24 Hour Vegetable Salad Recipe

Name: 24 Hour Vegetable Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 c. torn mixed salad greens; 1 med carrot; 1 c. sliced fresh mushrooms; 1/2 c. crumbled feta cheese (2 ounce.); 1/2 c. coarsely minced pitted kalamata olives; 1 med cucumber, halved, seeded, and sliced 1/4 inch thick (1 3/4 c.); 1/4 c. sliced green onions; 1/2 c. mayonnaise or possibly salad dressing; 1/4 c. plain low-fat yogurt; 1 tsp finely shredded orange peel; 1/2 x to 3/4 teaspoon crushed red pepper; 1/8 x to 1/4 teaspoon grnd black pepper; 1 med orange, peeled and sliced; 1/4 c. coarsely minced walnuts Orange peel strips (optional)

Servings: persons

5 c. torn mixed salad greens
1 med carrot
1 c. sliced fresh mushrooms
1/2 c. crumbled feta cheese (2 ounce.)
1/2 c. coarsely minced pitted kalamata olives
1 med cucumber, halved, seeded, and sliced 1/4 inch thick (1 3/4 c.)
1/4 c. sliced green onions
1/2 c. mayonnaise or possibly salad dressing
1/4 c. plain low-fat yogurt
1 tsp finely shredded orange peel
1/2 x to 3/4 teaspoon crushed red pepper
1/8 x to 1/4 teaspoon grnd black pepper
1 med orange, peeled and sliced
1/4 c. coarsely minced walnuts Orange peel strips (optional)

1
Place salad greens in a 2 1/2- to 3-qt clear straight-sided bowl or possibly souffle dish.
2
Peel carrot.
3
Using vegetable peeler carefully cut carrots into long, paper-thin ribbons.
4
Set aside.
5
Layer atop salad greens in the following order: mushrooms, 1/4 c. of the cheese, olives, cucumbers, carrot ribbons, and green onions.
6
For dressing, in small bowl combine the mayonnaise or possibly salad dressing, yogurt, orange peel, crushed red pepper, and grnd black pepper.
7
Spread dressing over top of salad, sealing to edge of bowl.
8
Sprinkle with the remaining 1/4 c. cheese.
9
Cover salad tightly with plastic wrap.
10
Refrigeratefor 2 to 24 hrs.
11
Garnish with orange slices, walnuts, and orange peel strips.
12
Just before serving toss to coat vegetables.
13
6-8 SVG.
14
Make Ahead: Assemble this salad up to 24 hrs before serving.
15
Garnish and toss just before serving.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 c. torn mixed salad greens, 1 med carrot, 1 c. sliced fresh mushrooms, 1/2 c. crumbled feta cheese (2 ounce.), and more.

Yes, 24 Hour Vegetable Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!