Tossed Vegetables Vinaigrette
A bright, tangy vinaigrette tossed with crisp carrots, green beans, mushrooms, and tomatoes—perfect for a light, refreshing summer salad that pairs well with sandwiches or grilled meats.
Ingredients
- 1/4 c. low-fat vanilla yogurt ⓘ
- 2 Tbsp. white wine vinegar ⓘ
- 3 Tbsp. vegetable oil (canola or safflower) ⓘ
- 1 Tbsp. Dijon mustard ⓘ
- 1/2 tsp. coarsely ground black pepper ⓘ
- 1/4 tsp. salt ⓘ
- 2 c. sliced carrots ⓘ
- 8 oz. fresh green beans, rinsed, trimmed and cut into 1 1/2-inch lengths
- 4 oz. fresh mushrooms, cut into quarters ⓘ
- 2 medium tomatoes, cut into wedges ⓘ
- 2 medium tomatoes, cut into wedges ⓘ
Instructions
- Blend the yogurt, vinegar, oil, mustard, pepper, and salt until smooth.
- Add the sliced carrots, green beans, mushrooms, and tomatoes to the blender.
- Process until the vegetables are evenly coated and the mixture is well combined.
- Set aside until ready to serve.
Tips & Substitutions
For a creamier vinaigrette, consider using Greek yogurt instead of low-fat vanilla yogurt. You can also swap white wine vinegar with apple cider vinegar for a different flavor profile. Adding a splash of lemon juice can brighten the dish further. If you prefer a sweeter touch, incorporate a teaspoon of honey into the vinaigrette.
Serving Suggestions
This dish can be served as a refreshing side at barbecues or picnics, pairing well with grilled meats or as part of a vegetarian spread. It also complements dishes like Lemon Asparagus beautifully. For a heartier meal, serve it alongside quinoa or couscous to enhance the texture and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the vegetables become too soggy, you can re-crisp them by lightly sautéing in a pan over medium heat for a few minutes before serving. Always check for freshness before consuming.
Nutrition & Diet Analysis (per serving)
Each serving of Tossed Vegetables Vinaigrette contains roughly 663 calories, with 11g protein, 100g carbohydrates, and 28g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (105% of the Daily Value), and potassium (67% of the Daily Value). Note that it is relatively high in sodium, at 2451mg per serving (107% of the Daily Value).
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 frozen vegetables instead of fresh?
Yes, frozen vegetables can be used, but be sure to thaw and drain them first to avoid excess moisture. Fresh vegetables provide a crunchier texture and brighter flavor, so adjust your expectations accordingly.
How can I make this dish spicier?
To add a spicy kick, consider mixing in some chopped jalapeños or a dash of hot sauce to the vinaigrette. You can also sprinkle red pepper flakes over the tossed vegetables before serving for added heat.
Is this recipe suitable for meal prep?
Absolutely! This recipe is great for meal prep as it can be made ahead of time. Just store the vinaigrette and vegetables separately until ready to serve to maintain freshness and texture. Combine them just before enjoying your meal.
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).