Chopped Vegetable Salad

Name: Chopped Vegetable Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 baby beets—trimmed, scrubbed and halved lengthwise; 1 Tbsp black bean salsa; 237 milliliters broccoli florets; 3 Tbsps canola oil; 113 grams feta cheese, preferably French, cut into 1/2-inch cubes; 1 garlic clove, minced; 113 grams green beans; 2 teaspoons minced serrano or jalapeño chile; 2 teaspoons fresh lemon juice; 946 milliliters (packed) mixed baby greens, such as frisÉe and romaine; 2 plum tomatoes, cut into eighths; 1 Tbsp rice vinegar; 4 servings Salt and freshly ground pepper; 0 teaspoons Asian sesame oil; 1 Tbsp sherry vinegar; 1 Tbsp soy sauce; 113 grams sugar snap peas

Chopped Vegetable Salad might be just the side dish you are searching for. One portion of this dish contains about 8g of protein, 17g of fat, and It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have baby greens, beans, garlic clove, and a few other ingredients on hand, you can make it.

Instructions

In a bowl, combine the canola oil, salsa, chile, garlic, sherry and rice vinegars, soy sauce, lemon juice, sesame oil and 1/4 teaspoon each of salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Canola Oil

Sesame Oil

Soy Sauce

Garlic

Sherry

Chili Pepper

Salsa

Rice

Equipment you will use

Bowl

In a medium saucepan of boiling salted water, cook the sugar snap peas until just tender, about 3 minutes. Using a slotted spoon, transfer the sugar snaps to a colander and refresh under cold water; pat dry with paper towels and transfer to a large bowl. Repeat the process with the green beans, broccoli and beets, cooking each vegetable individually until just tender.

Ingredients you will need

Sugar Snap Peas