Chopped Vegetable Salad Recipe

This chopped veggie salad is just what you've been looking for. It comes with a lighter dressing that gives just the right sweetness to all of these freshly chopped vegetables.

Prep Time 1 20

Total Time 1 20

Ingredients

3 cups chopped fresh broccoli
3 cups chopped fresh cauliflower
5 celery stalks, diced
10.5 ounces cherry tomatoes, 1 package, halved
2 cucumbers, peeled and diced
2 cups frozen peas, thawed
6 ounces black olives, 1 can, drained and sliced
8 strips of bacon, cooked and crumbled

Dressing

1½ cups mayonnaise
¼ cup sugar
3 Tablespoon Parmesan cheese
1½ Tablespoon apple cider vinegar
¼ teaspoon salt

Toppings

1 cup Craisins
¾ cup sunflower seeds

Equipment

Instructions

In a large mixing bowl combine the chopped broccoli, chopped cauliflower, diced celery, tomatoes, cucumbers, peas, olives, and bacon. Gently toss.
In another bowl combine all of the dressing ingredients. Stir until sugar is dissolved and all is mixed well.
Pour over the vegetable mixture and stir in well.
Stir in the Craisins and sunflower seeds, reserving a few to sprinkle on top of the salad for serving.
Chill for an hour before serving.

Nutrition

Calories: 295 kcal · Carbohydrates: 26 g · Protein: 7 g · Fat: 19 g · Saturated Fat: 4 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 15 mg · Sodium: 616 mg · Potassium: 437 mg · Fiber: 5 g · Sugar: 16 g · Vitamin A: 587 IU · Vitamin C: 49 mg · Calcium: 64 mg · Iron: 2 mg

Cuisine: American

Author: Steph Loaiza

Course: Salad