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Receta Chopped Veggie Salad with Dijon Vinaigrette

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Great summer salad. Double ingredients for a potluck or the buffet table.

Tiempo de Prep:
Raciónes: 4-6
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Ingredientes

Cost per serving $1.42 view details
  • 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

Direcciones

  1. Prepare the veggies.
  2. Mix together the dressing ingredients, shake well, and pour over salad. Refrigerate at least 4 hours.
  3. Add tomatoes and feta. Season. Toss and let the salad sit, covered for 20-30 minutes.
  4. Serve with fresh baked bread and dip it in the juices at the bottom of the bowl.

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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%
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