Five-Vegetable Salad
A refreshing five-vegetable salad with tangy vinaigrette, perfect for light lunches or potlucks, combining frozen vegetables, onions, and a zesty dressing for a flavorful crunch.
Ingredients
Instructions
- Cook vegetables in unsalted water following package directions.
- Drain the cooked vegetables.
- Stir in the chopped onion.
- Combine oil, cider vinegar, Worcestershire sauce, salt, black pepper, and sugar; mix well to make the dressing.
- Pour the dressing over the mixed vegetables.
- Cover and refrigerate for at least 1/2 hour before serving, stirring often.
Tips & Substitutions
For added flavor, consider roasting fresh vegetables instead of using frozen ones. If you're looking for a vegan option, replace Worcestershire sauce with a vegan alternative or tamari. You can also experiment with different oils, such as avocado or sesame oil, for a unique taste. Feel free to add fresh herbs like parsley or dill to enhance the salad.
Serving Suggestions
This Five-Vegetable Salad is perfect as a light side dish or a refreshing lunch. It pairs beautifully with grilled meats or can be served alongside a hearty main like Duffie'S Roast, Deer, Elk, Moose, Antelope, Pork Or Beef. For a complete meal, add some chickpeas or quinoa for extra protein.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To maintain the best texture, avoid reheating the salad; it’s best served cold. If the salad seems dry after storage, simply add a splash of oil or vinegar to freshen it up before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Five-Vegetable Salad contains roughly 375 calories, with 3g protein, 21g carbohydrates, and 32g fat. It is an excellent source of vitamin A (92% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of vitamin C. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables! Just make sure to steam or blanch them until tender, then cool them before mixing with the onion and dressing. This will give your salad a fresher taste and a vibrant color.
What can I substitute for cider vinegar?
If you don’t have cider vinegar, white wine vinegar or rice vinegar can be good substitutes. Each will slightly alter the flavor but will still create a delicious dressing. Adjust the amount to taste, as some vinegars can be more potent than others.
Is this salad suitable for meal prep?
Absolutely! This salad holds up well in the refrigerator, making it a great option for meal prep. Just keep the dressing separate until you're ready to eat to ensure the vegetables stay crisp and fresh.
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).