Vegetable Salad
This vibrant vegetable salad is a fresh, healthy, and colorful side dish that comes together in minutes—no oven needed and absolutely delicious!
Ingredients
- 4 cups mixed greens (spinach, arugula, romaine) rinse and spin dry
- 1 cup cherry tomatoes, halved (or grape tomatoes)
- 1 medium cucumber, chopped (English cucumber works great)
- 1 red bell pepper diced (for color and sweetness)
- 1/2 small red onion thinly sliced (soak in cold water if sharp)
- 1 cup shredded carrots buy a pre-shredded bag to save time
- 1/2 cup crumbled feta cheese optional; try goat cheese for tang
- 2 tablespoons fresh parsley, chopped (or cilantro)
- 3 tablespoons extra-virgin olive oil (cold-pressed)
- 2 tablespoons fresh lemon juice (about one lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for vegan)
- Salt and pepper to taste
Instructions
- Rinse greens, pat dry; chop cucumber, pepper, and slice onion.
- In a small bowl or jar, combine olive oil, lemon juice, mustard, honey, salt, and pepper. Shake or whisk until emulsified.
- In a large bowl, add greens, tomatoes, cucumber, bell pepper, onion, and carrots. Drizzle dressing over top.
- Use salad tongs or clean hands to toss veggies until everything’s lightly coated—don’t overmix or greens will wilt.
- Sprinkle feta and parsley over the top. Give a final gentle toss or just let them sit as a pretty garnish.
- Pop it in the fridge for 10–15 minutes if you like it extra crisp and cold before serving.
Notes
I learned that soaking red onion slices in cold water tames bite without losing crunch. If your mixed greens taste bitter, try mixing spinach with milder romaine. Use fresh lemon juice for brightness—bottled can taste flat. For extra color, add shredded purple cabbage.
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