Chopped Veggie Salad with Dijon Vinaigrette Recipe
Great summer salad. Double ingredients for a potluck or the buffet table.
Ingredients
- 2 C pre-chopped broccoli florets
- 2 yellow squash, diced 1/2 inch (Try to make all the veggies the same size.)
- 1 small diced red onion
- 1 small diced red or other color bell pepper
- 1/4 C coarsely chopped Kalamata olives
- 1 C fresh baby spinach, cut in 1/2 " slivers
- 1 small cucumber, peeled, seeded and diced
- 2 T chopped fresh parsley
- Dressing:
- !/2 C pure olive oil, or mix half evoo with canola oil
- 2 T red wine vinegar
- juice 1/2 lemon
- 1 tsp. Dijon mustard
- pinch dried oregano
- Add these and toss when ready to serve:
- 1 C cherry or grape tomatoes, halved
- 1/4 C crumbled feta, any flavor
- salt and pepper to taste
Directions
- Prepare the veggies.
- Mix together the dressing ingredients, shake well, and pour over salad. Refrigerate at least 4 hours.
- Add tomatoes and feta. Season. Toss and let the salad sit, covered for 20-30 minutes.
- Serve with fresh baked bread and dip it in the juices at the bottom of the bowl.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 149 | |
| Calories from Fat 60 | 40% |
| Total Fat 6.72g | 8% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 270mg | 11% |
| Potassium 489mg | 14% |
| Total Carbs 20.63g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 16.48g | 11% |
| Protein 3.76g | 6% |
