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Carrot Salad with Orange, Green Olives, and Green Onions

Carrot Salad with Orange, Green Olives, and Green Onions

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  • 3 pounds carrots, peeled, cut on diagonal into 1/4-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon grated orange peel
  • 1 tablespoon ground coriander
  • Drizzle of honey (optional)
  • 1 cup drained chopped pitted brine-cured green olives
  • 1 cup chopped green onions
  • Fresh Italian parsley sprigs

Recipe Preparation

  • Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes. Drain well.

  • Whisk oil, lemon juice, orange peel, and coriander in large bowl to blend. Add hot carrots and toss to coat. Cool, tossing occasionally. Season with salt and pepper. Drizzle with honey, if desired. Stir in olives and green onions. Cover and refrigerate at least 3 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

  • Stir salad to redistribute dressing. Garnish edges of platter with orange slices and parsley. Mound carrots in center.

Recipe by Jeanne Thiel Kelley,Reviews Section

How To Cook Egg Salad With Carrots, Green Onions And Mayonnaise - Recipe

Learn how to cook "Egg salad with carrot, green onion and mayonnaise". Delicious recipe.

  • 4 eggs
  • 1/2 red pepper (sweet)
  • 1 medium carrot
  • 3 fresh onion feathers
  • 2 tablespoons mayonnaise and cream (sourdough)
  • 1 tablespoon capers
  • freshly ground black pepper
  • left

Boil the eggs for 6 minutes. Then transfer them to a bowl of cold water and peel them when cool.

Cut them into small cubes, sweet pepper in the same way, finely chop the green onions, grate the carrots coarsely.

Rinse the capers to remove the salt from them, cut them.

Put the planed carrots in the salad bowl, add the remaining vegetables and capers. Season with cream and mayonnaise, mix thoroughly.

Finally, pour the egg cubes into the salad, season again and stir.

  • The most delicious egg salad
  • New Year's jelly salad
  • Healthy egg salad
  • Salad with quail eggs and olives

This is not entire article. It continues .

Cucumber, Carrot, And Red Onion Salad recipes

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Macaroni and Olive Salad

I love pasta salads, even if they aren't all that photogenic. Though this one is loaded with veggies for crunch, the central feature of this pasta salad is olives - both black and green.

I've already included pimentos as an add-in with this pasta salad, even though I use a stuffed olive, or use your own favorite pitted green olives. I've actually even used olive salad before in place of green olives, when I've had some leftover from making Muffuletta Sandwiches, and it is an excellent, tangy addition, but if you prefer black olives over green, it's still a great pasta salad with black alone.

Macaroni and Olive Salad


  • 2 cups dry elbow macaroni
  • Extra virgin olive oil
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tablespoons pickle relish
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), optional
  • 1 teaspoon chopped fresh basil
  • Juice of half a lemon, optional
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/2 cup Vidalia or other sweet onion, chopped
  • 1/4 cup chopped celery
  • 2 large green onions, sliced
  • 1 (2 ounce) jar chopped pimentos, drained
  • 1 (15 ounce) can pitted black olives, drained and halved or sliced
  • 1/2 cup of sliced or halved pitted green olives
  • Pickle juice


  1. Bring a large pot of water to a boil and generously salt. Add the macaroni and cook according to package directions drain, rinse and drizzle lightly with olive oil. Transfer to a large bowl.
  2. In a small bowl blend together the mayonnaise, sour cream, milk, pickle relish, dry mustard, Cajun seasoning, basil, lemon juice and salt and pepper set aside.
  3. Add the onion, celery, green onion and pimentos to the pasta and mix in.
  4. Stir in the mayonnaise blend and mix well add olives and pickle juice toss lightly, just to mix.
  5. Taste and adjust salt and pepper as needed, toss, cover and refrigerate overnight, or up to 24 hours before serving, if possible, stirring occasionally.
  6. Let come to room temperature before serving.


As always with pasta salads, veggie measurements and add-ins are estimates use more or less to your liking. I used sweet pickle cubes, Coleman's spicy dry mustard and dried basil, though use fresh if you have it. Green olives have a distinctly different taste from black olives, so if you're not a fan of the green ones, just eliminate them and add in extra black olives. Feel free to also substitute your favorite short cut pasta for the elbow macaroni - rotini would work nicely here.

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The Circus Gardener's Kitchen

The human race first began growing crops around twelve thousand years ago and has been farming ever since.

For the last 70 years – a mere 0.005% of the overall timespan – our farmers have been using manufactured pesticides. During this latter time period we have also witnessed a perilous decline in our bee population. This is not a coincidence.

The European Union is currently half way through a three-year temporary ban on the sale of neonicotinoids (although, outrageously, five EU countries – Germany, Finland, Romania, Latvia and Estonia – have undermined the ban by granting “exemptions” for their farmers to continue to use neonicotinoids on certain crops).

The reason for the EU ban was a growing body of evidence that neonicotinoids, a key component of many pesticides, are playing a significant role in the sudden and drastic loss of bees and bee colonies.

The three companies most affected by the ban are the global chemical giants Bayer, Syngenta and Monsanto (although Monsanto does not manufacture neonicotinoid pesticides it does coat its genetically modified “Roundup Ready” seeds with neonicotinoids).

