Recipes › Lunch

Veggie Salad

Veggie Salad – Forkwise recipe card (illustration, no photo yet)
LunchCanadian⏱ 30 minServes 4MediumGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarian
Open in the Forkwise app – save, scale & shop

🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • ½ cup (120 g) diced onion
  • ½ cup (120 g) chopped celery
  • 1 cup (240 g) shredded carrot
  • ½ (120 g) cup cubed tomato
  • 4–6 chopped green beans
  • 4–6 chopped yellow beans
  • 1 green pepper
  • 3 chopped walnuts
  • 1 tbsp fresh parsley
  • 1 tsp pepper
  • 1 tsp paprika
  • ½ tsp chives
  • ½ tsp salt

Method

  1. Cut the green pepper into long thin strips.
  2. Toss vegetables together in a large bowl.
  3. Using a mortar, grind the spices together, and sprinkle over salad.
  4. Sprinkle walnut chunks over salad.
  5. Serve.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.