Chunky Vegetable Salad

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes
Chill: 30 Minutes

Nutritional Information

Calories 129
Fat 11 g
Satfat 2 g
Protein 2 g
Carbohydrate 9 g
Fiber 3 g
Cholesterol 0.0 mg
Sodium 178 mg

Ingredients

Dressing:
2 tablespoons red wine vinegar
1 tablespoon white wine vinegar
1 clove garlic, finely minced
1 teaspoon Italian seasoning
2 teaspoons chopped fresh parsley
Pinch of crushed red pepper
1/2 teaspoon sugar
1/2 teaspoon ground mustard
1/3 cup plus 1 Tbsp. olive oil
Salt and pepper
Salad:
2 large carrots, cut into 1/2-inch slices on the diagonal
2 cups broccoli florets
2 cups cauliflower florets
1 yellow bell pepper, seeded and cut into large dice
1 red onion, cut into thin wedges
2 cups cherry tomatoes

Preparation

1. Bring a large pot of water to a boil. Make dressing: In a bowl, whisk together all ingredients except oil, salt and pepper. Whisking constantly, slowly drizzle in oil. Season with salt and pepper.

2. Make salad: Add carrots, broccoli and cauliflower to boiling water and cook until just tender, about 4 minutes. Drain and rinse under cold water.

3. In a large salad bowl, toss cooked vegetables, bell pepper, onion and cherry tomatoes with dressing. Cover and chill for at least 30 minutes. Toss again just before serving.

Note:

May 2011
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