Rather than respond to the growing concerns about neonicotinoids by reviewing the composition of their products, all three companies have instead set upon a “charm offensive” designed to present themselves, and their products, as “bee friendly”

Bayer and Syngenta, for example, have donated funds to the British Bee Keepers Association. To its shame, the British Bee Keepers Association not only accepted their donations but has since emasculated itself further by endorsing several of the companies’ pesticide products as “bee friendly”.

In 2011, Monsanto bought out Beelogics, a research organisation which had been looking into the causes of bee decline – a good way to ensure Beeologics research remains directed away from Monsanto’s own activities, as well as to bolster the company’s new “bee friendly” facade

Last year, Bayer launched a tour of US university agricultural schools called “Bee Care”, the purpose of the tour, apparently, was to further understanding of the important role honey bees play in our food supply”.

Bayer has also published a children’s book called “Toby and the Bees” in which little Toby is told that although bees are “getting sick” it’s a problem caused by mites, and a “special medicine” will make the bees healthy again. Strangely, there is no mention at all of neonicotinoids in the book.

These kinds of tactics by the big three conglomerates are reminiscent of the tactics used for years by tobacco manufacturers – sponsoring sporting events, funding “independent” research, and the like – to divert attention from the harm their products cause.

The next challenge for our dwindling bee population will come at the end of the temporary EU ban on neonicotinoids, when European politicians will doubtless find themselves under enormous pressure from these extremely powerful vested interests not to renew the neonicotinoid ban.

I start to develop a craving for salad if I haven’t had one for a few days, even throughout the cold months of winter. This recipe is for a vibrant seasonal salad using radicchio, a variety of chicory, which I grow each year on my allotment plot, the Circus Garden. As it grows, the radicchio plant starts off predominantly green, developing its beautiful and distinctive red and white colouring much later, as the weather gets colder.

Originating from Sicily, and thought to be the result of local climactic conditions, blood oranges are another delightful seasonal treat. They are also very healthy, being higher in antioxidants than regular oranges.

Of the various ingredients in this salad, olives are largely wind pollinated, but blood oranges, radicchio, carrots and onions are just some of the many varieties of fruits and vegetables that depend on insect pollination and which could therefore vanish from our tables forever if the world lost its bees.

Radicchio, carrot and blood orange salad


1 small head of raddichio (use chicory if not available)
2 blood oranges
1/2 beetroot, thinly sliced (I used chioggia, which has an attractive red and white “candy stripe” appearance, but any other variety is fine)
2 carrots
16 black olives (stone in, as they have a vastly superior flavour)
1/2 red onion, sliced thinly
1 tbsp pistachio kernels

75 g extra virgin olive oil
1 clove garlic, very finely chopped
juice of half a lemon
1 tbsp fresh mint leaves, finely chopped
1 tbsp fresh parsley finely chopped
1 tbsp water

1. “Dry fry” (i.e. without oil) the pistachio kernels for 60 seconds in a hot frying pan over a high heat, shaking the pan to ensure even contact with the heat. Remove the pistachios from the heat, tip onto a clean plate and leave to cool. Crush.

2. Next, make the dressing. In a bowl combine the olive oil with the lemon juice and water and whisk until it becomes emulsified. Add the garlic and chopped herbs and whisk again to combine. Set to one side while you prepare the salad.

2. Peel the carrots and either slice them into fine strips with a sharp knife (or, for a more interesting effect, use a spiraliser – see photograph above). Remove the stones from the olives.

2. Use a sharp knife to peel the skin from the oranges, making sure there is no bitter white pith left. Use the knife to slice between the membranes of each segment. This will release the orange flesh from the segment. Place the segments to one side.

3. Finally, use your hands to roughly tear the raddichio leaves.

4. To assemble the salad, scatter the torn raddichio leaves across each plate. Scatter the beetroot slices on top of this, followed by the carrot, red onion, blood orange segments, olives and finally the crushed pistachios.

Copper Penny Carrot Salad

A copper penny carrot salad recipe made with fresh cooked carrot, onion and green peppers and coated with a tangy tomato sauce flavored with mustard, vinegar and Worcestershire. Serve for brunch or dinner.

This is a tasty and colorful cold salad you can serve for lunch or dinner. This side dish will brighten up your meal and provide a savory component to other items you are serving.

The reason it is called a copper penny salad is because of the tomato soup in the recipe. It is also referred to as copper pennies. It turns the bright orange carrots a darker orange-copper color. The green pepper and onion also add a nice contrast.

*This post may have affiliate links, which means I may receive a small commission if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site!

You get a savory nice tang from the mustard, vinegar, and Worcestershire sauce and it marinates into the cooked carrots quite well.

If you grow carrots in your garden, this is a fun recipe to try. Fresh produce tends to be a bit sweeter than commercially processed foods.

This copper penny carrot salad makes a nice size batch and keeps well. It will also travel well and can be taken along as a picnic food or potluck.

Plan on making this recipe a day ahead in order to allow the flavors to marinate.

Vegetarian Antipasto Salad with Pepperoni-Spiced Roasted Carrots

With everything going on, I’ve tried to commit to only getting groceries once a week (which is a big change from the almost daily trips I was doing only a few weeks ago). Because of this, I found myself running out of fresh vegetables towards the end of last week and turned to the many tangy jarred bottles I had hiding in my fridge. I was pleased to find not only a half jar of roasted red peppers but also green olives (my fav!), pickled banana bell peppers, and artichoke hearts. Thus, this Vegetarian Antipasto Salad was born. Not only was I able to add a ton of flavor to my salad with these jarred gems but it also helped clean out my fridge and pantry.

