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Chopped Veggie Salad with Dijon Vinaigrette
Prep: 30 min Servings: 4by myra byanka510 recipes>Great summer salad. Double ingredients for a potluck or the buffet table. Ingredients
- 2 C pre-chopped broccoli florets
- 2 yellow squash, diced 1/2 inch (Try to make all the veggies the same size.)
- 1 small diced red onion
- 1 small diced red or other color bell pepper
- 1/4 C coarsely chopped Kalamata olives
- 1 C fresh baby spinach, cut in 1/2 " slivers
- 1 small cucumber, peeled, seeded and diced
- 2 T chopped fresh parsley
- Dressing:
- !/2 C pure olive oil, or mix half evoo with canola oil
- 2 T red wine vinegar
- juice 1/2 lemon
- 1 tsp. Dijon mustard
- pinch dried oregano
- Add these and toss when ready to serve:
- 1 C cherry or grape tomatoes, halved
- 1/4 C crumbled feta, any flavor
- salt and pepper to taste
Directions
- Prepare the veggies.
- Mix together the dressing ingredients, shake well, and pour over salad. Refrigerate at least 4 hours.
- Add tomatoes and feta. Season. Toss and let the salad sit, covered for 20-30 minutes.
- Serve with fresh baked bread and dip it in the juices at the bottom of the bowl.
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