This is a print preview of "Chopped Veggie Salad with Dijon Vinaigrette" recipe.

Chopped Veggie Salad with Dijon Vinaigrette Recipe
by myra byanka

Chopped Veggie Salad with Dijon Vinaigrette

Great summer salad. Double ingredients for a potluck or the buffet table.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Mediterranean
  Servings: 4

Goes Well With: fresh bread

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

  1. Prepare the veggies.
  2. Mix together the dressing ingredients, shake well, and pour over salad. Refrigerate at least 4 hours.
  3. Add tomatoes and feta. Season. Toss and let the salad sit, covered for 20-30 minutes.
  4. Serve with fresh baked bread and dip it in the juices at the bottom of the bowl.