I’ve also been on a major iceberg lettuce kick lately and I know that is not. cool. at. all. but hear me out! It started when romaine kept getting removed from shelves because of the E. Coli outbreaks and Wyatt grabbed a head of iceberg thinking it’d be a fine substitute. At first I was totally weirded out (‘Ew! Iceberg?! What is this – the 90’s?’) but then we washed it and diced it and threw it into our salad and it was so so refreshing! And yes – a little bit nostalgic but in a good way – like the salad you remember eating at your favorite pizza joint growing up. So yeah – all of this is to say you should give it a chance but if you still aren’t convinced then romaine or butter lettuce would be fine here too (I guess… wink wink).

I mentioned it a few posts back but I’ve been binging Rachael Ray shows lately and saw her make some vegetarian pepperoni out of zucchini recently. It’s what gave me the idea to try developing a carrot coin version since I thought the fennel spice blend would compliment sweet carrots beautifully (my hunch was correct!). Although I’m able to give lots of substitute suggestions below, the one thing I don’t think there is a good substitute for in this recipe are the fennel seeds so hopefully you have some hiding in your pantry. If not, feel free to still roast the carrot coins with the other ingredients but know they might not necessarily taste ‘Italian cured meat-ish’ (meat-ish is def not a word but I think it works here, yeah? ha).

Here is a list of substitute suggestions for this Vegetarian Antipasto Salad recipe in case you don’t have certain ingredients on hand:

Iceberg Lettuce – Any leafy green you enjoy in your salad will work here such as romaine lettuce, red leaf lettuce, or butter lettuce.

Feta cheese – The feta in this recipe adds salt so feel free to swap with any salty cheese you have on hand such as shredded Parmesan or Manchego.

Cherry Tomatoes – Any type of tomato will work here but just make sure to cut up larger tomatoes into bite size pieces and be prepared for some varieties of tomatoes to be a bit watery.

Red Onions – You could also pickle a white onion or skip the pickling and finish the salad with chives or green onions.

Green Olives, Pickled Banana Bell Pepper rings, Marinated Artichoke Hearts, Roasted Red Peppers – All of these could be swapped out with black olives or capers if you have them on hand. If you have some of these ingredients but not others, feel free to just use more of the ones you do have on hand.

Carrots – You could slice zucchini or summer squash to season and roast in the same way as these carrot rounds.

Carrot Recipes

Todd Coleman

Crisp, earthy carrots aren’t just for Bugs Bunny. This versatile vegetable is one of our favorites. We like to eat them plucked straight from the garden, but they are at home in a variety of dishes in both starring and supporting roles. From stir-fries and salads to cocktails and cakes, we’ve rounded up our favorite carrot recipes.

Roasting carrots is a wonderful way to bring out their natural sweetness. Try serving roasted carrots with creamy burrata and a walnut pesto made with the green carrot tops. To make a sweet, complex salad, top roasted multicolored carrots with crunchy pistachios and a fig vinaigrette.

To up the sweetness of carrots even more, we pair them with rich maple syrup. You can boil your carrots before glazing them with maple syrup, but braising them in butter before glazing will bring out even more sweetness. In our rich carrots vichy, the sweetness is balanced by fresh chiles.

It’s no secret that carrot belongs in cake. It’s a great way to add moisture to a batter. To make our carrot cakes even softer, we like to use crushed pineapple as well. Raisins and walnuts both make good additions, while a velvety cream cheese frosting is vital (a little coconut on the outside won’t hurt, either).

Find all of these recipes and more in our collection of our favorite carrot recipes.

Carrot and Pistachio Salad

Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in a simple salad from Eli and Max Sussman’s Classic Recipes for Modern People (Olive Press, 2015). Get the recipe for Carrot and Pistachio Salad »

Spicy Thai-Style Zucchini Carrot Salad

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Barigoule of Spring Vegetables

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Prawns with Edamame Slaw and Carrot Miso Sauce

Carrot juice and white miso make a sweet umami dressing for jumbo prawns and a spicy slaw of radish and edamame in this recipe adapted from chef Ryan Edwards of Appellation restaurant in Barossa, Australia. Get the recipe for Prawns with Edamame Slaw and Carrot Miso Sauce »

Don’t waste your carrot tops

Roasted Carrot Salad with Burrata

Israeli Cous Cous with Ras el Hanout, Fennel and Carrot

Ras el hanout, the North African spice blend, along with fresh orange zest and juice, mint, and cilantro, give Israeli cous cous a fresh feel and flavor in this simple weeknight meal. Get the recipe for Israeli Cous Cous with Ras el Hanout, Fennel and Carrot »

Cauliflower, Cabbage, and Carrot Achaar (Malaysian-Style Pickle)

This Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Get the recipe for Cauliflower, Cabbage, and Carrot Achaar (Malaysian-Style Pickle) »

French Lentil Salad with Blue Cheese

A neutral base of lentil salad lets the pleasant sharpness of the Bleu d’Auvergne cheese, which is aged in sweet wine at La Fromagerie du Comtat, take center stage in this salad. Get the recipe for French Lentil Salad with Blue Cheese »

Red Roast Chicken with Lemon and Garlic

Red Roast Chicken with Lemon and Garlic


Korean kimbap is similar to Japanese sushi, but typically uses cooked or pickled ingredients. In this version, bulgogi (marinated beef) is paired with vegetables and egg. Get the recipe for Kimbap »

Sweet and Sour Vegetables with Poached Egg

Ginger, lemongrass, and maple vinegar add a warm base note to this dish, which is packed with root vegetables, and topped with a crisp greens and a poached egg.

