Make Ahead Salad Recipes

questioner ↓

Tue, Jun 05 2012, 1:19 pm

What are some ideas of salads that can be completely prepared in advance, probably the night before? If it can last longer, even better. Cooked vegetable dishes would also work. Does this exist?

-I've done a marinated mushroom salad which is what gave me this idea, but it's expensive to do too often
-preferably something more nutritious than cucumber salad (am I crazy? I have in my head that cucumbers don't have as much vitamins etc as other vegetables)
-not a major fan of the typical purple cabbage salad

(And I've done the cut up vegetables the night before and store separately and just combine w/ lettuce and pre-made dressing - I really need something that I can just pull out of the refrigerator as is.)

OOTBubby ↓

Tue, Jun 05 2012, 1:26 pm

You do a marinated salad with other veggies like pepper, zucchini, etc. Let me know if you want an exact recipe.

Coleslaw will also do.

I make other salads the night before and make the dressing in a separate container so I just have to pour the dressing over when serving.

↑ OOTBubby ↓

Tue, Jun 05 2012, 1:37 pm

questioner wrote:

OOTBubby - what's the recipe for the marinated salad?

Marinated Salad

2 red peppers
2 yellow peppers
3 zucchinis
1 red onion
1 can baby corn
handful of snow peas (not pea pods)

Marinade
2/3 cup vinegar
1/4 cup oil
1 cup sugar (or 3/4-1 cup Splenda)
4 teaspoon salt
¼ cup water

Slice vegetables thin. Drain baby corn. Put everything into large bowl and mix. Combine marinade ingredients and pour marinade over the vegetables and marinate in refrigerator. Should be made at least 2-3 days in advance.

m in Israel

Tue, Jun 05 2012, 2:05 pm

Israeli Salad

Dice into small pieces:
2 -- 3 small cucumbers
1-- 2 red or yellow peppers (or some of each)
1 large tomato

Add:
1 Tbsp. lemon juice
1 Tbsp. olive oil
1/2 tsp. salt
1/4 -- 1/2 tsp. pepper
1 tsp. dried parsley or 1 Tbsp. fresh parsley, minced

Tomato Salad
4 tomatoes, cut into pieces
1/2 onion
1/2 cup pickles or olives cut into pieces
1/4 c. olive oil
1 tsp. vinegar
1/2 tsp. salt
1/2 tsp. basil
optional -- 1/2 -- 1 tsp. thyme

I've kept both of these in the fridge for 3 or 4 days without a problem.

Asian Cole Slaw
1 bag cole slaw
3 scallions, sliced
1/3 c. oil
1/4 c. vinegar
1/4 c. sugar
1/2 tsp. salt
1/2 tsp. pepper

Mix well, sprinkle with honey roasted peanuts immediately before serving. This one doesn't last as long as the first two, but the night before is definitely fine. (I'd say up to 2 days in the fridge is ok)

↑ OOTBubby

Tue, Jun 05 2012, 2:07 pm

m in Israel wrote:

For Israeli salad, I'd really recommend refrigerating it without the dressing and adding the dressing when serving, otherwise it can get mushy.

Happy 2B ↓

Tue, Jun 05 2012, 2:16 pm

Health salad but I don't have the recipe handy I'd have to call my sister you can do a search here.

What I do is prepare the dressing in advance. You can cut up tomatoes or use grape tomatoes which I happen to like to cut in half anyway.

I then just poor the dressing over the salad when I want to serve it. My refrigerator is filled with prepared dressings. I then just stir it before serving.

If you want you can cut up peppers, hearts of palm.. baby corn.

Oh that reminds me.. Hearts of palm salad can be made the night before
There is a recipe for pea salad using frozen peas on here I just made very yummy.

There are several for quinoa salad also prepared in advance.

Just do searches here for those salads.

Gerbera

Tue, Jun 05 2012, 2:23 pm

turkish salad, matbucha, babaganoush, arabishte salad, carrot salad (tastes better the more it sits), pasta salads, marinated veggie salad, potato salad, roasted pepper spread - you can prepare lots of salads in advance just prepare the dressing separate and then pour on before serving - thats what I do. I generally make 8-10 salads every Shabbat and do them all in advance.

↑ Happy 2B

Tue, Jun 05 2012, 2:51 pm

forgot corn salad, and of course potato salad. There are recipes for sweet potato salad a bit healthier than regular potato salad.

↑ questioner ↓

Tue, Jun 05 2012, 3:47 pm

runninglate wrote:

questioner, could you please post the marinated mushroom salad ?

Sure, got it from here actually.

Mushroom Salad
necessity is the Mother of invention

3/4 cup oil, less is OK too
1/2 cup vinegar, any kind
1/4 cup water
2 tsp salt
2 tsp garlic powder
pepper to aste
1/4 cup sugar

Boil in small to medium pot thenlet simmer for about 5 minutes.
Slice box of mushrooms and add.
Let simmer another 3 minutes.
Add a shake of Italian seasoning.

Let chill and serve cold.

I use 2 boxes of mushrooms and add a can of baby corn & pepper (same amt of dressing, it makes a lot)

sky

Tue, Jun 05 2012, 5:04 pm

questioner wrote:

runninglate wrote:

questioner, could you please post the marinated mushroom salad ?

I just did something similar but used canned whole mushrooms and diced peppers. It was really easy. The recipe was from the Bina.

sbs

Tue, Jun 05 2012, 5:19 pm

I do the same type of dressing as the marinated mushroom salad but use

hearts of palm
baby corn
corn niblets
snap peas (the flat ones)
colored peppers
canned mushrooms (if you want)

it's really good, it stays for a while and tastes better the longer it sits

Levtov

Tue, Jun 05 2012, 5:53 pm

You can do any salad. Just put all ingredients individally in zip lock bags.Then combine dressing in a container.Refrigerate at night . Just combine everything into a bowl right before the meal!!!!

SS6099

Tue, Jun 05 2012, 7:10 pm

sbs wrote:

Great idea!!! Thx for posting!