Vegetarian Salad Ideas

It’s National Vegetarian Week and the temperatures have been reaching over 26°c  or more  (73°F) here in the U.K. for last few days.So next week’s Viva Veg!  menu plan will have lots of vegetarian salad ideas from those recipes  I’m sharing below, along with new potatoes, Quorn slices/pieces, cress, sliced radishes, cooked beans, olives and goats cheese. Remember to put the salads into a fridge once you’ve served them so you can eat them the next day if anything is left over.I’m sharing 7 recipes and if the weather keeps up next week I’ll share more light meals ideal to eat in hot weather.

If you have some great vegetarian or vegan recipes that you liked to share please use the linky below to add any recipe, old or new from your blog or anywhere around the web.I’ll come by and see the recipes next week.

Courgette and Carrot with orange dressing

For the dressing

1 tbsp chopped fresh mint
60ml (1/4 cup) fresh orange juice from a large orange
1 tablespoon clear honey
60ml (1/4 cup) olive oil
2 tablespoons white wine vinegar
1/2 teaspoon grated orange peel
Seasoning

For the salad

2 courgettes, ends removed and grated
2 carrots,  ends removed and grated
2 Mandarin oranges (or any small oranges), peeled and segmented
2 tbsp Sunflower seeds

Place the  grated carrot and courgette, segmented small oranges in a large bowl.Gently mix together using clean hands. Mix together the dressing ingredients.Pour over the orange dressing and gently mix again.Sprinkle with sunflower seeds.Leave in a fridge for at 4 hours before serving.

Bean sprouts with soy and sesame dressing

For the dressing

1  garlic clove, peeled crushed
1/4 in ginger, peeled and grated
6 tbsp soy sauce
1 tablespoon rice wine vinegar
1 tablespoon light brown  sugar
1 tablespoon sesame oil
60ml (1/4 cup)  peanut oil
Pinch chilli flakes
2 tablespoons mayonnaise
Seasoning

For the salad

1 packet of bean sprouts
1 large carrot, cut into thin match sticks
1/2 bunch spring onions (scallions), roots removed and thinly sliced
1/2 punnet of mushrooms, sliced
1 large orange, peel and cut into round slices

Take a large  bowl and place all salad ingredients in it and give it a quick mix..Put all the dressing ingredients into a food processor and pulse until all the ingredients come together.Pour the dressing over the salad, giving it a good mix.Leave in a fridge for at least 4 hours before serving.

Marie rose pasta

For the sauce

2 tbsps mayonnaise
2 tbsps tomato sauce
A squeeze of fresh lemon juice
A tbsp of Worcestershire sauce
1/2 tsp Tabasco sauce
Seasoning

For the salad

1/2 packet of pasta bows, cooked as instructions on packet
1/2 green pepper (bell pepper), deseeded and diced
1/2 red pepper (bell pepper), deseeded and diced
1/2 bunch of spring onions (scallions), roots removed and chopped thinly
200g cooked sweetcorn kernels
1/2 punnet of mushrooms, washed and sliced

Whisk all the marie rose sauce ingredients.Set aside.In a large bowl place the cooled pasta and the rest of the salad ingredients into a large bowl and mix well.Pour over the Marie Rose sauce and mix well.Leave in a fridge for 4 hours before serving.

Curried mayonnaise rice salad

For the dressing

120ml olive oil
2 tbsp white wine vinegar
1/2 tsp English mustard powder
1 tbsp of curry powder
1 tbsp of mayonnaise
Seasoning

For the salad

1/4 packet of brown rice, cooked according to packet instructions
1 /2 red pepper (bell pepper), deseeded and diced
1/2 green pepper (bell pepper), deseeded and diced
A couple of handfuls of sultanas (golden raisins)
A couple of handfuls of cooked sweetcorn
1/2 bunch of spring onions (scallions)
1 apple diced

Place all the dressing ingredients into a food processor and pulse until mixed.Mix all the salad ingredients once the rice and sweetcorn have cooled.Pour over the dressing and  mix well.Leave in a fridge for 4 hours before serving.

Broccoli with blue cheese dressing

120ml of mayonnaise
60ml natural yoghurt
2 cloves of garlic, crushed
100g of blue cheese
100g cheddar cheese
Seasoning
1 head of broccoli, cut into florets

Put all the dressing ingredients into a food processor.Pulse until they ingredients come together.Wash the broccoli after cutting into florets.Pour over the blue cheese dressing and mix well.Leave in the fridge for 4 hours before serving.

Alternately you can use cauliflower instead of broccoli and sprinkle with toasted almonds.

Beetroot in an orange and mint dressing 

1 tbsp chopped fresh mint
60ml (1/4 cup) fresh orange juice from a large orange
1 tablespoon clear honey
60ml (1/4 cup) olive oil
2 tablespoons white wine vinegar
1/2 teaspoon grated orange peel
Seasoning
1 packet vacuum packed beetroot (beets)

Chop the beetroot into small cubes.Mix the dressing ingredients and pour over the beetroot.Leave in a fridge for 4 hours.

Red cabbage slaw

1/2 large red cabbage, thinly sliced
2 carrots, grated
1 onion, sliced
1 green apple, cored and thinly sliced
120ml mayonnaise
Juice of 1 lemon
40ml yoghurt
1 tbsp chopped parsley
Seasoning

Use a food processor to sliced the red cabbage and onion and grate the carrot. Place in a large bowl all the ingredient into a bowl and  add the apples.Mix the yoghurt, mayonnaise and lemon together.Pour the dressing over the salad.Leave in a fridge for 4 hours before serving.

I hope you enjoy making these vegetarian salad ideas, I found these on my blog travels.Pineapple, cuccumber and sweetcorn salsa, naan tandoori pizza, courgette and aubergine pancake lasagne and Mediterranean vegetables and rice with grilled halloumi .

Adding this to Carolin’s Summer Food Link up

26. May 2012 by Aly Hodge
Categories: VEGETARIAN | Tags: national vegetarian week 2012, salad ideas, vegetarian | 5 comments