Spaghettini with Carrots, Olives, and Red Endive

Carrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin’s Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »

Carrot-Ginger Dressing

This vibrantly orange dressing was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger.

Vegetables Pickled in Kelp Vinegar

Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking it has the remarkable effect of accentuating the flavors of anything cooked in it. Here, it adds depth to a pickle brine from award-winning cookbook author Hiroko Shimbo. We use radishes, but any sturdy vegetables, such as peppers, cauliflower, or onions, will do. Get the recipe for Vegetables Pickled in Kelp Vinegar »

Braised Oxtail with Butter Beans

Oxtail, a tough cut of meat, becomes meltingly tender when braised in this traditional Jamaican dish, served with Coconut Rice and Red Beans, which soak up all the flavorful pan juices. Get the recipe for Braised Oxtail with Butter Beans »

Curried Chicken

Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés. Get the recipe for Curried Chicken » Cookbook author Madhur Jaffrey describes sambar as “a split-pea stew which is varied daily with the addition of, say, caramelized shallots or tomatoes or okra or aubergine (eggplant) poached in tamarind juice.” What we discovered in our test kitchen is that any combination of vegetables, such as yams, zucchini, or eggplant, can be added to this aromatic south Indian stew. Get the recipe for South Indian Vegetable Stew (Sambar) »

Chickpea and Pasta Soup

This soup is a meal in and of itself, full of lots of vegetables, chickpeas, and pasta.

Philippine Noodle Stir-Fry (Pancit Bihon)

“Eating this dish makes me feel like I’m at home. It’s my mom’s specialty, and I remember helping her prep this as a child. It is served at every party [my family throws] and is eaten on its own for merianda, the Filipino equivalent of British Tea.” – Leah Cohen of Pig & Khao Get the recipe for Philippine Noodle Stir-Fry (Pancit Bihon) »

Root Vegetable Stew (Tzimmes)

Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.

Lamb Navarin

This French lamb stew is packed with onions, peas, and root vegetables.

Javanese Cucumber and Carrot Pickle (Acar Timun)

This relish is an easy-to-make version of Indonesian pickle. Get the recipe for Javanese Cucumber and Carrot Pickle (Acar Timun) »

Spiced Carrot Layer Cake

Orange juice and zest, cinnamon, and ginger add verve and depth to this sumptuous cake. Get the recipe for Spiced Carrot Layer Cake »

Classic Carrot Cake

This version of the cake is a potluck and bake sale favorite the addition of crushed pineapple helps to keep it sweet and moist. Get the recipe for Classic Carrot Cake »

Roasted Carrot and White Bean Dip

Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannelini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips. Shredded carrots turn soft and sweet in this cardamom-spiced rice pudding.

Chicken and Root Vegetable Soup (Sancocho)

This Puerto Rican chicken soup is hearty with starchy vegetables.

Walnut Carrot Cake with Coconut Cream Cheese Frosting

Surprisingly airy and light, this cake could have been a soufflé in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple. Get the recipe for Walnut Carrot Cake with Coconut Cream Cheese Frosting » Puréed Carrots with Orange and Ginger

Glazed Trout with Carrot Purée and Spätzle

Grilled trout is lacquered in a glaze that is fragrant with fennel and thyme in this adaptation of a recipe from the Grey Plume in Omaha.

Crispy Duck Breasts with Glazed Carrots

Test kitchen director Farideh Sadeghin learned the technique for this wonderfully crisp duck with soy glaze while working in the kitchen at Huka Lodge in Taupo, New Zealand. Get the recipe for Crispy Duck Breasts with Glazed Carrots »

Cumin-Roasted Carrots and Parsnips

Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables. Get the recipe for Cumin-Roasted Carrots and Parsnips»

Carrots Vichy

In Acheson’s update on the French classic, he replaces sugar with maple syrup, subs in fresh herbs for dried ones, and adds chile for some heat. He also likes to stir the chopped carrot tops in at the end of cooking for added flavor.

Carrots 43 Martini

Lively and floral, this cocktail uses all fresh ingredients so it feels like you’re getting your vitamins in while enjoying a nice drink. Get the recipe for Carrots 43 Martini » Chef Charlie Parker of Haven restaurant in Oakland pairs glazed carrots with oranges and cumin-laced hazelnut crumbs.

Punjabi-Style Carrot Pudding (Gajar ka Halwa)

Studded with chopped nuts and flavored with aromatic cardamom and rose water, this sweet Indian pudding is made from a blend of nutty ghee, milk, cream, sugar, and grated carrot. It’s equally good served either hot or cold. Get the recipe for Punjabi-Style Carrot Pudding (Gajar ka Halwa) »

Dashi-Braised Chicken with Root Vegetables

Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking it has the remarkable effect of accentuating the flavors of anything cooked in it. At the Los Angeles restaurant n/naka, chef Niki Nakayama uses it to braise chicken thighs and root vegetables for a hearty, comforting dish. Get the recipe for Dashi-Braised Chicken with Root Vegetables »

The Alpine Rabbit

Fresh carrot juice, bourbon, and a sweet, slightly bitter walnut liqueur combine in this drinkable twist on carrot cake.

