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Chopped Veggie Salad

Chopped Veggie Salad

A colorful and refreshing Chopped Veggie Salad made with fresh vegetables and a light vinaigrette, perfect for potlucks, weeknight dinners, and meal prep.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 cups romaine lettuce, chopped
  • 2 cups cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1/2 medium red onion, finely chopped
  • 2 medium carrots, shredded or diced
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Wash all vegetables thoroughly and pat them dry.
  2. Chop the romaine lettuce into bite-sized pieces and transfer to a large mixing bowl.
  3. Dice the cucumber and cut both bell peppers into small, uniform pieces.
  4. Halve the cherry tomatoes and finely chop the red onion. Shred or dice the carrots.
  5. Add all chopped vegetables to the bowl with the lettuce.
  6. Chop the fresh parsley and add it to the bowl.
  7. In a small jar or bowl, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
  8. Seal the jar and shake vigorously or whisk until fully emulsified.
  9. Pour the dressing over the salad, starting with three-quarters of it, and toss well.
  10. Let the salad sit for about 10 minutes before serving.

Notes

Chop vegetables into similar sizes for a better eating experience. Let the salad rest after dressing for enhanced flavor.