon salt
1/4 cup Italian salad dressing
2 medium tomatoes, sliced
1 cucumber, sliced

Steps:

  • In medium pan of boiling wter, cook each vegetable separately over medium heat until just tender, 3-6 minutes.
  • Use a slotted spoon to remove from water and rinse with cold water to cool. Place in a large bowl.
  • Add salt and dressing to salad and toss to coat.
  • Mound salad in center of round platter, Arrange overlapping slices of tomatoe and cucumber around edge. Serve cold.

Nutrition Facts : Calories 166.6, Fat 4.7, SaturatedFat 0.8, Sodium 494.5, Carbohydrate 29.6, Fiber 5, Sugar 8.2, Protein 4.3

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