Banh Mi

Sesame Noodles

A garnish of chopped peanuts and slivered cucumber and carrot add crunch to the silky, savory Chinese-American noodle dish. Get the recipe for Sesame Noodles »

Chicken Pot Pie

Classic, comforting pot pie gets an elegant boost with the addition of shaved black truffles.

Quinoa with lemon tahini dressing

This vibrant, multicoloured salad is packed with plenty of slow-burning ingredients to keep you going. The dressing is sharp and punchy and can liven up any mixed salad.

100g quinoa
1 tsp turmeric
100g chickpeas, cooked and drained
100g haricot beans, cooked and drained
2 tbsp pitted green olives, sliced
1 tsp sumac
1 red pepper, finely diced
2 tbsp parsley, chopped
3 spring onions, sliced
2 celery sticks, finely diced
1 carrot, shredded or coarsely grated
1 green chilli, deseeded and sliced
Salt and black pepper

For the dressing
1 tbsp sweet chilli sauce
1 tsp Dijon mustard
25ml extra virgin olive oil
1 tbsp tahini paste
A pinch of caster sugar
Salt and black pepper
1 garlic clove, crushed
Juice of ½ lemon

1 Fill a large pan with water and season with salt, bring the water to a rapid boil and add the quinoa and turmeric. Stir the quinoa regularly and ensure the water boils rapidly throughout the cooking process. Cook the quinoa like pasta until al dente. Drain with a sieve, refresh under cold running water, drain again.

2 Measure the ingredients for the dressing into a jug or blender and blend until smooth. Taste and adjust the seasoning if needed.

3 Mix the cooled and drained quinoa with the rest of the ingredients and add some of the dressing to taste. Serve the remainder on the side so that guests can add more if they wish. You can keep leftover dressing refrigerated for up to five days.

Poultry and Meat

Sautéed Chicken Cutlets with Romesco Sauce
Sautéed Chicken Cutlets with Sun-Dried Tomato Sauce
Sautéed Chicken Cutlets with Olive-Orange Sauce
Sautéed Chicken Breasts with Cherry Tomatoes, Zucchini, and Yellow Squash
Pan-Seared Chicken Breasts with Chickpea Salad
Chicken in Turkish Walnut Sauce
Spanish-Style Braised Chicken and Almonds
Braised Chicken with Mushrooms and Tomatoes
Roasted Chicken Thighs with Moroccan Pistachio and Currant Sauce
Roasted Chicken Thighs with Fennel, Olive, and Orange Sauce
Za&rsquoatar-Rubbed Butterflied Chicken
Grilled Chicken alla Diavola
Grilled Chicken Kebabs with Tomato-Feta Salad
Grilled Chicken Souvlaki
Chicken Bouillabaisse
Chicken Tagine with Chickpeas and Apricots
Pomegranate-Glazed Roasted Quail
Pomegranate Molasses

Grilled Beef Kebabs with Lemon and Rosemary Marinade
Grilled Beef Kebabs with North African Marinade
Flank Steak Peperonata
Grilled Flank Steak with Grilled Vegetables and
Salsa Verde
Italian Salsa Verde
Braised Oxtails with White Beans, Tomatoes, and Aleppo Pepper
Pomegranate-Braised Beef Short Ribs with Prunes and Sesame (preview recipe online)

Grilled Spiced Pork Skewers with Onion and Caper Relish
Greek-Style Braised Pork with Leeks
Spice-Rubbed Pork Tenderloin with Fennel, Tomatoes, Artichokes, and Olives
Braised Greek Sausages with Peppers
Sausage and White Beans with Mustard Greens

Lamb Meatballs with Leeks and Yogurt Sauce
Grilled Lamb Kofte
Grilled Greek-Style Lamb Pita Sandwiches
Grilled Lamb Shish Kebabs
Grilled Marinated Lamb Shoulder Chops with Asparagus
Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
Roast Butterflied Leg of Lamb with Coriander, Rosemary, and Red Pepper
Roast Butterflied Leg of Lamb with Coriander, Fennel, and Black Pepper
Braised Lamb Shoulder Chops with Tomatoes and Red Wine
Braised Lamb Shoulder Chops with Figs and North African Spices
Braised Lamb Shanks with Bell Peppers and Harissa
Lamb Tagine with Olives and Lemon

Green Zhoug
Ras el Hanout
Herbes de Provence

Ratatouille with Poached Eggs
Potato, Swiss Chard, and Lamb Hash with Poached Eggs
Fried Eggs with Potato and Parmesan Pancake
Israeli Eggplant and Egg Sandwiches
Scrambled Eggs with Prosciutto and Asparagus
Scrambled Eggs with Potatoes and Harissa
Scrambled Eggs with Piperade
Spanish Tortilla with Roasted Red Peppers and Peas
Egyptian Eggah with Ground Beef and Spinach
Broccoli and Feta Frittata
Asparagus and Goat Cheese Frittata
Mushroom and Pecorino Frittata
Baked Eggs with Tomatoes, Feta, and Croutons
Greek-Style Zucchini and Egg Casserole

Top 20 Easy Vegetarian Salad Recipes That Are Delicious!

