Chunky Vegetable Salad
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 ⓘ
Instructions
- 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.
- Make salad: Add carrots, broccoli and cauliflower to boiling water and cook until just tender, about 4 minutes. Drain and rinse under cold water.
- 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.
Nutrition & Diet Analysis (per serving)
595
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).