Hearty Vegetable Italian Salad Recipe by cookpad.japan
 cookpad.japan @cookpad_jp This salad is so classic, I don't know how this recipe came to be. I've been making it for ages. Use good quality olive oil. Modify the recipe to your choice of vegetables. (Vegetables such as eggplants are not suitable since they would stain the other vegetables.) Depending on your mood, top them with capers, olives, or cherry tomatoes, (use as-is) if you have them at hand. Recipe by Arsinda This salad is so classic, I don't know how this recipe came to be. I've been making it for ages. Use good quality olive oil. Modify the recipe to your choice of vegetables. (Vegetables such as eggplants are not suitable since they would stain the other vegetables.) Depending on your mood, top them with capers, olives, or cherry tomatoes, (use as-is) if you have them at hand. Recipe by Arsinda Hearty Vegetable Italian Salad Share its first Cooksnap! This salad is so classic, I don't know how this recipe came to be. I've been making it for ages. Use good quality olive oil. Modify the recipe to your choice of vegetables. (Vegetables such as eggplants are not suitable since they would stain the other vegetables.) Depending on your mood, top them with capers, olives, or cherry tomatoes, (use as-is) if you have them at hand. Recipe by Arsinda This salad is so classic, I don't know how this recipe came to be. I've been making it for ages. Use good quality olive oil. Modify the recipe to your choice of vegetables. (Vegetables such as eggplants are not suitable since they would stain the other vegetables.) Depending on your mood, top them with capers, olives, or cherry tomatoes, (use as-is) if you have them at hand. Recipe by Arsinda Ingredients 2 servings 1 Potato 1 Carrot 1 for garnish Broccoli 1 for garnish Green beans 1/2 Zucchini 1 Olive oil (good quality olive oil) 1 Salt 1 Oregano 1 Potato 1 Carrot 1 for garnish Broccoli 1 for garnish Green beans 1/2 Zucchini 1 Olive oil (good quality olive oil) 1 Salt 1 Oregano Cooking Instructions 1 Cut boiled vegetables into bite sizes (the larger the better), then add the olive oil and oregano. Add salt to taste. 2 Boil each vegetable as a whole in separate batches, and then cut them. This way, the colors are more vibrant, and you can prevent the enzyme in the carrots from breaking down other essential vitamins. 1 Cut boiled vegetables into bite sizes (the larger the better), then add the olive oil and oregano. Add salt to taste. 1 Cut boiled vegetables into bite sizes (the larger the better), then add the olive oil and oregano. Add salt to taste. 2 Boil each vegetable as a whole in separate batches, and then cut them. This way, the colors are more vibrant, and you can prevent the enzyme in the carrots from breaking down other essential vitamins. 2 Boil each vegetable as a whole in separate batches, and then cut them. This way, the colors are more vibrant, and you can prevent the enzyme in the carrots from breaking down other essential vitamins. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on March 24, 2014 13:13 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Summer Vegetable Salad Summer Vegetable Salad I wanted to create a well flavored salad that would work as a drinking appetizer or with rice. Step 5: Don't move the eggplant or shishito peppers too much. Just cook then patiently on both sides. They are 'pan fried' rather than 'stir fried'. Don't slice the eggplant too thinly. They'll be juicier if you slice them thickly. For 3 to 4 servings. Recipe by Poron526 cookpad.japan (Vegan) Italian Pasta Salad (Vegan) Italian Pasta Salad I like to make this as a side dish or appetizer for holiday & celebratory parties. It also for sure works with a good barbecue menu as well! 😏👌🤤 A great non-dairy alternative option to the traditional creamy macaroni salad that you usually see at those kinds of functions.😎 My Grandmother & Stepfather made this often when I was growing up. Traditionally this dish is made with cheeses & meats. Our family often uses cubes or crumbles of cheddar or colby-jack cheese (as well as parmesan, monterey jack, mozzarella, or any cheese you like or have around!👏) & pieces of ham, salami, or pepperoni.🤷🏻‍♀️ But this can quickly be made vegan by leaving those out! 😉👍👍 A very simple recipe that is easy, & adaptable! Enjoy! 