Monday, November 19, 2012

Veggie Salad

It's harvest time and the vegetable section at the grocery store (or farmer's market) is plentiful. In the summer you make fruit salad, so why not change it up a bit and make veggie salad in the fall? This salad was inspired by that exact idea. Chopping a variety of color vegetables and mixing them all together into a fresh harvest salad is a great way to take advantage of all the delicious farm stand goodies. 

Veggie Salad Recipe

Below is the general recipe of how I did this salad, but it's more like a "guideline" because any combination of veggies will work just fine for this. 

Petite baby carrots
Baby zucchini - sliced
Green peppers - diced
Yellow peppers - diced
Radishes - sliced
Broccoli - small florets
Yellow Squash - sliced
Sugar snap peas - cut in half if they are large
Fresh green beans - cut into 2" lengths
Asparagus - cut into 2" lengths
Herbs -- choose whatever one flavor you like - cilantro or parsley or basil
Italian dressing -- choose whichever bottled dressing you like

Chop all veggies and herbs, toss with salad dressing. Serve chilled.

This would be a great dish to pass at Thanksgiving as a healthy addition to the table or a replacement to the never-touched-veggie-tray. 


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