This is a print preview of "Chopped Vegetable Salad" recipe.

Chopped Vegetable Salad Recipe
by Global Cookbook

Chopped Vegetable Salad
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  Servings: 1

Ingredients

  • 1 bn broccoli
  • 1 sm head cauliflower
  • 2 c. baby-cut carrots
  • 1 pt cherry or possibly grape tomatoes, halved
  • 1 lrg cucumber, peeled and diced into large pcs
  • 1 x red bell pepper, seeded and julienned
  • 1 x yellow bell pepper, seeded and julienned
  • 1 sm purple or possibly red onion, very thinly sliced
  • 1 c. small black olives
  • 3/4 c. chopped fresh parsley Salad dressing (recipe follows)

Directions

  1. Bring a large pot of water to a boil. Break the broccoli and cauliflower into small florets.
  2. Add in the broccoli, cauliflower and carrots to the boiling water and cook till slightly tender, about 2 min. Drain the vegetables and immediately rinse with cool water to stop the cooking. Transfer to a bowl and chill, uncovered, for 30 min.
  3. In a large bowl, combine the refrigerated blanched vegetables with the tomatoes, cucumber, bell peppers, onion, olives and parsley. Add in the dressing and toss gently to coat. Serve immediately.