👏😎 Chef Mommy Nessa Roasted Vegetable Salad Roasted Vegetable Salad I had lots of leftover veggies from Christmas so I decided to see what t could makeo out of them. Some were already cooked and some I roasted and cooled to add. Came out very tasty. You can use any combination of ingredients. Have fun! tamiller1954 Grilled Vegetable Salad Grilled Vegetable Salad We needed a side to go with a "surf n turf" BBQ dinner, so I adapted this from a Mediterranean Diet article. The picture here is not the finished dish, but the veggies diced up pre grilling. I didn't see the need to give specific measures for the vegetable portions, since you can add or subtract veggies as you like. Jeff Lynch Easy Roasted Vegetable Salad Easy Roasted Vegetable Salad The sweet of the roasted veg with the tang from the vinegar, and the freshness of the cilantro makes a delicious accompaniment to all kinds of grilled goods, with pasta, or just for snacking. (Super yummy sprinkled with a little crumbled Feta!) This recipe makes 2 to 3 side servings and is easily doubled. P.S. If you're one of those cilantro haters, basil also works! x Summer Vegetable Salad Summer Vegetable Salad I wanted to create a well flavored salad that would work as a drinking appetizer or with rice. Step 5: Don't move the eggplant or shishito peppers too much. Just cook then patiently on both sides. They are 'pan fried' rather than 'stir fried'. Don't slice the eggplant too thinly. They'll be juicier if you slice them thickly. For 3 to 4 servings. Recipe by Poron526 cookpad.japan Summer Vegetable Salad Summer Vegetable Salad I wanted to create a well flavored salad that would work as a drinking appetizer or with rice. Step 5: Don't move the eggplant or shishito peppers too much. Just cook then patiently on both sides. They are 'pan fried' rather than 'stir fried'. Don't slice the eggplant too thinly. They'll be juicier if you slice them thickly. For 3 to 4 servings. Recipe by Poron526 cookpad.japan (Vegan) Italian Pasta Salad (Vegan) Italian Pasta Salad I like to make this as a side dish or appetizer for holiday & celebratory parties. It also for sure works with a good barbecue menu as well! 😏👌🤤 A great non-dairy alternative option to the traditional creamy macaroni salad that you usually see at those kinds of functions.😎 My Grandmother & Stepfather made this often when I was growing up. Traditionally this dish is made with cheeses & meats. Our family often uses cubes or crumbles of cheddar or colby-jack cheese (as well as parmesan, monterey jack, mozzarella, or any cheese you like or have around!👏) & pieces of ham, salami, or pepperoni.🤷🏻‍♀️ But this can quickly be made vegan by leaving those out! 😉👍👍 A very simple recipe that is easy, & adaptable! Enjoy! 👏😎 Chef Mommy Nessa (Vegan) Italian Pasta Salad (Vegan) Italian Pasta Salad I like to make this as a side dish or appetizer for holiday & celebratory parties. It also for sure works with a good barbecue menu as well! 😏👌🤤 A great non-dairy alternative option to the traditional creamy macaroni salad that you usually see at those kinds of functions.😎 My Grandmother & Stepfather made this often when I was growing up. Traditionally this dish is made with cheeses & meats. Our family often uses cubes or crumbles of cheddar or colby-jack cheese (as well as parmesan, monterey jack, mozzarella, or any cheese you like or have around!👏) & pieces of ham, salami, or pepperoni.🤷🏻‍♀️ But this can quickly be made vegan by leaving those out! 😉👍👍 A very simple recipe that is easy, & adaptable! Enjoy! 👏😎 Chef Mommy Nessa Roasted Vegetable Salad Roasted Vegetable Salad I had lots of leftover veggies from Christmas so I decided to see what t could makeo out of them. Some were already cooked and some I roasted and cooled to add. Came out very tasty. You can use any combination of ingredients. Have fun! tamiller1954 Roasted Vegetable Salad Roasted Vegetable Salad I had lots of leftover veggies from Christmas so I decided to see what t could makeo out of them. Some were already cooked and some I roasted and cooled to add. Came out very tasty. You can use any combination of ingredients. Have fun! tamiller1954 Grilled Vegetable Salad Grilled Vegetable Salad We needed a side to go with a "surf n turf" BBQ dinner, so I adapted this from a Mediterranean Diet article. The picture here is not the finished dish, but the veggies diced up pre grilling. I didn't see the need to give specific measures for the vegetable portions, since you can add or subtract veggies as you like. Jeff Lynch Grilled Vegetable Salad Grilled Vegetable Salad We needed a side to go with a "surf n turf" BBQ dinner, so I adapted this from a Mediterranean Diet article. The picture here is not the finished dish, but the veggies diced up pre grilling. I didn't see the need to give specific measures for the vegetable portions, since you can add or subtract veggies as you like. Jeff Lynch Easy Roasted Vegetable Salad Easy Roasted Vegetable Salad The sweet of the roasted veg with the tang from the vinegar, and the freshness of the cilantro makes a delicious accompaniment to all kinds of grilled goods, with pasta, or just for snacking. (Super yummy sprinkled with a little crumbled Feta!) This recipe makes 2 to 3 side servings and is easily doubled. P.S. If you're one of those cilantro haters, basil also works! x Easy Roasted Vegetable Salad Easy Roasted Vegetable Salad The sweet of the roasted veg with the tang from the vinegar, and the freshness of the cilantro makes a delicious accompaniment to all kinds of grilled goods, with pasta, or just for snacking. (Super yummy sprinkled with a little crumbled Feta!) This recipe makes 2 to 3 side servings and is easily doubled. P.S. 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