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Receta Chopped Veggie Salad with Dijon Vinaigrette
by myra byanka

Chopped Veggie Salad with Dijon Vinaigrette

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

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Mediterranean
  Raciónes: 4

Va Bien Con: fresh bread

Ingredientes

  • 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.