VegBox Recipes

Salad Recipes

Broad Beans SaladSalads are a great feature of spring, summer and ealry autumn.

But you don't have to save them for warm weather. Even on a rainy day, a good salad can be filling.

The great thing with salads is the ingredients are usually either raw, or lightly cooked, so you're getting maximum nutritional value. Plus they're generally quick and easy.


Here are some of our favourite salad recipes:
 
Asparagus & Broad Bean Salad
Asparagus and broad bean salad works best with early-season broad beans, so you don't have to remove the skins of the beans. The addition of a poached egg turns these simple springtime ingredients into a delicious meal.
Balsamic Salad of Roasted Leek and Peppers
Here is a gorgeous recipe from the Leek Growers Association.

This is a warm salad of chunky rounds of leek and pepper, oven roasted with thyme and oregano in a white balsamic vinegar and olive oil dressing and finished off with a liberal sprinkling of pine nuts, leaves of rocket and parmesan shavings.

Serve as a light lunch accompanied by some foccacia bread or as a first course.

Serves 4 Prep 15 minutes Cook 30 mins
Beetroot & Orange Salad
The combination of beetroot, orange and coriander is fragrant and the flavours really compliment each other.
Beetroot and Fennel Salad With Sage Croutons
This recipe combines raw fennel and beetroot with freshly cooked sage croutons, halloumi cheese and an orange dressing, to make a deliciously crunchy summer salad.
Broad Bean Salad with Manchego and Mint
This recipe is from "The Seasoned Vegetarian"(we LOVE the title!) by Simon Rimmer, and is reproduced here with thanks to Simon and Octopus Books.
Broad Beans Rice Salad
This rice salad is spiced up with early summer veggies - fresh tomatoes, broad beans and extra nutrients from kidney beans. The optional dressing adds to the nutty flavour of the brown rice and the whole thing takes just 20 minutes! If you don't fancy a lemon dressing, you can mix in Cheddar cheese instead!
Broad Beans Salad
This is an unusual way of serving broad beans, but makes a lovely change. This is a peppery salad, making the most of the freshest early summer ingredients.
Brussel Sprouts Salad
Fresh, young sprouts work well in this raw salad. The sweetness of Balsamic vinegar gives it a delicious twist and the pumpkin seeds and pine nuts give it a nutty crunch.
Celebration New Potato Salad
The new spuds herald an end to peeling and removing of suspect black bits from the old spuds! Here’s a recipe to celebrate their flavour in style!
Chinese Cabbage And Red Onion Salad
This recipe for Chinese cabbage and red onion salad was submitted by Elizabeth Rodgers and we'd love you to test it and let us know what you think.

Elizabeth says "As a lover of cabbage, both cooked or raw, I just thought I would try Chinese cabbage as it is softer and at the time it was the only type my store had in stock."
Courgette & Cracked Bulgar Wheat Salad
This delicious recipe makes the most of summer's courgettes (zucchini) and cracked bulgar wheat is a delicious, nutty companion to the creamy smoothness of the courgettes. It also works well with couscous or quinoa, if you prefer.
Crispy Vegetable and Couscous Salad
This recipe has been provided by the British Leafy Salads Association.
Crunchy Thai Kohl Rabi Salad
This recipe has been most generously shared with us by the wonderful folks over at The Nearly Naked Veg Company. We hope you enjoy it, and that you take a minute to check out their website, which is another great source of tasty seasonal recipes and an online veg and fruit box shop to boot.
Cucumber And Feta Salad
A simple and delicious recipe for cucumbers. The combination of flavours brigtens up a summer lunch.
Early Courgette Salad
Early courgettes are packed with flavour and are a real treat, whereas later in the season you may be fed up with them! So here’s a recipe to help you enjoy them with in-season broccoli.
Fennel, Orange And Watercress Salad

This is a delicious spring salad, when fennel and watercress are readily available and the freshest, juiciest oranges are available from the Med.

It's only recently that I've worked out how to cook fennel and I've discovered some delicious fennel recipes, of which this is my personal favourite.

I have to admit I wasn't a big fan of fennel, until my mother-in-law made this salad for me. It even persuaded my fussy-eater sister that fennel was worth eating!

