Cooked Vegetables Salads Guide

Cooked Vegetables Salads Guide

Peppers - De-seed, slice thinly and cook for 5 minutes in boiling, salted water. Drain and leave to cool, then serve in a vinaigrette dressing. Or put the peppers under a hot grill and turn them frequently so that the skin is evenly blistered. Then peel, remove the seeds, slice and serve in a vinaigrette dressing.

Beetroot - Boil, peel, allow to cool. Serve diced in a vinaigrette dressing with chopped chives and parsley.

Mushrooms - Wipe and if necessary, peel. Remove the centre stalk and slice. Poach for about 3 minutes in a little butter, then leave to get cold. The mushrooms should still be quite firm. Serve with 30ml (2 tablespoons) oil to the juice of half a lemon and freshly ground black pepper.

Cauliflower - Wash and break into florets and put into cold, salted water. Bring to the boil and boil for 3 minutes. Dip immediately into cold water and drain well. Serve in a well-seasoned vinaigrette dressing.

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