Simple cold salads are spring and summer staples for us. They don’t require any unnecessary heat from the oven or stove and with fresh produce in season and readily available at the farmer’s market, there is no shortage of crunch garden fresh vegetables. Here are a few of our favorite homemade salads using fresh vegetables.
Cucumbers by themselves? No, thank you. Tossed in a homemade vinegar dressing with some onions? Now you’re talkin’. This salad is a refreshing, tangy, and delicious way to use up cucumbers and onions. Check out this recipe by The Cookie Rookie.
- 2 cucumbers
- 1 red onion sliced
- ⅓ cup apple cider vinegar
- ¼ cup water
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- Slice each cucumber in ¼-inch slices and add to a large bowl.
- 2 cucumbers
- Add in the sliced red onion (sliced into half moons) and toss to combine.
- 1 red onion
- In a mason jar or small bowl, whisk together the apple cider vinegar, water, sugar, salt, and pepper.
- ⅓ cup apple cider vinegar,¼ cup water,1 tablespoon granulated sugar,1 teaspoon fine sea salt,1 teaspoon ground black pepper
- Pour the dressing mixture over the cucumber and onion and toss to fully coat/combine.
- Keep in the fridge until ready to serve.
Crisp broccoli tossed with dried cranberries, bacon bits, red onion, and sunflower seeds? In a creamy homemade dressing? Say less. Check out this recipe from Spend With Pennies.
- 8 cups broccoli cut into bite-sized pieces
- ⅓ cup red onion diced
- ½ cup dried cranberries
- ¼ cup sunflower seeds
- ½ cup bacon bits
- 1 cup mayonnaise
- 3 tablespoons cider vinegar
- 2 tablespoons sugar
- salt & pepper to taste
- Whisk together dressing ingredients in a medium bowl. Set aside.
- In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon bits. Pour the prepared dressing over and mix well.
- Refrigerate for at least one hour before serving.
This colorful salad is beautiful in the bowl, beautiful on yor plate, and is the easiest recipe yet. Check it out from Taste of Home.
2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch salad dressing
In a large bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.