This chopped vegetable salad is a lighter fare from some of my most recent recipes. It’s a nice change a freshness is always welcome around here!
Simple salads are one of my favorite meals, especially when I’m on the go. I like to pack a salad, some fruit to snack on for the day, and maybe a raw cookie or two as well. I also like to spiralize cucumbers and zucchini for my salad base to change it up.
Chopped Vegetable Salad
For this recipe we’ll simply be chopping up a few colorful vegetables and tossing it with a delicious garlic dressing. You could just as easily toss in cooked pasta like penne, elbow etc. as a base for this salad as well.
The garlic dressing is very light with a nice combination of citrus, dijon, pepper and garlic, leaving a nice taste on your lips.
Recipe comes from one of my Cooking Light cookbooks ranging from 2000 – 2003.
Edit: I’ve finally used this recipe with pasta and it’s fantastic! I added chickpeas for protein. You can find the recipe here: Quick n Healthy Chickpea & Vegetable Pasta
Chop, dice and slice your produce.
Whisk together the lemony, garlic, dijon dressing.
In a large mixing bowl, combine the vegetables and dressing, toss to combine.
Eat as is, add to pasta or serve with some leafy greens.
Enjoy the lighter side of life!Print
CHOPPED VEGETABLE SALAD + GARLIC DRESSING
A colorful vegetable salad with a zesty, lip smacking lemon-garlic dressing.
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 3
- Category: Salad
- Cuisine: Vegan
- 2 cups English cucumbers, chopped
- 1 small yellow bell pepper, chopped
- 1 small orange or red bell pepper, chopped
- handful grape tomatoes, halved or quartered
- 2 – 3 scallions, sliced
- 2 garlic cloves, minced
- juice of one medium lemon
- 1 tablespoon olive oil
- 1 heaping tablespoon Dijon mustard or stoneground
- 1 – 2 tablespoons water
- himalayan salt to taste
- fresh cracked pepper or lemon pepper to taste
In a small bowl combine the dressing ingredients and mix well, set aside.
Combine salad ingredients in a large bowl. Pour dressing over vegetables and toss gently to coat.
Serve salad on a bed of leafy greens, whole grain pasta or enjoy as is.
To make this a 100% alkalizing salad, squeeze lemon and add a sprinkle of cumin….or combine grated ginger and the juice of one orange…so fresh and good!
This salad is a great place to add a sprinkle of sunflower seeds or pepitas (pumpkin seeds).