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Plant-based Recipes

healthy recipes and pastry made of whole ingredients

You are here: Home / Side Dish / GARDEN SALAD

GARDEN SALAD

January 6, 2022 by Plant-basedrcp Leave a Comment

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With its bright array of colors, this Garden salad is both satisfying and delicious during winter months. Serve the salad right away to ensure that all the ingredients remains crisp and bright.

garden salad


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GARDEN SALAD INGREDIENTS 

Green beans

Turnips

Carrots

Cannellini beans 

Zucchini

garden salad

HOW TO MAKE GARDEN SALAD 

  1. Cook cannellini beans. Set aside.
  2. Cut zucchini into stripes and salt slightly.
  3. Blanch green beans in a pot of salted boiling water for 10 minutes. Drain and cool under cold water. 
  4. Blanch carrots and turnip sticks for 5 minutes. Rinse under cold water and dry. 
  5. Slice the leek. 
  6. Peel and seed tomatoes. Cut into strips.
  7. Drain zucchini, rinse and pat dry. 
  8. In a large mixing bowl, add all the ingredients. 
  9. Prepare salad dressing: mix vinegar, vegan sour cream, hazelnut oil, salt and pepper. Add chopped greens (parsley, tarragon and chives).
  10. Add the dressing and toss well.

garden salad

I hope you will love these Garden salad recipe because it’s: 

made of whole ingredients 

quick 

easy to make 

and delicious! 

garden salad

Other recipe to try: 

Farro salad with tomatoes and basil 

Bread salad 

Edamame salad 

Cucumber salad 

garden salad

Garden salad

Plant-basedRecipes
With its bright array of colors, this Garden salad is both satisfying and delicious during winter months. Serve the salad right away to ensure that all the ingredients remains crisp and bright. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Course Appetizer
Cuisine French
Servings 4
Calories 162 kcal

Ingredients
 
 

  • 1 lb green beans
  • 1 zucchini
  • 1/2 cup cannellini beans
  • 1 turnip
  • 1 medium carrot
  • 1 leek
  • 2 medium tomatoes

Dressing

  • 3 tbsp vegan sour cream
  • 2 tbsp wine vinegar
  • 1 tbsp hazelnut oil
  • tarragon, parsley and chives
  • salt and pepper

Instructions
 

  • Cook cannelloni beans. Set aside. 
  • Cut zucchini into stripes and salt slightly.
  • Blanch green beans in a pot of salted boiling water for 10 minutes. Drain and cool under cold water.
  • Blanch carrots and turnip sticks for 5 minutes. Rinse under cold water and dry. 
  • Slice the leek. 
  • Peel and seed tomatoes. Cut into strips.
  • Drain zucchini, rinse and pat dry. In a large mixing bowl, add all the ingredients. 
  • Prepare salad dressing: mix vinegar, vegan sour cream, hazelnut oil, salt and pepper. Add chopped greens (parsley, tarragon and chives)
  • Add the dressing and toss well.

Nutrition

Calories: 162kcalCarbohydrates: 25gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 154mgPotassium: 663mgFiber: 7gSugar: 10gVitamin A: 4311IUVitamin C: 41mgCalcium: 97mgIron: 3mg
Keyword garden salad
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Filed Under: Side Dish Tagged With: lunch, salad

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