ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chunky Vegetable Salad

Photo: Antonis Achilleos; Styling: Lynn Miller
Prep time 10 mins
Cook time 10 mins
Chill time 30 mins
Yield Serves 8

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

Nutrition 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

How to Make It

  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.