See more
Photo: Antonis Achilleos; Styling: Lynn Miller Photo by: Photo: Antonis Achilleos; Styling: Lynn Miller

Chunky Vegetable Salad

All You MAY 2011

  • Yield: Serves 8
  • Cook time: 10 Minutes
  • Prep time: 10 Minutes
  • Chill: 30 Minutes
  • Cost Per Serving:$2.01


  • 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


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.

Nutritional Information

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

Go to Full Version of

Chunky Vegetable Salad Recipe