RECIPE FOR VEGETABLE SALAD RECIPES

THE BEST VEGETABLE SALAD RECIPE | ALLRECIPES

The Best Vegetable Salad Recipe | Allrecipes image

This is a refreshing salad using all different kinds of vegetables. You can use whatever you like, but the main things that makes it good are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is very good on it, but so is just plain olive oil.

Provided by DUSTYDO157

Categories Vegetable Salads

Total Time 30 minutes

Prep Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 cucumber, peeled and chopped
2 fresh tomatoes, chopped
2 green onion, minced
1 red bell pepper, chopped
5 radishes, chopped
1 small jicama, peeled and julienned
5 romaine lettuce leaves, torn into bite size pieces
1 clove garlic, minced
1 ½ tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon pomegranate juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh basil
1 ½ teaspoons water

Steps:

Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

Nutrition Facts : Calories 87.6 calories, CarbohydrateContent 10.9 g, FatContent 4.8 g, FiberContent 4.5 g, ProteinContent 1.5 g, SaturatedFatContent 0.7 g, SodiumContent 397.9 mg, SugarContent 4 g

ISRAELI VEGETABLE SALAD RECIPE | INA GARTEN | FOOD NETWORK

Israeli Vegetable Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 (1 pound 13-ounce) can chickpeas, rinsed and drained
1 cup tahini (ground sesame paste)
1 cup freshly squeezed lemon juice (4 to 6 lemons), divided
3 tablespoons chopped garlic (9 cloves)
1 1/2 teaspoons ground cumin
1/2 teaspoon Sriracha
Good olive oil
Kosher salt and freshly ground black pepper
1 large hothouse cucumber, unpeeled, halved, seeded, and 1/2-inch diced
2 cups heirloom cherry tomatoes, halved or quartered
1 cup (1/2-inch-diced) Holland red bell pepper (1 large)
3/4 cup (1/4-inch-diced) red onion
1/2 cup julienned fresh mint leaves, for garnish
Toasted pita bread, for serving

Steps:

For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.

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