1. Healthy Vegetarian Greek Salad

Serves: 2Prep Time: 15 min Cooking Time: 3 min Total Time: 18 min

  • 1 medium tomato, sliced
  • 1 cup halved cherry tomatoes
  • ½ cup finely sliced onions
  • 1 cup thick slices of cucumber
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint leaves
  • 2 tablespoons sliced black olives
  • 3 tablespoon extra virgin olive oil
  • 200 g feta cheese block
  • 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • Salt to taste
  • ½ teaspoon black pepper
How To Prepare
  1. Toss all the ingredients, except feta cheese and oregano, in a bowl.
  2. Put the feta cheese block on top.
  3. Sprinkle some oregano on top.
  4. Drizzle a bit of olive oil on top, and it’s ready!

2. Vegetarian Broccoli Tofu Salad

Serves: 2 Prep Time: 15 min Cooking Time: 3 min Total Time: 18 min

  • 1 ½ cups broccoli florets
  • ½ cup tofu cubes
  • 1 carrot, sliced
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons white wine vinegar
  • Salt to taste
  • ½ teaspoon black pepper
How To Prepare
  1. Mix balsamic vinegar, white wine vinegar, salt, two tablespoons of olive oil, and pepper in a bowl.
  2. Boil a pot of water and add the broccoli florets. Cook for two minutes.
  3. Place the broccoli florets in a bowl of cold water. Take them out after 10 seconds.
  4. Heat a nonstick pan, add two tablespoons of olive oil, and cook the tofu cubes for 3-4 minutes.
  5. Toss the tofu, broccoli, and carrot slices in a large bowl.
  6. Drizzle the salad dressing and enjoy!

3. Vegetarian Kale Salad For Weight Loss

Serves: 2 Prep Time: 20 min Cooking Time: 7 min Total Time: 27 min

  • 2 cups of chopped kale
  • 1 ½ cups cooked chickpeas
  • ½ cup thinly sliced black olives
  • ⅓ cup sun-dried tomatoes
  • 3 tablespoons sunflower seeds
  • 2 tablespoons extra virgin olive oil
  • Sea salt to taste
  • ½ cup grated parmesan cheese
  • ½ teaspoon black pepper
  • ½ teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 3 tablespoons lemon juice
  • ¼ cup tahini
How To Prepare
  1. Toast the sunflower seeds.
  2. Toss the chopped kale, chickpeas, olives, sun-dried tomatoes, and sunflower seeds in a bowl.
  3. Mix extra virgin olive oil, salt, lemon juice, Dijon mustard, garlic, salt, and pepper in a bowl.
  4. Drizzle it over the veggies and toss.
  5. Top it with grated parmesan cheese.

4. Mediterranean Greek Salad

Serves: 2 Prep Time: 15 min Cooking Time: 5 min Total Time: 20 min

  • 1 large cucumber
  • ½ cup chopped sun-dried tomatoes
  • ½ cup chopped Roma tomatoes
  • ½ cup sliced red onions
  • ½ cup crumbled feta
  • 3 tablespoons sliced black olives
  • 2 tablespoons olive oil
  • 3 tablespoons lime juice
  • ¼ teaspoon black pepper
  • Salt to taste
How To Prepare
  1. Use a vegetable peeler to shave the cucumber into thin ribbons.
  2. Toss the cucumber ribbons, Roma tomatoes, sun-dried tomatoes, feta, and black olives in a bowl.
  3. Add olive oil, lime juice, black pepper, and salt.
  4. Toss well before eating.

5. Thai Cucumber Salad

Serves: 1 Prep Time: 10 min Cooking Time: 5 min Total Time: 15 min

  • 1 cup 2 inches long cucumber slices
  • ½ cup bean sprouts
  • ½ cup iceberg lettuce
  • 2 tablespoons peanuts
  • 3 tablespoons lime juice
  • ½ teaspoon brown sugar
  • 1 teaspoon olive oil
  • ½ teaspoon seeded and chopped jalapenos
  • 7-8 slices of pickled olives
  • Salt to taste
How To Prepare
  1. Mix lime juice, brown sugar, olive oil, and salt in a bowl.
  2. Toss the cucumbers, bean sprouts, lettuce, chopped jalapenos, and pickled olives in the bowl.
  3. Top it with peanuts.

6. Carrot Ribbon Salad With Lemon Vinaigrette

Serves: 2 Prep Time: 10 min Cooking Time: 10 min Total Time: 20 min

  • 2 carrots
  • 4 tablespoons extra virgin olive oil
  • 6 tablespoons lemon juice
  • ¼ cup thinly sliced shallots
  • 1 tablespoon lemon zest
  • ¾ cup raw pistachios
  • 2 tablespoons honey
  • ¼ cup chopped frisée
  • ¼ cup chopped parsley
  • ½ cup halved grapes
  • Salt to taste
  • ½ teaspoon black pepper
How To Prepare
  1. Use a vegetable peeler to shave the carrots into thin ribbons.
  2. Mix lemon juice, lemon zest, salt, and shallots in a bowl.
  3. Add honey and olive oil to this and mix well.
  4. Heat a skillet and add a teaspoon of olive oil.
  5. Add pistachios and salt to it and cook for 10 minutes.
  6. In a large bowl, add carrot ribbons, halved grapes, frisée, parsley, and vinaigrette and toss.
  7. Top it with pistachios.

7. Vegetarian Lentil Salad

Serves: 2 Prep Time: 10 min Cooking Time: 20 min Total Time: 30 min

  • ½ cup soaked brown lentils
  • 1 ½ cups water
  • ½ cup chopped carrots
  • ½ cup chopped red onions
  • 1 teaspoon minced garlic
  • ¼ cup chopped tomatoes
  • ½ cup chopped celery
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • Salt to taste
How To Prepare
  1. Add the lentils, tomatoes, carrots, garlic, bay leaf, onions, salt, and water to a soup pot and cook for 15-20 minutes.
  2. Add lemon juice, parsley, olive oil, black pepper, and dried thyme and give it a quick toss.

