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Chunky Vegetable Salad

  • 8servings
  • 129calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons red wine vinegar

  2. 1 tablespoon white wine vinegar

  3. 1 clove garlic, finely minced

  4. 1 teaspoon Italian seasoning

  5. 2 teaspoons chopped fresh parsley

  6. Pinch of crushed red pepper

  7. 1/2 teaspoon sugar

  8. 1/2 teaspoon ground mustard

  9. 1/3 cup plus 1 Tbsp. olive oil

  10. Salt and pepper

  11. 2 large carrots, cut into 1/2-inch slices on the diagonal

  12. 2 cups broccoli florets

  13. 2 cups cauliflower florets

  14. 1 yellow bell pepper, seeded and cut into large dice

  15. 1 red onion, cut into thin wedges

  16. 2 cups cherry tomatoes

Instructions Jump to Ingredients ↑

  1. 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.

  2. Make salad: Add carrots, broccoli and cauliflower to boiling water and cook until just tender, about 4 minutes. Drain and rinse under cold water.

  3. 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.

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