Healthy Potato Salad
The first new potatoes of the season are such a treat, after the last few months of stored spuds, needing heavy peeling and careful chopping. My traditional potato salad recipe is, unfortunately, laden with mayonnaise... So I decided to design a mayo-free, healthy alternative.
Jerusalem Artichoke And Carrot Salad
This salad recipe, generously provided for us by Abel & Cole, is delicious with a toasted cheese sandwich or with potatoes.
Mediterranean Grean Bean Salad
This salad is simple to make and packed with flavour. Using the earliest French beans of the season makes it a delicious treat. Feta, pine nuts and the dressing give a Mediterranean feel.
Peas and Pears Late Summer Salad
This is another one of the brilliant creations that emerge when hunger bumps noisily up against what's left in the fridge and the fruit bowl!
Puy Lentil Rice Salad
This rice salad looks lovely if moulded in a bowl and served turned out onto a large plate. It’s easy to make and the raw carrot and spring onion provide an interesting texture contrast to the cooked lentils and rice.
Rocket And Sun-Dried Tomato Salad
Early spring rocket is a great salad vegetable – packed with peppery flavour and vitamins. Spice it up with this delicious dressing, topped off by the sweetness of sun-dried tomatoes.
Salad Soup from Fiji
This recipe was sent in to us by Sue C in Fiji. Sue says:

"'Salad Soup' might sound silly - but think 'Gazpacho'! I dreamed this up when I was put on a mostly soup diet for a while and really wanted to make the most of salad ingredients as well as mixed veggie soup.

Amounts are not given - that depends on which flavour you want to dominate - or none at all. I use plenty of onion, garlic and coriander; and prefer it quite thick. 2 tins of tomatoes make a good start, with water added to about half the depth of the veggies - they cook down, of course. A big batch freezes well in single serving containers."
Satisfying Salad of Carrot, Beetroot and Balsamic Vinegar
This fabulous combo was sent into us by Karina L in New Zealand. Karina says:

"I saw a woman eating it one day and it looked scrummy so I asked her what it was. It's a very good liver cleanser, apparently!"

We love that you asked her what it was, Karina, and we're delighted that you did.
Seasonal Spinach Salad
This recipe was submitted by "Tablet", a member of the Ooffoo community, as an entry to the Recipe Prize Draw, with the comment:

"This recipe can of course be eaten totally cold, without heating the fish or the spinach but seeing as it's colder outside it's nice to eat it warm. It takes about five minutes to prepare and will happily feed two of you very well. You can share it with more people if you provide some scrummy bread to go with it. Enjoy!"

Thanks, Tablet!
Spinach And Rocket Salad
This salad is easy to make and is great for a sunny spring day. You can add even more flavour by using the Parmesan shavings. The key is to wash and dry the salad leaves thoroughly, so the dressing clings to them, giving a wonderful flavour.
Stunningly Simple Tomato Salad
A simple tomato salad, making the most of in-season tomatoes. The great thing about this recipe is that it's easy to grow the tomatoes, spring onions and basil yourself - even if you don't have a garden. They'll all do well in pots, if they have to.

This salad is quick to make and will even improve in flavour if you make it a couple of hours ahead, as the dressing marinades the tomatoes.
The Original Waldorf Salad
This classic salad is thought to be the invention of Oscar Tschirky, the maitre d' of the Waldorf Hotel when it opened in New York in 1893.

After the salad became famous and copied in other establishments, it was embellished, most famously with chopped walnuts, and also with grapes. It is sometimes served over salad leaves, and in recent years it has become common for the dressing to be yogurt based - usually beaten with egg yolk, lemon juice, mustard and / or a little light oil.
Tomato And Avocado Salad
Late summer is a time when many veg box schemes and home veg growers have a glut of tomatoes. If you’ve got some that are really ripe and full of flavour, then this simple salad is really delicious.
Tuna, Sweetcorn and Celery Salad Mix
This recipe is brilliant for that moment when you (or the kids!) are starving and need something NOW… The texture and combination of flavours are hugely satisfying for munching at lunchtime.

And if it’s closer to dinner time, how about serving it stirred into freshly cooked pasta!
Warm Beetroot, Broad Bean and Potato Salad
This recipe was submitted by Karen L, who says:

"I looked in my fridge and had a lot of the above and didn't know what to do with it all. I'm sorry I don't measure the ingredients I just bung it all together and its what I have to hand, however the result is a very tasty mess! I used to hate broad beans, having been forced to eat them as a child, but i find if they are skinned they are actually quote tasty. Its nice to eat a meal were all the ingredients were grown on my allotment."

You put us to shame, Karen - this is a wonderful creation and all the more exciting given that you grew all the ingredients!
Warm Mange Tout Salad
This recipe uses mange tout (snow peas) in a warm salad. Light cooking can bring out the sweetness of the mange tout and new-season carrots, and the radishes give things a little kick. This side dish takes literally a few minutes to throw together.
Warm Summer Courgette & Runner Bean Salad With Artichoke Hearts
This delicious summer salad is best served warm. The courgettes and runner beans take on a buttery flavour, enhanced by the creaminess of the artichoke hearts.
Watercress, Spinach & Goats' Cheese Salad
I invented this recipe one lunchtime when we were all craving salad - in the depths of winter. Our local farm shop had some fresh watercress and mixed winter leaves and the rest is, as they say, history.

The warm goats' cheese makes this salad a filling winter or springtime treat.
 
 
 
 

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