Chunky Vegetable Salad

Photo: Antonis Achilleos; Styling: Lynn Miller
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Chill: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 129
  • Fat: 11g
  • Saturated fat: 2g
  • Protein: 2g
  • Carbohydrate: 9g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Sodium: 178mg

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. 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. 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. 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.
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