Vegetable Salad I

Healthy Vegetable Salad Recipe from Croatia with Corn, Green Beans, Carrots and More

Region / culture: Croatia | Servings: 4 |

Vegetarian diet

Introduction

Vegetable Salad I is a refreshing and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. Packed with a variety of colorful vegetables, this salad is not only delicious but also full of vitamins and minerals.

History

Vegetable salads have been a popular dish for centuries, with different variations found in cuisines around the world. This particular recipe is a modern take on the classic vegetable salad, using a mix of fresh and crunchy vegetables to create a vibrant and flavorful dish.

Ingredients

1 cup of fresh or frozen corn kernels
1 cup of julienned green beans
1 cup of julienned carrots
1 cup of julienned zucchini
1 cup of julienned yellow squash
0.5 cup of thinly sliced mild onions
1 cup of oil-free salad dressing
black pepper to taste

How to prepare

Bring a medium pot of water to a boil.
Add corn, beans, and carrots; cook for 3 minutes.
Drain the vegetables and plunge them into cold water.
Drain again and place them in a large bowl.
Add the remaining ingredients and toss to mix well.
Refrigerate for 1 hour to allow the flavors to blend.

Variations

Add some diced avocado or cherry tomatoes for extra flavor and texture.
Mix in some cooked quinoa or couscous for a heartier salad.
Drizzle with a balsamic glaze or lemon vinaigrette for a tangy twist.

Cooking Tips & Tricks

Be sure to blanch the vegetables in boiling water for just a few minutes to maintain their crispness and vibrant color.

- Use a sharp knife to julienne the vegetables for a uniform and professional look.

- Make sure to refrigerate the salad for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Serve this vegetable salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and refreshing lunch.

Cooking Techniques

Blanching the vegetables helps to soften them slightly while maintaining their crunchiness and vibrant color.

Ingredient Substitutions

Feel free to swap out any of the vegetables in this recipe for your favorites, such as bell peppers, cucumbers, or cherry tomatoes.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to toss it well before serving.

Presentation Ideas

Serve this salad in a large glass bowl or on a platter garnished with fresh herbs or edible flowers for a beautiful presentation.

Pairing Recommendations

This vegetable salad pairs well with grilled meats, seafood, or tofu. It also goes well with a glass of crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 10g per serving

Proteins

Proteins: 5g per serving

Vitamins and minerals

This salad is rich in vitamins A, C, and K, as well as minerals such as potassium and magnesium.

Alergens

This recipe is free of common allergens such as nuts, dairy, and gluten.

Summary

This vegetable salad is a healthy and nutritious dish that is low in calories and high in vitamins and minerals.

Summary

Vegetable Salad I is a colorful and nutritious dish that is perfect for a light and healthy meal. Packed with a variety of fresh vegetables and tossed in a tangy dressing, this salad is sure to be a hit at your next gathering.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a warm summer day, and I had just finished gardening in my backyard. As I was flipping through an old cookbook that my mother had given me, I stumbled upon a recipe for Vegetable Salad I. The vibrant colors of the vegetables in the photo caught my eye, and I could almost taste the freshness just by looking at it.

I had always loved cooking and experimenting with new recipes, so I decided to give this one a try. I gathered all the ingredients I needed from my garden and pantry, including tomatoes, cucumbers, bell peppers, onions, and herbs. The recipe also called for a homemade vinaigrette dressing made with olive oil, vinegar, and a splash of lemon juice.

As I chopped and sliced the vegetables, the kitchen was filled with the delightful aroma of fresh produce. I could hardly wait to taste the finished product. I carefully mixed the vegetables together in a large bowl and drizzled the vinaigrette dressing on top. The colors and textures of the salad were a feast for the eyes, and I knew it was going to be a hit.

I served the Vegetable Salad I as a side dish for dinner that evening, and it was an instant hit with my family. The crispness of the vegetables combined with the tangy dressing was a perfect balance of flavors. My husband even went back for seconds, which was a rare occurrence.

From that day on, the Vegetable Salad I became a staple in our household. I made it for family gatherings, potlucks, and even just for a quick and healthy lunch. It was a versatile dish that could be customized with different vegetables and herbs, depending on what was in season.

Over the years, I shared the recipe with friends and neighbors who were always eager to try it after tasting it at one of my gatherings. It became a signature dish of mine, and I was always happy to pass on the recipe to others who enjoyed it as much as I did.

One summer, my daughter asked me to teach her how to make the Vegetable Salad I so she could impress her friends at a picnic. I was thrilled to pass on the tradition to her and show her the steps to creating this delicious and nutritious dish. We spent an afternoon together in the kitchen, chopping, mixing, and laughing as we shared stories and memories.

As my daughter grew older and started her own family, she continued to make the Vegetable Salad I for special occasions and everyday meals. It had become a beloved recipe in our family, passed down from generation to generation.

Years later, when my grandchildren would come to visit, they would always ask me to make the Vegetable Salad I for them. It brought me so much joy to see their faces light up as they took their first bite and declared it the best salad they had ever tasted.

I had learned the recipe for Vegetable Salad I from a simple photo in a cookbook, but it had become so much more than just a dish. It was a symbol of love, tradition, and connection to my family and friends. It was a reminder of the joy that cooking and sharing food can bring to our lives.

And so, every time I make the Vegetable Salad I, I am reminded of the journey that led me to discover this delicious recipe and the memories that have been created along the way. It is a recipe that will always hold a special place in my heart, and I am grateful for the moments of joy and connection that it has brought to me and my loved ones.