Chunky Vegetable Salad

Name: Chunky Vegetable Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters broccoli florets; 2 larges carrots, cut into 1/2-inch slices on the diagonal; 473 milliliters cauliflower florets; 473 milliliters cherry tomatoes; 1 pinch Pinch of crushed red pepper; 2 teaspoons chopped fresh parsley; 1 clove garlic, finely minced; 1 teaspoons ground mustard; 1 teaspoon Italian seasoning; 79 milliliters olive oil; 1 red onion, cut into thin wedges; 2 Tbsps red wine vinegar; 8 servings Salt and pepper; 1 teaspoons sugar; 1 Tbsp white wine vinegar; 1 yellow bell pepper, seeded and cut into large dice

Need a gluten free and vegan side dish? Chunky Vegetable Salad could be an outstanding recipe to try. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 119 calories, 2g of protein, and 9g of fat each. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up onion, bell pepper, cauliflower florets, and a few other things to make it today.

Instructions

Bring a large pot of water to a boil. Make dressing: In a bowl, whisk together all ingredients except oil, salt and pepper.

Ingredients you will need

Salt And Pepper

Water

Cooking Oil

Equipment you will use

Whisk

Bowl

Pot

Whisking constantly, slowly drizzle in oil. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Whisk

Add carrots, broccoli and cauliflower to boiling water and cook until just tender, about 4 minutes.

Ingredients you will need

Cauliflower

Broccoli

Carrot

Water

Drain and rinse under cold water.

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Water

In a large salad bowl, toss cooked vegetables, bell pepper, onion and cherry tomatoes with dressing. Cover and chill for at least 30 minutes. Toss again just before serving.

Ingredients you will need

Cherry Tomato