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Recipe: Chopped Vegetable Salad
Similar Categories: Chopped, Vegetable, Salad
Chopped Vegetable Salad
Serves: 8
Prep: 35 min
Cook: 1 1/2 min
Cost Per Serving: 67¢
Planning Tip: The dressing can be made up to 2 days ahead. Refrigerate in tightly covered container. All vegetables except onion, tomato and avocado can be cut up to 1 day ahead. Wrap separately; refrigerate. Proceed with Step 2 and dice tomatoes and onion a few hours before serving. Cover; refrigerate separately.
DRESSING
2 Tbsp each Dijon mustard and cider or red-wine vinegar
1 tsp salt
1/2 tsp freshly ground pepper
1/3 cup olive oil
1 bunch (about 1 lb) asparagus, woody ends snapped off, spears cut into 1/2-in. pieces
2 large carrots, peeled, diced
2 ribs celery, diced
1 cup radishes, trimmed, diced
1 medium cucumber, peeled, halved lengthwise, seeded and diced
2 ripe medium tomatoes, diced
1/2 cup finely diced red onion
1 large firm-ripe avocado (see Tip)
Tip: Shortly before dressing the salad, cut avocado in half lengthwise around seed; rotate halves to separate. Scoop seed out with a spoon. Place halves cut side down, pull off skin, then dice avocado.
1. Dressing: In a small bowl, whisk mustard, vinegar, salt and pepper until combined. Whisking constantly, slowly add oil until well blended.
2. Set a colander in sink. Bring a large saucepan of water to a boil. Add asparagus; cook 11/2 minutes. Add carrots, immediately drain in colander and chill under running cold water. Drain well; turn out onto paper towels and pat dry. Transfer to a serving bowl.
3. Up to 1 hour before serving: Add remaining vegetables to bowl. Shake dressing, add to bowl and toss to mix vegetables and coat.
Per serving: 173 cal, 3 g pro, 11 g car, 3 g fiber, 14 g fat (2 g saturated fat), 0 mg chol, 412 mg sod
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