Chunked Veggie Salad


2 tbsp. Red Wine Vinegar

1 tbsp. White Wine Vinegar

1 clove Garlic, finely minced

1 tsp. Italian Seasoning

2 tsp. chopped Parsley

Pinch of Red Pepper

½ tsp. Sugar

½ tsp. Ground Mustard

1/3 cup plus 1 tbsp. Olive Oil

Salt and Pepper


2 large Carrots, cut into ½ inch diagonal slices

2 cups Broccoli florets

2 cups Cauliflower florets

1 Yellow Bell Pepper, seeded and cut into large dice

1 Red Onion, cut into thin wedges

2 cups Cherry Tomatoes

While a large pot of water is boiling make dressing. In a bowl whisk together all ingredients except oil, salt and pepper. Make salad, add carrots, broccoli and cauliflower to boiling water and cook until just tender. Drain and rinse under cold water. In large salad bowl, toss cooked veggies, bell pepper, onion and cherry tomatoes with dressing. Cover and chill at least 30 minutes. Toss again before serving. 

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