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.