Best Green Vegetable Salad Recipes

24-Hour Green Vegetable Salad image

Provided by SouthernBell2627

Categories Pork

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 9

1 head lettuce, chopped
1 teaspoon sugar
1 teaspoon salt and pepper
6 hard-boiled eggs, sliced
1 (10 ounce) package frozen green peas, thawed
1 lb bacon, cooked, drained and crumbled
16 ounces cheddar cheese, shredded
1 cup mayonnaise
1/4 cup green onion, chopped

Steps:

Nutrition Facts : Calories 930.9, Fat 77.8, SaturatedFat 30.9, Cholesterol 353, Sodium 1510.6, Carbohydrate 20.6, Fiber 2.9, Sugar 7.3, Protein 37.6

Green Vegetable Salad image

Provided by Donna Hay

Yield Serves 4

Number Of Ingredients 17

For the green dressing:
1/4 cup (70g) plain Greek-style (thick) yoghurt
1/4 cup (60ml) buttermilk
2 tablespoons chopped tarragon
2 tablespoons chopped chives
2 tablespoons lemon juice
1 clove garlic, crushed
2 anchovies, finely chopped
Sea salt and cracked black pepper
For the salad:
200g Brussels sprouts, blanched and sliced
1 bunch asparagus (150g), blanched and sliced
150g green beans, trimmed, blanched and shredded
1 small fennel bulb (180g), trimmed and thinly sliced
150g ricotta salata, shaved
1/2 cup chervil sprigs
1/3 cup (45g) roasted hazelnuts, skins removed and chopped

Steps:

To make the green dressing, place all the ingredients in a jug and, using a hand-held stick blender, blend until smooth. Place the vegetables in a large bowl and toss to combine. Divide between serving plates and top with the ricotta salata. Drizzle with the dressing and top with the chervil and hazelnuts to serve.

Green Vegetable Salad image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 ounces green cabbage, cored and cut into shreds
1/4 pound haricots verts, blanched
8 spinach leaves, stemmed and cut into shreds
2 kirby cucumbers, seeded and cut into strips 2 inches long and 1/4 inch wide
1/3 cup olive oil
2 tablespoons tarragon or white wine vinegar
Dijon mustard to taste
2 scallions, thinly sliced
Salt and freshly ground black pepper

Steps:

Combine the cabbage, green beans, spinach and cucumber. Make a dressing of the oil, vinegar, mustard to taste and scallions. Season to taste with salt and pepper and combine with the vegetables.

ROASTED VEGETABLE PASTA SALAD WITH GREEN PEPPER-TO image

Yield Makes 6 to 8 servings.

Number Of Ingredients 17

1/2 lb asparagus, trimmed
1 small zucchini, sliced lengthwise 1/4" thick
1 large Spanish onion, sliced into rounds
1 small fennel bulb, sliced 1/4" thick
1 1/2 tbsp salt plus more to taste
1/3 cup olive oil
1 medium green bell pepper
3 medium tomatillos, husks removed
1 small jalapeno (optional)
1/2 lb short pasta (such as bowties, gemelli, or ziti)
1 large tomato
2 tbsp mayonnaise
1 tbsp minced dill
1 tbsp minced chives
1/4 cup minced parsley
A few basil leaves
Freshly ground black pepper to taste

Steps:

Heat the grill to medium-high. Place the asparagus, zucchini, onion, and fennel in a large bowl. Toss with the olive oil and 1 tbsp salt. Place the vegetables, including the green pepper, tomatillos, and jalapeno, on the grill. Grill the sliced vegetables until tender and browned, about 5 to 7 minutes per side. The peppers and tomatillos should be roasted whole, turning them over occasionally, until all sides of the peppers are charred and the tomatillos are browned, about 15 to 20 minutes. Remove vegetables from the grill and let cool. Meanwhile, bring a medium pot to a boil. Add the pasta and 1/2 tbsp salt and cook, stirring often, until al dente, about 8 to 10 minutes. Drain, rinse under cool water, and drain well. Transfer to a large bowl. When vegetables are cool enough to handle, peel and seed the green pepper. Roughly chop it and place in a blender along with the tomatillos (whole) and puree. If you're using the jalapeno, peel, seed, and roughly chop it and add it to the blender, along with the mayonnaise, dill, chives, parsley, and basil. Blend until smooth. Taste for salt and pepper. Cut up the remaining vegetables into bite-size pieces. Add to the pasta. Pour the dressing over all and mix well. Taste for seasoning. Refrigerate for 2 hours to allow flavors to blend. Return to room temperature and serve.