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TAYLOR - Vegetable Salad Cookbook: An Inspiring Guide with Kitchen Tested Recipes

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Book:
Vegetable Salad Cookbook: An Inspiring Guide with Kitchen Tested Recipes
Author:
TAYLOR / ADDIE
Genre:
Books / Home and family
Year:
2020
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Vegetable Salad Cookbook: An Inspiring Guide with Kitchen Tested Recipes: summary, description and annotation

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100+ Satisfying salads to get you to mealtime in no timeSalads are a great quick, healthy go-to meal?but the same lettuce and dressing options can feel repetitive fast. Toss in some variety with the Simple Salad Cookbooks creative and nourishing recipes. With a few ready-made staples and basic techniques, you can create delicious, fresh salad masterpieces in less than 10 minutes?perfect for your busy life.This salad cookbook includes handy lists of pantry and equipment staples, along with a seasonal eating chart that makes it a snap to set up your kitchen for salad success. 100+ recipes require minimal prep and use easy-to-find ingredients with a focus on healthy foods, including both animal and plant-based proteins. Whether you are serving salad as a side dish or the main event, this salad cookbook will bring nourishment?and major flavor?to your table.100+ Satisfying salads to get you to mealtime in no timeSalads are a great quick, healthy go-to meal?but the same lettuce and dressing options can feel repetitive fast. Toss in some variety with the Simple Salad Cookbooks creative and nourishing recipes. With a few ready-made staples and basic techniques, you can create delicious, fresh salad masterpieces in less than 10 minutes?perfect for your busy life.This salad cookbook includes handy lists of pantry and equipment staples, along with a seasonal eating chart that makes it a snap to set up your kitchen for salad success. 100+ recipes require minimal prep and use easy-to-find ingredients with a focus on healthy foods, including both animal and plant-based proteins. Whether you are serving salad as a side dish or the main event, this salad cookbook will bring nourishment?and major flavor?to your table.

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Contents

Cucumber Salad with Dill Vinaigrette

Prep: 20 mins Total: 20 mins Servings: 4 Yield: 4 servings

Ingredients

1 pint grape tomatoes, halved
3 medium (blank)s cucumbers - peeled, seeded, and chopped
1 red onion, chopped
2 medium (blank)s yellow bell peppers, chopped
cup cider vinegar
cup olive oil
1 (4 ounce) jar capers, drained
2 teaspoons dried dill

Directions

Step 1

Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.

Nutrition Facts

Per Serving:

193.3 calories; protein 3.2g 6% DV; carbohydrates 15.4g 5% DV; fat 14.7g 23% DV; cholesterolmg; sodium 855.6mg 34% DV.

Easy Cherry Tomato Corn Salad

Prep: 20 mins Total: 20 mins Servings: 6 Yield: 6 servings

Ingredients

cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon white sugar
teaspoon salt
teaspoon ground black pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup peeled, seeded, and chopped cucumber
1 jalapeno pepper, seeded and chopped
2 eaches shallots, minced

Directions

Step 1

Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended.

Step 2

Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.

Nutrition Facts

Per Serving:

138 calories; protein 2.7g 6% DV; carbohydrates 18.4g 6% DV; fat 7.4g 11% DV; cholesterolmg; sodium 202.6mg 8% DV.

Broccoli Cauliflower Pepita Salad

Prep: 15 mins Additional: 1 hr Total: 1 hr 15 mins Servings: 10 Yield: 10 servings

Ingredients

3 cups coarsely diced broccoli
3 cups coarsely diced cauliflower
1 red bell pepper, diced
cup diced onion
cup shelled roasted pumpkin seeds (pepitas)
cup light mayonnaise
cup plain nonfat Greek yogurt
2 tablespoons red wine vinegar
2 tablespoons coconut palm sugar
1 teaspoon Dijon mustard
teaspoon salt

Directions

Step 1

Mix broccoli, cauliflower, red bell pepper, onion, and pumpkin seeds in a large bowl.

Step 2

Whisk mayonnaise, yogurt, red wine vinegar, palm sugar, Dijon mustard, and salt together in a separate bowl; drizzle over the broccoli mixture and toss to coat.

Step 3

Cover bowl with plastic wrap and refrigerate 1 to 2 hours before serving.

Nutrition Facts

Per Serving:

125.1 calories; protein 3.9g 8% DV; carbohydrates 10.4g 3% DV; fat 8.3g 13% DV; cholesterol 6.4mg 2% DV; sodium 250.6mg 10% DV.

Red Potato, Asparagus, and Artichoke Salad

Prep: 25 mins Cook: 35 mins Additional: 1 hr Total: 2 hrs Servings: 8 Yield: 8 servings

Ingredients

18 small red potatoes
3 pounds fresh asparagus, trimmed
2 (14 ounce) cans artichoke hearts, drained and quartered
3 tablespoons Dijon mustard
cup fresh lemon juice
cup olive oil
1 pinch salt and ground black pepper to taste
teaspoon cayenne pepper, or to taste
5 tablespoons minced fresh chives

Directions

Step 1

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl

Step 2

Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.

Step 3

Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.

Nutrition Facts

Per Serving:

552.8 calories; protein 12.4g 25% DV; carbohydrates 84g 27% DV; fat 21g 32% DV; cholesterolmg; sodium 540.7mg 22% DV.

Vegan Black Bean and Sweet Potato Salad

Prep: 15 mins Cook: 25 mins Total: 40 mins Servings: 4 Yield: 4 servings

Ingredients

1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
3 tablespoons olive oil, divided
teaspoon ground cumin, or more to taste
teaspoon red pepper flakes
1 pinch coarse salt and ground black pepper to taste
2 tablespoons freshly squeezed lime juice
1 (14.5 ounce) can black beans, rinsed and drained
red onion, finely chopped
cup chopped fresh cilantro

Directions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.

Step 3

Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.

Step 4

Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

Nutrition Facts

Per Serving:

291.1 calories; protein 8.4g 17% DV; carbohydrates 42.2g 14% DV; fat 10.6g 16% DV; cholesterolmg; sodium 461.8mg 19% DV.

My Favorite Beet Salad

Prep: 30 mins Cook: 1 hr Total: 1 hr 30 mins Servings: 8 Yield: 8 servings

Ingredients

6 large beets, trimmed
cup extra virgin olive oil
1 pinch salt and ground black pepper to taste
1 (8 ounce) package baby spinach leaves
2 medium whole (2-3/5" dia) (blank)s tomatoes, cut into bite-sized pieces
2 medium (blank)s avocados - peeled, pitted, and cut into bite-sized pieces
red onion, chopped, or to taste
1 (4 ounce) container crumbled feta cheese
cup balsamic vinegar
cup extra-virgin olive oil
1 tablespoon Dijon mustard, or more to taste

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.

Step 3

Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.

Step 4

Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.

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