8. Apple Pomegranate Salad With Spicy Honey Dressing

Serves: 2 Prep Time: 15 min Cooking Time: 5 min Total Time: 20 min

  • 2 cups romaine lettuce
  • 1 cup mixed greens
  • 1 cup sliced apple
  • ½ cup crumbled feta
  • 1 tablespoon minced garlic
  • 2 tablespoons honey
  • 5 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons lime juice
  • ½ teaspoon black pepper
  • Salt to taste
How To Prepare
  1. Mix honey, garlic, balsamic vinegar, lime juice, olive oil, black pepper, and salt in a bowl.
  2. Toss the romaine lettuce, mixed greens, and apple in a bowl.
  3. Drizzle the dressing and mix well.
  4. Top it with crumbled feta cheese.

9. Roasted Butternut Squash Salad

Serves: 1 Prep Time: 10 min Cooking Time: 20 min Total Time: 30 min

  • 1 cup cubed butternut squash
  • 1 ½ cups baby rocket spinach
  • 5 tablespoons dried cranberries
  • 3 teaspoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 4 tablespoons olive oil
  • ¼ cup chopped shallots
  • ¼ cup toasted walnuts
  • 1 teaspoon maple syrup
  • 3 tablespoons grated parmesan cheese
  • Salt to taste
  • 1/2 teaspoon black pepper
How To Prepare
  1. Preheat the oven.
  2. Toss butternut squash, salt, ¼ teaspoon pepper, and maple syrup in a bowl.
  3. Transfer this to a baking tray and bake for 15 minutes.
  4. Add the cranberries to the baking tray and bake for 3 minutes more.
  5. Mix apple cider vinegar, shallots, Dijon mustard, olive oil, salt, and pepper in a bowl.
  6. Take the baking tray out and transfer the baked butternut squash to a large bowl.
  7. Add the rocket spinach and the dressing.
  8. Give it a quick toss and top it with walnuts.

10. Grapefruit And Watermelon Salad

Serves: 4 Prep Time: 15 min Cooking Time: 5 min Total Time: 20 min

  • 3 cups chopped grapefruit
  • 4 cups cubed watermelon
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped basil
  • ½ cup pineapple juice
  • 1 tablespoon organic maple syrup
  • 4 tablespoons lime juice
  • ¼ teaspoon pink Himalayan salt
  • A handful of mint leaves
How To Prepare

11. Carrot Pomegranate Salad

Serves: 2 Prep Time: 15 min Cooking Time: 7 min Total Time: 22 min

  • 1 cup julienned carrots
  • 1 cup pomegranate
  • 2 tablespoons pecan nuts
  • 2 teaspoons chopped mint leaves
  • 3 tablespoons lime juice
  • 1 teaspoon brown sugar
  • ⅙ teaspoon black pepper
  • A handful of cilantro
  • ¼ teaspoon pink Himalayan salt
How To Prepare
  1. Mix lime juice, brown sugar, black pepper, chopped mint leaves, and pink Himalayan salt in a bowl.
  2. Toss the julienned carrots and pomegranate in the bowl and mix well.
  3. Garnish with cilantro and pecan nuts.

12. Cucumber And Watermelon Salad

Serves: 2 Prep Time: 15 min Cooking Time: 5 min Total Time: 20 min

  • 1 cup cubed cucumber
  • 2 cups cubed watermelon
  • ½ cup tomato juice
  • 2 tablespoons lime juice
  • 2 teaspoons honey
  • 2 tablespoons chopped mint leaves
  • ½ cup crumbled feta cheese
  • ⅙ teaspoon pink Himalayan salt
How To Prepare
  1. Combine watermelon, cucumber, tomato juice, lime juice, honey, feta cheese, and pink Himalayan salt in a bowl.
  2. Top it with chopped mint leaves.

13. Healthy Raw Vegetable Salad

Serves: 2 Prep Time: 15 min Cooking Time: 3 min Total Time: 18 min

  • 1 cup iceberg lettuce
  • ½ cherry tomato, halved
  • ½ cup cucumber slices
  • 1 cup baby spinach
  • A few green olives
  • 1/2 tablespoon brown sugar
  • 1 tablespoon olive oil
  • Juice of one lime
  • ½ teaspoon chili flakes
  • Salt to taste
How To Prepare
  1. Mix olive oil, brown sugar, chili flakes, lime juice, and salt in a large bowl.
  2. Toss the veggies into the bowl and mix well.
  3. Drizzle the salad dressing on top.
  4. Enjoy!

14. Citrus Salad

Serves: 2 Prep Time: 15 min Cooking Time: 3 min Total Time: 18 min

  • ½ cup halved grapes
  • ½ cup cubed kiwi
  • ½ cup orange
  • ½ cup grapefruit
  • ½ cup chopped plum
  • ½ cup cubed pineapple
  • ½ cup mixed greens
  • 2 tablespoons flaked almonds
  • 2 tablespoons honey
  • 2 tablespoons champagne vinegar
  • 1 teaspoon poppy seeds
  • 2 tablespoons olive oil
  • ⅙ teaspoon salt
  • ⅙ teaspoon black pepper
How To Prepare
  1. Toss all the ingredients in a large bowl.
  2. Mix well.
  3. Top it with flaked almonds.

