Vegetable Box Salad

James Carrier

Heather Ogston composed this bountiful fresh chopped salad after receiving a box of beautiful summer produce from a community farm. Chop the vegetables into pieces that are roughly the same size — between 1/4- and 1/2-inch pieces.

Yield: Makes 12 cups; about 4 main-dish servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 519
  • Calories from fat: 52%
  • Protein: 24g
  • Fat: 30g
  • Saturated fat: 9.8g
  • Carbohydrate: 38g
  • Fiber: 9.5g
  • Sodium: 995mg
  • Cholesterol: 202mg


  • 2/3 cup plain low-fat yogurt
  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon celery salt
  • About 1/4 teaspoon salt
  • About 1/4 teaspoon pepper
  • 2 cups uncooked fresh white corn kernels
  • 1 1/2 pounds ripe tomatoes, rinsed, cored, seeded, and chopped
  • 1 can (15 oz.) kidney beans, rinsed and drained
  • 1 romaine lettuce heart (about 8 oz.), rinsed and chopped
  • 1/2 English cucumber (about 8 oz.), ends trimmed, chopped
  • 6 to 8 basil leaves, chopped
  • 4 ounces cheddar cheese, cut into 1/4-inch cubes
  • 3 hard-cooked eggs, shelled and chopped


  1. 1. In a small bowl, mix yogurt, mayonnaise, mustard, lemon juice, celery salt, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  2. 2. In a large bowl, mix corn kernels, tomatoes, kidney beans, lettuce, cucumber, basil, cheese, and eggs. Add dressing and mix gently to coat, or serve dressing separately, to spoon over individual servings. Add more salt and pepper to taste.
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