Vegetable Salad Bowl Recipe

Name: Vegetable Salad Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head lettuce, torn into large pieces; 1 carrot, shredded (or sliced); 3 tomatoes, diced; 6 green onions, sliced; 6 radishes, sliced; 14 head raw cauliflower, cut in pieces; 14-½ teaspoon garlic powder; 2 stalks celery, chopped; 12 cucumber, sliced; 2 tablespoons capers; 2 teaspoons lemon juice; corn oil; hard-cooked egg, halves (or deviled); shredded cheese (optional)

Servings: persons

1 small head lettuce, torn into large pieces
1 carrot, shredded (or sliced)
3 tomatoes, diced
6 green onions, sliced
6 radishes, sliced
14 head raw cauliflower, cut in pieces
14-½ teaspoon garlic powder
2 stalks celery, chopped
12 cucumber, sliced
2 tablespoons capers
2 teaspoons lemon juice
corn oil
hard-cooked egg, halves (or deviled)
shredded cheese (optional)

1
Combine vegetables; sprinkle with salt and garlic powder.
2
Toss.
3
Add lemon juice; toss.
4
Add desired amount of oil; toss.
5
Serve immediately.
6
Score unpared cucumbers with a fork to produce green scalloped slices and cut radishes almost through to form fans.
7
Try rings of sweet onion in place of green onions.
8
Use a waffle cut or ripple cut on the carrots and radishes.

1364

kcal

Calories

289

Carbs

Protein

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 14 ingredients. The key ingredients include: 1 small head lettuce, torn into large pieces, 1 carrot, shredded (or sliced), 3 tomatoes, diced, 6 green onions, sliced, and more.

Yes, Vegetable Salad Bowl 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 Bowl

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