15. Avocado Beetroot Salad

Serves: 2 Prep Time: 20 min Cooking Time: 5 min Total Time: 25 min

  • 1 cup sliced beetroot
  • 2 cups baby spinach
  • ½ cup halved cherry tomatoes
  • 1 cup cubed avocado
  • ¼ cup thinly sliced red onion
  • ½ cup crumbled feta
  • 2 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • Salt to taste
How To Prepare
  1. Mix Dijon mustard, olive oil, balsamic vinegar, pepper, and salt in a large bowl.
  2. Throw in the veggies and give it a quick toss.
  3. Top it with crumbled feta.

16. Green Pea Salad

Serves: 2 Prep Time: 20 min Cooking Time: 6 min Total Time: 26 min

  • 1 cup frozen green peas
  • 1 cup chopped iceberg lettuce
  • ½ cup yellow bell pepper
  • ¼ cup sliced red onions
  • 1 cup chopped celery
  • ¼ cup sliced black olives
  • 3 tablespoons yogurt
  • 2 tablespoon grated cheddar cheese
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • ¼ teaspoon smoked paprika powder
  • Salt to taste
How To Prepare
  1. Mix yogurt, lime juice, olive oil, smoked paprika, salt, and cheddar cheese in a large bowl.
  2. Throw the peas, celery, lettuce, bell peppers, red onion slices, and black olives into the bowl.
  3. Toss quicklyand eat.

17. Tortellini And Broccoli Salad

Serves: 2 Prep Time: 15 min Cooking Time: 4 min Total Time: 19 min

  • 10 oz spinach filled tortellini
  • 1 cup broccoli floret
  • ¼ cup sliced red onion
  • ½ cup sour cream
  • 1 teaspoon minced garlic
  • 2 tablespoons honey
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • ¼ teaspoon black pepper
  • 2 tablespoons sunflower seeds
  • 2 tablespoons raisins
  • Salt to taste
How To Prepare
  1. Mix honey, sour cream, lime juice, olive oil, garlic, raisins, black pepper, and salt in a large bowl.
  2. Toss the broccoli, onions, and tortellini in the bowl and mix.
  3. Top it with sunflower seeds.

18. Kale And Quinoa Vegetarian Salad

Serves: 4 Prep Time: 15 min Cooking Time: 5 min Total Time: 20 min

  • ⅔ cup quinoa
  • 2 cups chopped kale
  • ½ cup avocado slices
  • ½ cup bell pepper slices
  • ¼ cup red onion slices
  • 1 tablespoon crumbled feta
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • ½ teaspoon chili oil
  • Salt to taste
How To Prepare
  1. To prepare the dressing, mix olive oil, lemon juice, Dijon mustard, red wine vinegar, chili oil, and salt in a bowl.
  2. Toss the veggies and quinoa in the bowl.
  3. Top it with feta.

19. Corn And Black Bean Salad

Serves: 2 Prep Time: 20 min Cooking Time: 3 min Total Time: 23 min

  • 1 can black beans
  • 1 can sweet corn
  • ¼ cup chopped onion
  • ½ cup chopped scallions
  • ½ cup chopped bell peppers
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons orange juice
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 2 tablespoons chopped cilantro
  • Salt to taste
How To Prepare
  1. Throw the black beans, corn, onion, scallion, and bell pepper into a bowl.
  2. Add the orange juice, balsamic vinegar, ground cumin, smoked paprika, and salt to it and give it a quick toss.
  3. Garnish with chopped cilantro.

20. Zesty Italian Vegetarian Salad

Serves: 6 Prep Time: 15 min Cooking Time: 7 min Total Time: 22 min

  • 1 can artichoke hearts
  • 5 cups chopped romaine lettuce
  • 1 cup sliced red bell pepper
  • 1 cup julienned carrot
  • ¼ cup red onions
  • ½ cup cucumber slices
  • ½ cup sliced black olives
  • 4 tablespoons canola oil
  • ½ cup tarragon vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon chopped thyme
  • 1 teaspoon minced garlic
  • ½ teaspoon dry mustard
  • 2 tablespoons grated Romano cheese
  • 1 teaspoon black pepper
  • Salt to taste
How To Prepare
  1. Drain the artichoke hearts, cut them into cubes, and throw them in a large bowl.
  2. Add the other veggies to the bowl.
  3. Mix canola oil, brown sugar, thyme, garlic, mustard, tarragon vinegar, black olives, romano cheese, black pepper, and salt in another bowl and mix well.
  4. Drizzle the dressing on the veggies and give it a quick toss.

These were the 20 delicious and healthy vegetarian salads that will keep you full, satisfied, and take care of your health. What else do you need? Get the ingredients and try these yummy salads – and tell us how you liked them in the comments box below!

Expert’s Answers for Readers Questions

Which salad is best for weight loss?

Any vegetable salad is good for you. Use light dressing like olive oil, lime juice, salt, and pepper.

Is eating salad everyday good for you?

Yes! Eating loads of veggies with healthy fats like nuts and lentils/mushroom/tofu is good for your physical and mental well-being.

Which boiled vegetables are good for weight loss?

You may boil the veggies that you cannot eat raw, like bottle gourd, cauliflower, beans, etc. Blanch broccoli before tossing it in the salad bowl.