Chopped Vegetable Salad
This beautiful, colorful and healthy salad is a nutritional powerhouse.
1 bunch fresh broccoli crowns
1 small head fresh cauliflower
2 cups raw baby carrots
1 basket cherry tomatoes, halved
1 large cucumber, peeled and diced into large pieces
1 red pepper, julienne cut
1 yellow pepper, julienne cut
1 small purple onion, sliced paper thin
1 cup whole small black olives
1/4 cup parsley, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons fresh lemon juice
1/2 cup fresh basil leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon Dijon mustard
3 garlic cloves
Bring a large pot of water to a boil. While waiting for the water to boil, break broccoli crowns and cauliflower into small bite size pieces. When water is boiling, add broccoli, cauliflower and carrots, and cook for two minutes or until vegetables are slightly tender but still crisp. Drain and immediately rinse well with cold water to stop cooking. Place in refrigerator for 30 minutes to chill thoroughly.
Place all dressing ingredients in the blender and blend until basil and garlic are pureed. Dressing will be thick. Set aside.
In a large serving bowl, mix the blanched vegetables with the tomatoes, cucumber, peppers, onion and olives and parsley. Add dressing and toss. Serve immediately.
Nutritional Analysis Per Serving:
Protein: 2 grams
Fat: 5 grams
Carbohydrate: 4 grams