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Chopped Veggie Overload Salad
Eating your veggies will never have tasted so good; this Chopped Veggie Overload Salad is so full of crunch and flavor, even picky eaters will love it!
Course
Salad, Side Dish
Cuisine
American
Prep Time
25
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
Calories
293
kcal
Author
Sonia! The Healthy Foodie
Ingredients
For the salad
5
cups
broccoli florets, finely chopped
4
cups
cauliflower florets, finely chopped
2
large carrots
finely diced
1
red bell pepper
finely diced
1
cup
toasted almonds
chopped
1/2
cup
sliced green olives
1/2
cup
dried cranberries
1/2
cup
organic raisins
1/2
cup
finely chopped flat parsley
1/2
cup
finely chopped fresh mint
For the dressing
1/4
cup
extra-virgin olive oil
2
tbsp
fresh lemon juice
2
tbsp
Dijon mustard
2
tbsp
unpasteurized honey
1
tbsp
apple cider vinegar
1
tsp
pure vanilla extract
1
tsp
salt
I use Himalayan salt
1/2
tsp
ground black pepper
US Customary
-
Metric
Instructions
Make the dressing: combine all the ingredients in a small bowl or glass measuring cup; whisk vigorously until well combined.
Combine all the ingredients for the salad in a large bowl. Add the dressing and toss until well combined.
Serve immediately or refrigerate for a few hours to allow flavors to meld and develop.
This salad will keep for up to a week in the refrigerator.
Nutrition
Calories:
293
kcal
|
Carbohydrates:
31
g
|
Protein:
7
g
|
Fat:
17
g
|
Saturated Fat:
1
g
|
Sodium:
516
mg
|
Potassium:
662
mg
|
Fiber:
7
g
|
Sugar:
13
g
|
Vitamin A:
3835
IU
|
Vitamin C:
104.2
mg
|
Calcium:
112
mg
|
Iron:
2.2
mg