Vegetable Salad Recipe

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups peeled and diced carrots; 2 cups diced pickled beets; 2 cups finely shredded romaine lettuce; 2 cups finely shredded cabbage; 1 green pepper, diced; ¼ cup finely chopped parsley; 3 tablespoons olive oil; 3 tablespoons vegetable oil; 2 tablespoons red wine vinegar; 1 ½ teaspoons salt; ⅛ teaspoon finely ground pepper; ¼ cup minced onion; ¼ cup mayonnaise; 1 large hard-boiled egg, chopped; ½ cup olive (optional)

Servings: persons

2 cups peeled and diced carrots
2 cups diced pickled beets
2 cups finely shredded romaine lettuce
2 cups finely shredded cabbage
1 green pepper, diced
¼ cup finely chopped parsley
3 tablespoons olive oil
3 tablespoons vegetable oil
2 tablespoons red wine vinegar
1 ½ teaspoons salt
⅛ teaspoon finely ground pepper
¼ cup minced onion
¼ cup mayonnaise
1 large hard-boiled egg, chopped
½ cup olive (optional)

1
Bring 1 1/2 quart water to boil in medium saucepan.
2
Add carrots and cook for 5 minutes.
3
Drain in colander under running water until cool.
4
Transfer to large serving bowl.
5
Stir in beets, lettuce, cabbage, green pepper and parsley.
6
Whisk olive and vegetable oil, vinegar, salt and pepper in small bowl.
7
Whisk in onion and mayonnaise to blend.
8
Toss vegetables with mayonnaise dressing to coat.
9
Sprinkle top with chopped eggs and olives, if desired.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 cups peeled and diced carrots, 2 cups diced pickled beets, 2 cups finely shredded romaine lettuce, 2 cups finely shredded cabbage, and more.

Yes, Vegetable Salad 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.

Vegetable Salad

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